Key Lime Pie

A trip to Florida or the Keys is not complete without a Key Lime Pie

I have tried out many recipes. Then the tanginess has to be just right, as well as not too sweet.

Ingredients

	FOR THE BASE
100 g	melted unsalted Butter
200 g	Digestive Biscuits
	FILLING
4	egg yolks (Free Range)
400 g	condensed milk
4	Limes, Zest and juice
	Pinch of salt
	TOPPING
200 ml	double cream
1	Lime, Zest only

Method

Serves Six

1. Place the biscuits in a food processor and pulse until they are crushed, or place the biscuits in a plastic bag and use a rolling pin to smash the biscuits. 
2. Tip the biscuits into a mixing bowl and add the melted butter and stir to combine.
3. Press the mixture into the base of a 20 cm tin or baking form. Push the crumbs up the sides of the tin to create a crust about 3 cm high… or as far as you can, depending on your baking form. Place in the fridge to set.
4. Preheat the oven to 160 ° C.
5. Meanwhile, whisk the egg yolks and a pinch of salt with the condensed milk.
6. Add the lime juice gradually, not all at once. Add the lime zest and whisk again.
7. Pour into the prepared base and bake in the preheated oven for about 25 -30 minutes or until set. The filling will have risen and may have started to take colour. Don’t worry.
8. Remove from the oven and place on a wire rack to cool at room temperature. 
9. When cooled, chill the pie in the fridge for at least 2 hours before serving.
10. Before serving, whip the cream and pipe the cream around the edge of the pie and sprinkle with some lime zest.

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