Key Lime Pie
by Camilla Clark from Bakewell & Co
250g granita biscuits
100g butter, melted
4 egg yolks
1 tin condensed milk
1/2 cup fresh squeezed lime juice
1 tablespoon finely grated lime zest
Preheat oven to 160 degrees.
Break up biscuits and put into food processor. Process until finely ground then pour into a bowl and mix in melted butter.
Tip biscuit mix into a greased pie dish & press it into the base and up the sides with the back of a spoon.
Place in the oven & bake for 10 minutes.
Remove from oven and let cool.
Meanwhile, put egg yolks into bowl and beat with electric beaters (or if using KitchenAid/stand mixer use the balloon whisk) for about 8-10 minutes until pale yellow & increased in volume.
Pour in condensed milk and keep beating, scraping down the sides of the bowl as you go. Add the lime juice and give it another good beat then finally add the zest and mix to combine.
Pour mixture into pie base and smooth the top.
Bake in oven for 12 minutes.
Leave to cool then refrigerate for a few hours or overnight. When ready to eat slice with a hot knife and serve with lots of whipped cream and extra lime zest.