Key lime pie

• oatmeal biscuits300g g
• butter↗110g g

  melted

• condensed milk↗1 x 397g can g

  (we used Nestlé)

• egg yolks↗3 medium

  3 medium

• limes↗finely grated zest and juice of 4

  finely grated zest and juice of 4

• double cream↗300ml ml
• icing sugar↗1 tbsp tbsp
• lime zest↗extra

  extra

Step-by-step instructions

1. 1

   Heat the oven to 160C/fan 140C/gas 3.

2. 2

   Whizz 300g oatmeal biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).

3. 3

   Mix with 110g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.

4. 4

   Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.

5. 5

   Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.

6. 6

   Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 6 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.

7. 7

   To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.

8. 8

   Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.