Key Lime Pie

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Recipe by Richard

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1. 1. Melt the butter in a small pan and stir in the crushed biscuits. Lightly press into the base of a 23cm/9in deep loosed-bottomed fluted flan tin. Chill whilst preparing the filling.
2. 2. To prepare the filling: place the lime juice into a large bowl, add the cream and condensed milk. Whisk for 1-2 minutes. Add the lime zest and lightly stir. Pour into the prepared biscuit base. Place onto a tray and chill for 1-2 hours.
3. 3. Decorate with crystalized lime zest and serve.

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• Nettynetty

  08 May 2009

  Nettynetty rated this recipe

  

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• kitchenwitch

  11 August 2009

  kitchenwitch commented on this recipe

  Crushed ginger biscuits are much nicer than digestives and a little bit of dark chocolate melted and drizzled across the top. Reminds me of those chocolate lime sweets my nanna used to give us as children x

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• Jo1986

  13 August 2009

  Jo1986 rated and commented on this recipe

  

  Perfect recipe so easy to make!! I just added grated white chocolate to the top will definatly be making this again! (mainly because im being mithered too!)

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• kareema

  18 October 2009

  kareema rated and commented on this recipe

  

  This recipe is gorgeous!!I made the base using half digestives and half ginger biscuits (to try and keep everyone happy!!) and instead of double cream I used Elmlea(to cater for the slightly sensitive stomachs in the family!!)-it was a real hit and will be made on a regular basis.

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Ingredients

• 375g/12oz plain or sweetmeal digestive biscuits, crushed
• 150g/5oz unsalted butter
• grated zest and juice of 8 large limes
• 570ml/1 pint double cream
• 1 x 397g/14oz can sweetened condensed milk
• To Decorate:
• crystalized lime zest

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Difficulty and servings

Serves 6

Preparation and cooking times

1 hour to set

Ingredients

• 375g/12oz plain or sweetmeal digestive biscuits, crushed
• 150g/5oz unsalted butter
• grated zest and juice of 8 large limes
• 570ml/1 pint double cream
• 1 x 397g/14oz can sweetened condensed milk
• To Decorate:
• crystalized lime zest

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