Ingredients
- 450g Cream Cheese
- 1 Can Condensed Milk
- 2 or 3 Limes, juice and zest
For the base
- 300g Digestive Biscuits, crushed
- 250g Melted Butter
Method
- Crush the digestive biscuits until they resemble breadcrumbs, add melted butter, and mix thoroughly. Pour into a spring form cake tin, and press down with a spoon, making sure there are no cracks. Put in the fridge to set for at least 20 mins, while you make the topping.
- In a bowl, mix cream cheese, condensed milk, lime juice, and half the lime zest. Whisk with electric whisk until thick. Pour the mixture into the cake tin, on top of the base.
- Sprinkle the remaining zest. Chill in the fridge for at least 3 hours, or until ready to serve. Run a knife around the edges before slowly releasing the cake tin. Run a knife under the base to loosen the base from the tin, and carefully slide the key lime pie onto a plate. Enjoy!