Ad

Nutrition: per serving

  • kcal663
  • fat46g
  • saturates25g
  • carbs53g
  • sugars3837.4g
  • fibre3g
  • protein8g
  • salt0.7g
Ad

Method

  • step 1

    Heat the oven to 160C/fan 140C/gas 3.

  • step 2

    Whizz 300g oatmeal biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).

  • step 3

    Mix with 110g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.

  • step 4

    Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.

  • step 5

    Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.

  • step 6

    Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 6 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.

  • step 7

    To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.

  • step 8

    Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

Ad

Comments, questions and tips (227)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.6 out of 5.338 ratings
Chezzie Bergman avatar

Chezzie Bergman

tip

I have made it with digestives before but this time with Biscoff biscuits, delicious!

Michmashmosh2

Love this-Used Ginger nuts for base, swapped half of the condensed milk for Greek yoghurt and also instead of the cream topping- so fresh & zingy!

Llinos Delyth Jones

I made this for my nephews birthday, he can't eat raw milk so most cheesecakes are off limits. But this is ideal and he absolutely loved it

ajwebber1968

tip

Fab-u-lous!

Rcox

Delicious! I made it Gluten Free for my coeliac husband by using GF biscuits.

Ad
Ad
Ad