Key lime pie

INGREDIENTS Crust

200g (1 packet) digestive biscuits, crushed 80g butter, melted 1 finely grated rind of lime

Filling 2 tins (385g each) condensed milk 250ml sour cream

Finely grated rind of 2 limes 180ml lime juice

METHOD

To make the crust

Grease a rectangular loosebottomed pie dish. In a mixing bowl, combine the crushed biscuits, melted butter and grated lime rind. Press the mixture onto the base and sides of the prepared pie dish – press firmly with a spoon so it sticks to the sides. Refrigerate crust for 30 minutes

To make the filling

Preheat the oven to 160°C.

Combine all the filling ingredients in a bowl and mix well until smooth and creamy. Pour the mixture into the chilled crust. Bake in the preheated oven for approximately 20 minutes, until the filling is just firm. (Do not allow to brown.) Remove from the oven and cool completely.

Top with Italian meringue and decorate with grated lime rind and line slices. | CHRISTINE CAPENDALE Baking for Profit and Pleasure, which is available on www.loot.co.za (R310)