Ingredients

• 150g/5¼oz unsalted butter

• 375g/13oz plain or sweetmeal digestive biscuits, crushed

• 8 large limes, juice and zest

• 570ml/1 pint double cream

• 397g/14oz tin sweetened condensed milk

To decorate (optional)

• crystallised lime zest (See Recipe Tips)

• 1 lime, thinly sliced

Method

1. Melt the butter in a small saucepan and stir in the crushed biscuits. Lightly press this mixture into the base of a deep 23cm/9in loose-bottomed fluted flan tin. Chill in the fridge while you prepare the filling.

2. To prepare the filling, place the lime juice into a large bowl, then add the cream and condensed milk. Whisk for 1–2 minutes. Add the lime zest and lightly stir. Pour onto the prepared biscuit base. Place onto a tray and chill in the fridge for 1–2 hours.

3. When ready to serve, remove the key lime pie from the tin then decorate with crystallised lime zest and fresh lime slices, if using.