Made for Kym's birthday this year, this pie is perfect with a dollop of slightly sweetened vanilla whipped cream. The sturdier the base, the more presentable the pie, so make sure you are pressing it into that pie tin with everything you've got - and blitz it in a food processor if you've got one. And let's be real - they're just normal limes.
- 2 cups crumbs from a mix of Granita and Gingernut biscuits (about half a packet of both, give or take)
- 3 tablespoons (40 grams) granulated sugar
- 2 pinches sea salt
- 100 grams unsalted butter, melted
- 1/2 tablespoons finely grated lime zest
- 3-4 egg yolks, depending on the size of your eggs
- 1 395g can sweetened condensed milk
- 2/3 cup (155 ml) fresh lime juice (from about 4 regular limes)
Combine biscuits in your food processor, and whiz the crap out of them. Add the sugar and salt give it a whiz until mixed. Add butter and mix until crumbs are evenly coated. Tip out into your pie dish, and press into the bottom and up the sides. Just use your fingertips. Bake crust until lightly browned, about 10 minutes. Set on cooling rack while you prepare filling. Leave oven on.
Zest limes into the bottom of a medium bowl until you have 1 1/2 tablespoons. Beat zest and egg yolks with an electric mixer until pale and thick, about 5 minutes. Add sweetened condensed milk and beat until thickened again, about 3 minutes more. Squeeze zested limes until you have 2/3 cups juice. Whisk into yolk mixture until combined. Pour into crust and bake pie for another 10 minutes, until set but not browned on top at all. Let pie cool completely before serving, otherwise it'll just run everywhere and be a mess.
Your pie can last about a week in the refrigerator, so feel free to make ahead. Just be aware that it is incredibly moreish!