Creamy Key Lime Pie

Creamy Key Lime Pie

Ingredients:

for a 22cm (9-inch) pie tin

For the base:

200g digestive biscuits or shortbread biscuits

90g melted butter

1 tablespoon brown sugar

For the filling:

3 egg yolks

400g sweetened condensed milk

150ml lime juice

zest of 2 limes

For the decoration:

200ml very cold heavy cream

2 tablespoons icing sugar

lime slices

a little brown sugar and zest for sprinkling

Preparation steps:

1. Preheat the oven to 175°C (350°F).
2. Crush the biscuits. Mix with the melted butter and brown sugar.
3. Press into the base of the pie tin. Bake for 10 minutes. Let cool.
4. Whisk the egg yolks for 2 minutes. Add the condensed milk and lime juice.
5. Stir in the zest. Pour over the pre-baked base.
6. Bake for 15 minutes. The center should be slightly wobbly. Let cool, then refrigerate for 4 hours.
7. Whip the heavy cream with the powdered sugar until stiff peaks form.
8. Pipe small rosettes around the edge of the cake.
9. Decorate with lime slices, zest, and a sprinkle of brown sugar.