Key Lime Pie
250 g Bastogne biscuits
60 g melted butter
600 g sweetened condensed milk
160 ml lime juice
3 egg yolks
2 tsp finely grated lime zest (green part only)
Whipped cream (1 pint) with 1 tbsp powdered sugar for decoration
A little lime zest for garnish
Start by crushing the biscuits and mixing in the melted butter. Press the biscuit mixture into a baking pan to form the crust. Bake at 175°C for 10 minutes. Allow the crust to cool.
Whisk together the egg yolks and sweetened condensed milk. Add the lime juice and most of the lime zest, making sure to only grate the green part of the lime zest; the white part can be quite bitter.
Pour the mixture into the cooled crust and bake for 10-12 minutes at 175°C. Chill the pie in the refrigerator for at least 2 hours before decorating with whipped cream and the remaining lime zest.