Lime pie

Photo: Simon Lambert
Photo: Simon Lambert
I fondly remember this American favourite from my time living in Florida. I was recently gifted a box of New Zealand limes so I thought I would share my version of this delicious pie.

Serves 8-10

250g digestive biscuits, well crushed
100g butter, melted

390g sweetened condensed milk
4 egg yolks
1 tsp lime zest
½ cup fresh lime juice
pinch salt
300ml cream, whipped

20cm pie dish

Heat the oven to 180degC.

Begin by crushing the biscuits to a fine crumb. Add the melted butter and mix well so all the crumbs are coated in the butter. Press firmly into the pie dish covering the sides.

Bake for 15 minutes. Remove and cool.

To make the filling
Mix the condensed milk with the egg yolks, lime juice and zest. Mix thoroughly and pour into the prepared pie crust.

Bake the pie for 15 minutes or until set. Remove from the oven and cool completely.

Refrigerate for at least 4 hours, but preferably overnight.

When ready to serve, traditionally it is covered with cream or you can serve it alongside if desired.

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