Lime, cream and a buttery biscuit base – this zesty oven-baked treat makes a refreshing and indulgent end to a meal
Prep:30 mins
Serves 8
300g oatmeal biscuits110g butter, melted1 x 397g can condensed milk (we used Nestlé)3 medium egg yolksfinely grated zest and juice of 4 limes300ml double cream1 tbsp icing sugarextra lime zest, to decorate
STEP 1Heat the oven to 160C/fan 140C/gas 3.STEP 2Whizz 300g oatmeal biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).STEP 3Mix with 110g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.STEP 4Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.STEP 5Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.STEP 6Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 6 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.STEP 7To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.STEP 8Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.
