Key Lime Pie
Valerie O'Connor
Anybody can make this. If you like cheesecake but can’t be bothered with the effort, this will impress not just your friends, but yourself too
ingredients
- For the base:
- 200g digestive biscuits, though I prefer Ginger Nuts
- 50g unsalted butter, melted
- For the filling:
- Juice and zest of 4 limes
- 397g can of sweetened condensed milk
- 300ml double cream
directions
- 1
1. Line a 24cm spring-form tin with foil and press well into the sides.
- 2
2. Crush the biscuits to crumbs in a food processor or, as I did as a child, put them in a plastic bag and pulverise them with a rolling pin. Mix with the melted butter and press the mixture into the base and sides of the tin. Refrigerate for one hour.
- 3
3. In a large bowl mix the ingredients for the filling with a whisk until the mixture is thick. Pour over the base and grate over a little dark chocolate. Chill for 30 mins or until set. Devour in eating pants.
Source: Valerie O'Connor
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