An American style desert inspired by the Florida Keys and easy to make! 

8 portions


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300g Hob Nobs
150g butter, melted
1 x 397g tin condensed milk
3 medium egg yolks
Finely grated zest and juice of 4 limes
300ml double cream
1 tbsp icing sugar
Extra lime zest, to decorate

1. Heat the oven to 160°C/fan 140°C/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.

2. 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 more 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.

3. 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.

Nutritional content (per serving)

Calories 697 kcal
Saturated fat 26g
Total fat 50.2g
Carbohydrate 54.5g
Sugar 40.3
Protein 8.8g
Fibre 2.3g
Salt 0.79g

Page last reviewed on 04/01/2016

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