Key lime pie

Method

• step 1

  Heat the oven to 160C/fan 140C/gas 3.

• step 2

  Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).

• step 3

  Mix with 150g 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.

• step 4

  Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.

• step 5

  Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.

• step 6

  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.

• step 7

  To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.

• step 8

  Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.