Delicious recipe from The Hummingbird Bakery Cookbook.
8 egg yolks
2 x 397g tins of condensed milk
freshly squeezed juice and grated zest of 5 limes, plus extra grated zest to decorate
450ml whipping cream
500g digestive biscuits
200g unsalted butter, melted
a 23-cm pie dish, greased
Preheat the oven to 170°C (325°F) Gas 3.
For the crust: Roughly break up the digestive biscuits and put them in a food processor. Process until finely ground. Slowly pour the melted butter into the processor while the motor is running. Press this mixture into the base and neatly up the side of the prepared pie dish, using the ball of your hand or a tablespoon to flatten and compress it. I do mine in a large loose based deep tart tin.
Bake in the preheated oven for about 20 minutes, or until deep golden and firm. Set aside to cool completely.
Turn the oven down to 150°C (300°F) Gas 2.
Put the egg yolks, condensed milk, lime juice and zest in a bowl and mix gently with a balloon whisk until all the ingredients are very well incorporated. The mixture will thicken naturally.
Pour into the cold pie crust and bake in the preheated oven for 20-30 minutes. The filling should be firm to the touch but still very slightly soft in the centre (not wobbly!). Leave to cool completely, then cover and refrigerate for at least 1 hour, or overnight if possible.
When you are ready to serve the pie, whip the cream with a handheld electric whisk in a large bowl until soft peaks form, then spread over the pie and decorate with a little lime zest.
When removing the pie from the tin, I keep the base of the tin with the pie so the edge can be removed and put back on to keep in the fridge.
ENJOY.
