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Key Lime Pie

A sharp lime and condensed milk filling set on a Hobnob base.
Course Dessert
Cuisine American
Keyword Lime, Pie
Prep Time 30 minutes
Cook Time 25 minutes
Servings 12 slices

Ingredients

  • 300 g Hobnob biscuits
  • 90 g butter multed
  • 397 g condensed milk 1 can
  • 3 egg yolks medium
  • 4 limes zested and juiced

Instructions

  • Heat the oven to 160C/fan 140C/gas 3.
  • Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
  • Mix with 90g 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.
  • Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
  • 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.
  • Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 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.