Step 1 of 4
Key Lime Pie
Pour the filling into the cooled crust and bake for 15 minutes. Cool completely, then chill for at least 3 hours or overnight.
Step 2
Heat oven to 160°C / 140°C fan / Gas 3. Whizz the biscuits to fine crumbs in a food processor. Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake for 10 minutes. Cool.
Step 3
Whisk the egg yolks with electric beaters for 1 minute. Add the condensed milk and whisk for 3 minutes. Add the lime zest and juice and whisk for a further 3 minutes.
Step 4
Carefully remove the pie from the tin onto a serving plate. Softly whip the cream with the powdered sugar, then dollop or pipe it onto the top. Finish with extra lime zest.
