Biscoff Key Lime Pie
by KIERAN MCGARRY
Don’t like pancakes? Bored of cheesecake? Key lime pie is a great alternative and is cheap and easy to make. In this version, the biscuit base has a slight caramel twist and the citrussy filling is light but rich. Perfect for the start of spring, Easter or Mother’s Day.
You will need:
- packet Biscoff biscuits (250g)
- 50g melted butter (unsalted)
- 395g tin of condensed milk
- 3 egg yolks
- 3 large limes
- Raspberries or other fruit to decorate (optional)
Method
- Pre-heat oven to 160°/140° (fan).
- Crush the biscuits in a food processor or by putting them in a plastic bag and breaking up with a rolling pin until you have fine crumbs.
- Put crumbs in a mixing bowl and add melted butter.
- Grease and flour a 12-inch flan tin, then press crumb mixture into the base. Bake for 10 minutes and allow to cool.
- Meanwhile make the lime custard. Pour condensed milk into a large saucepan together with lime zest, juice and egg yolks. Whisk vigorously on a low heat until mixture has doubled in size.
- Pour custard onto the Biscoff base and cook for a further 15 minutes.
- Allow to cool in the fridge for at least one hour. Then decorate with raspberries or fruit of your choice and serve with cream.
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