Key Lime Pie

This is delicious creamy key lime pie is irresistible and so simple to prepare. Based on a classic Key Lime Pie, it features a filling that is creamy and smooth, with the bright, zesty flavour of lime, balanced by the sweetness of condensed milk. The creaminess of the filling is offset by the crisp, buttery, biscuits-crumb crust. This is a vibrant, full flavoured, make-ahead dessert that is sure to be a crowd pleaser.

Ingredients:

For the filling:

• 115g full-fat cream cheese
• 1x379g tin of full-fat condensed milk
• juice and zest of 4 limes
• 200ml double cream

For the biscuit base:

• 115g digestive biscuits
• 55g melted butter
• 1 tsp light brown sugar

Method:

Start by making the base. Crush the digestive biscuits into fine crumbs using a food processor. Mix the crumbs with melted butter and sugar until well combined.

Press the crumbs mixture evenly into the base of a 36x12.5x2.5cm loose-bottomed fluted tin. Smooth the surface with the back of a spoon, then refrigerate for at least 30 minutes to set.

To prepare the lime filing, beat the cream cheese in a mixing bowl until smooth. Gradually add the condensed milk and zest from 2 limes, whisking gently. Pour in the juice from all 4 limes and continue whisking until the mixture thickens.

Pour the lime filing over the chilled biscuits base, spreading it out evenly. Place the pie in the fridge to chill for 2 hours or until the filing is fully set.

Whip the double cream in a bowl until soft peaks form. Spread the whipped cream over the set lime filing, creating swirls or peaks for texture.

Sprinkle the remaining lime zest over the whipped cream for a fresh and colourful garnish. Serve chilled and enjoy the vibrant, tangy flavours.

Enjoy!!!