Categories
 30Mins Prep Time |
 25 Mins Cook Time |
 Skill Level |
people
Ingredients
- 300 g Hob Nobs
- 150 g Butter melted
- 1 x 397g tin condensed milk we used Nestlé
- 3 medium egg yolks
- Finely grated zest and juice of 4 limes
- 300 ml double cream
- 1 tbsp Icing sugar
- extra lime zest to decorate
Cooking Instructions
- Heat the oven to 160C/fan 140C/gas 3. Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with the 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 the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 minutes then add the zest and juice 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. To decorate, softly whip together the cream and icing sugar. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.