Ingredients
- 350g digestive biscuits
- 160g butter
- Zest from 8 limes
- Juice from 8 limes
- 1 397g tin condensed milk
- 500ml double cream
- For the garnish:
- 100ml cream
- Zest of 2 limes
- Place the digestive biscuits in a plastic zip-lock bag, removing as much air as possible from the bag before closing. Use a rolling pin to crush the biscuits to a crumb by rolling it back and forth over them and lightly bashing (can do them in batches). Then, pour all the crumbs into a large mixing bowl.
- Place the butter in a small saucepan and melt over a low heat, then add the melted butter to the digestive crumbs and mix with a wooden spoon until evenly combined.
- Spoon the crumbs into a round 23cm springform cake tin. Then, use the back of a metal spoon to compress the biscuit base down until it is smooth and even. Place in the fridge and leave for 15 minutes.
- To make the filling, start by zesting the limes. Place the lime zest in a small bowl and set aside. Then juice the limes and place the lime juice in a separate bowl.
- Into a large mixing bowl, add the cream and condensed milk. Using an electric hand whisk, whisk the cream and condensed milk for two minutes until thickening, then add in the lime juice. Whisk only for two or three seconds to combine, then turn off the hand whisk. As soon as the lime juice is added, the mix will thicken very fast so don’t continue to whisk once it has combined.
- Add the lime zest to the mix and fold it through with a spatula, then spoon the mix on top of the biscuit base. Use an offset spatula to spread the mix evenly and smooth out on top, then cover with cling film and place in the fridge. Leave overnight to set.
- To serve, remove the set lime pie from the fridge and garnish the top with some more lime zest. Slice into wedges, then whip the cream and spoon on top.
