Key Lime Pie
200g Digestive biscuits
5 Egg yolks
1 Can of condensed milk
3 Limes, zest of
4 Limes, juice of
Brush the base and sides of a 18-20cm flan tin with a little oil and line with baking parchment.
Melt the butter in a pan over a low heat. Using a polythene bag and rolling pin, break the biscuits into fine crumbs and stir into the butter. Press the mixture over the base and sides of the flan tin. Place in the fridge for 15 minutes or until set.
Squeeze the juice from four of the limes. Cut the remaining lime into slices for decoration. Beat the egg yolks until frothy, slowly add the milk and continue beating. Fold in the lime juice and pour the mixture into the flan case. Decorate with lime slices and refrigerate for approximately three hours.