KEYLIME PIE
INGREDIENTS
- 200g chocolate digestive biscuits
- 50g butter, melted
- 1 x 325g can condensed milk
- 1 egg
- 5 limes, grated zest of 3 limes and juice of 5
- 1 lemon, juice only
- ice cream, to serve
METHOD
- Preheat the oven to 200C/gas 6. To make the pie base, pop the biscuits into a roomy plastic bag and secure at one end. Crush, with a rolling pin, until they resemble crumbs. Transfer the crumbs to a mixing bowl and add the melted butter. Stir well to combine.
- Tip the crumbs into the base of a 22cm loose-bottomed cake tin, pressing down well with your hand.
- Lightly whisk the condensed milk with the egg. Stir in the lime zest from 2 limes along with the lime and lemon juice.
- Pour this mixture onto the biscuit base in the cake tin. Scatter over the remaining lime zest.
- Bake the pie for about 10 minutes, until just beginning to firm-up. Cool slightly before chilling in the fridge.
- Remove the pie from its tin and serve with ice cream.