Method
Step 1:
To make the base, place the biscuits in a plastic bag and bash with a rolling pin to make fine crumbs. Melt the butter in a pan and stir in the biscuits.
Step 2:
Press the mixture into 4 mini flan tins and up the sides, pressing well with the back of a spoon. Leave the base to chill in the fridge.
Step 3:
Whisk together the condensed milk and cream until thickened, then carefully fold in the juice of 3 limes. Spread the mixture into the biscuit base. Chill for at least 1 hour or overnight would be best, if time will allow.
Step 4:
Decorate with slices of lime or alternatively a spoonful of whipped cream on top. This pie will keep for 2-3 days in the fridge or can be frozen.
Try our lasagne cheesecake recipe
Ingredients
For the Base
- 150g Digestive biscuits
- 20g Unsalted butter
For the Filling
- 3 Lime juice
- 200g Condensed milk
- 150ml Double cream
Utensils
- 4 mini flan tins
- Mixing bowl
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Ingredients
For the Base
- 150g Digestive biscuits
- 20g Unsalted butter
For the Filling
- 3 Lime juice
- 200g Condensed milk
- 150ml Double cream
Utensils
- 4 mini flan tins
- Mixing bowl