Ingredients
The following ingredients have 8 Servings
- 175g/6oz digestive biscuits (or ginger biscuits)
- 80g/3oz butter, melted
- 50g/2oz caster sugar
- 1 x 400g/14oz tin condensed milk
- 100ml/3½fl oz freshly squeezed lime juice (about 3 limes)
- 1 lime, zest only, finely grated
- 75ml/2½fl oz elderflower cordial (one that has a 1 to 10 dilution ratio)
- 3 free-range egg yolks
- 200ml/7fl oz double cream
- icing sugar, to taste
- mint sprigs, for garnish
Instruction
- For the biscuit base, finely crush the biscuits by placing into a sealed plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl and add the sugar, stirring well to combine.
- Pour the melted butter over the biscuit crumbs and mix until thoroughly combined. Place the crumb mixture in a 23cm/9in springform cake tin, and press into the tin evenly with your fingers. Build up the sides of the crust to a height of about 4cm/1½in. Place in the fridge for 20 minutes, or until firm.
- Preheat the oven to 170C/325F/Gas 3.
- For the filling, in a large mixing bowl whisk together the condensed milk with the lime juice, lime zest, elderflower cordial, egg yolks and half the cream until the mixture thickens.
- Pour mixture into the pie crust, give the tin a little shake to level the top and bake for 15-20 minutes. The pie is ready when the filling has a slight wobble.
- Set aside to cool for half an hour in the baking tin, then chill the pie in a refrigerator for as long as possible.
- When ready to serve, whip the remaining cream with icing sugar, to taste. Be careful not to overwhip it; the cream should remain soft and billowy. Spoon the whipped cream onto the top of the pie.
- Serve in slices with a few mint leaves for garnish.
