Key Lime Pie

Creamy key lime pie with a buttery biscuit base
Key Lime Pie


  • 75 g (3 oz) butter
  • 225g (8 oz) biscuits
  • 300 ml (1/2 pint) double cream
  • juice and rind of 4 large limes
  • Can Condensed Milk


  • Melt the butter and mix with crushed biscuits
  • Press into the base of a 20cm deep loose- bottomed flan tin
  • Whisk the remaining ingredients together until think and creamy
  • Pour over the biscuit base
  • Chill and serve

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