Originally from Florida, where limes grow wild on the small islands known as keys. Limes are stronger than lemons and give
a refreshing tang to this pie.
a refreshing tang to this pie.
75 g (3 oz) butter
225 g (8 oz) digestive biscuits, crushed
300 ml (1/2 pint) double cream
juice and rind of 4 large limes
218 g can Sweetened Condensed Milk
225 g (8 oz) digestive biscuits, crushed
300 ml (1/2 pint) double cream
juice and rind of 4 large limes
218 g can Sweetened Condensed Milk
To Decorate
whipped cream and lime slices
method
. Melt the butter, stir in the crushed biscuits. Press into the base and sides of a 20.5cm (8 inch) deep, loose-bottomed, fluted flan tin. Chill.
2. For the filling, whisk together the remaining ingredients until thick and creamy. Spoon over the biscuit base.
3. Chill, then just before serving, pipe the whipped cream around the edge of the pie and decorate with the lime slices.
2. For the filling, whisk together the remaining ingredients until thick and creamy. Spoon over the biscuit base.
3. Chill, then just before serving, pipe the whipped cream around the edge of the pie and decorate with the lime slices.
serving amount
serves 6 - 8
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