Simple Key Lime Pie

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.

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.

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.

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