Ingredients
Juice and zest 5 large limes
1 tin sweetened condensed milk 395g
1 cup thickened cream
300ml thickened cream
4 large free range eggs
400g digestive biscuits
300g butter, melted
1/2 cup almond mealMethod
Preheat the oven to 160°C and line a loose bottomed cake tin wet wax paper. This tin is 26cm.
Blitz the biscuits until they resemble breadcrumbs and add the almond meal. Blitz again to combine and add the melted butter until it looks like wet sand. You may not need all the butter, it depends on the biscuit used.
Press the mixture into the base of your cake tin and work up the sides until even. Place in the fridge for 15 minutes.
Whisk together the 1 cup cream, eggs, zest, lime juice and condensed milk until well combined.
Pour over the biscuit base and bake for 60 minutes or until when you gently shake it, its set. Leave to cool in the oven when the door closed.
Once cooled completely whisk the 300ml cream to soft peaks and pipe on top.
Decorate with extra lime zest and pieces.
Key Lime Pie (Townsville Limes due to no access to Key limes)😄
