KEY LIME PIE
4 free-range egg yolks 400ml (14fl oz) condensed milk 100ml (3½fl oz) fresh lime juice (about 3 limes’ worth) 200ml (7fl oz) double cream (optional) Lime zest, to serve (optional)
For the crust
18 digestive biscuits 150g (5½oz) unsalted butter, melted Preheat the oven to 175°C/ gas 3. Lightly grease a 22cm (8½in, across the top) metal or glass pie dish with a little of the melted butter. For the pie crust, blend the biscuits and remaining butter in a food processor until they resemble breadcrumbs.
Spread over the bottom and up the sides of the pie dish, firmly pressing down. Bake for 10 minutes or until lightly browned. Remove from the oven and place the dish on a wire rack to cool completely.
For the filling, whisk the yolks in a bowl; gradually whisk in the condensed milk until smooth. Mix in the lime juice, pour into the crust and level with the back of a spoon. Return to the oven for 15 minutes; place on a wire rack to cool.
Refrigerate for 6 hours or overnight. If you’d like a whipped cream topping, whip the cream until it just holds stiff peaks. Add dollops to the pie and grate over some lime zest for extra zing.