Tangy, zesty and creamy, this classic Key Lime Pie recipe is perfect for parties.
1 x 397g tin condensed milk
1 x 300ml carton double cream
1 x 300g pack ginger biscuits
5 x limes
100g unsalted butter
Preheat the oven to 180c/350f/gas 4
Break up the biscuits and then put into a food processor and blitz to fine crumbs
Melt the butter and mix with the ginger biscuit crumbs
Line the base of the tin with the crumb mixture – and press down with the back of a spoon
Bake in the oven for 15 mins – then allow to cool
Finely zest the limes
Cut the limes in half and juice (putting them whole in a microwave for a min before juicing them – makes them yield more juice)
Put the lime juice, zest and double cream together in a large bowl and whip till thick, then add the condensed milk and whisk again till thick
Spoon this over the cooled baked crust and smooth the top
Refrigerate for 3 hours before slicing