Key Lime Pie Recipe key-lime-pie.jpg


375g Digestive biscuits, crushed
150g unsalted butter, melted
600ml double cream
1 tin condensed milk
zest and juice of 7 limes
Whipped cream to serve


Step 1: Finely crush the Digestive biscuits and mix them with the melted butter until well-combined, then press the biscuit mixture into a 24cm springform tin
Step 2: Zest and juice 7 limes, then set this aside
Step 3: Combine the double cream, lime juice, and condensed milk in a large bowl and whisk until fluffy and well-mixed
Step 4: Fold in the lime zest and pour the mixture on top of the biscuit base, then chill for 3 hours or overnight
Step 5: Top with whipped cream and serve