KEY-LIME PIE

Makes 1 large pie

Prep 10 min

Bake 45 min

200g packet digestive biscuits

1 tbsp (15ml) castor sugar

100g butter, melted

4 eggs, beaten

397g tin condensed milk

2/ 3 cup (160ml) cream

6 limes, grated zest and juice

Preheat the oven to 180°C. Grease a 20cm springform tin and line thebase with baking paper.

Process the biscuits until fine crumbs form. Add the sugar and butter, and process until well combined. Press the biscuit mixture firmly into the base and 3cm up the sides of the tin. Refrigerate.

Whisk together the eggs, condensed milk, cream, lime zest and juice until smooth.

Pour into the biscuit crust and bake for 40-45 minutes, or until set. Cool before serving.

Hints and tips

Choose limes that are glossy and light to dark green in colour, with a smooth skin.

Limes stored at room temperature will yield more juice than limes stored in the fridge.

Microwaving limes for 20-30 seconds on high and then allowing them to stand for a couple of minutes, helps the juice to flow more easily –especially if you’re taking them straight from the fridge.

#keylime #pie