KEY LIME PIE
SERVES 8 PREP 20 MINS (+ 3 HRS 10 MINS CHILLING & COOLING) COOK 55 MINS
200g Shredded Wheatmeal biscuits 2 tbsp caster sugar
125g butter, melted
2 eggs, plus 2 egg yolks extra
1 tbsp finely grated lime zest
395g can sweetened condensed milk 1⁄2 cup lime juice
1 cup cream
1 lime, thinly sliced whipped cream, to serve
ONE Preheat oven to 170ºC/150ºC fan. Grease and line the base of a 22cm springform pan with baking paper.
TWO Process biscuits and sugar in a food processor until finely crushed. Add butter and process to combine. Using a flat-based glass, press crumb mixture over base and three-quarters up the side of prepared pan. Chill for 10 mins.
THREE Bake biscuit base for 10 mins or until golden brown. Whisk eggs, extra yolks and zest in a bowl for 2 mins or until light and creamy. Add condensed milk, juice and cream and whisk for 1 min or until combined. Pour into prepared pan. Bake for 45 mins or until just set at centre. FOUR Cool in pan for 1 hour. Place in fridge and chill for 2 hours. Serve topped with lime slices and dollops of whipped cream.