Key Lime Pie
Serves 8 - 10
Ingredients
1x 300g packet of Hob Nobs
150g melted butter
3 egg yolks
1x can of sweetened condensed milk
Zest of 3 limes
Juice of 4 juicy large limes
400ml double cream
1 tbsp icing sugar
Garnish with extra lime zest
Instructions
Preheat the oven to 175 fan bake.
Using a food processor, blitz the biscuits into crumbs, then slowly add the melted butter until combined.
Grease a 24cm loose based quiche tin, then add the biscuits and press the crumb firmly into the base and up the sides.
Bake for 10 minutes. Remove and let it cool.
Whilst the crust is baking, whisk the eggs together. Add the condensed milk. Using an electric beater, whisk for a further couple of minutes. Next, add the lime zest and juice and continue to whisk for another couple of minutes.
Pour the lime filling into the cooled base then place it back in the oven and bake for 15 minutes.
Let the pie cool on a wire rack and then place it in the fridge to set for a minimum of 3 hours or overnight.
Just before you serve, whisk together the cream and icing sugar. Gently spoon this over the top of the pie and garnish with the extra lime zest.
