Ingredients
Method
1.Preheat oven to 160°C. Grease a 22cm springform cake tin.
2.Place biscuits in a food processor and blitz to fine crumbs (depending on the size of your processor, you may have to do this in batches and break the biscuits up a little first).
3.Mix in the melted butter then gently press mixture into base of the tin and 4cm up the sides. Bake in the oven for 10 minutes, then remove and let cool. Leave the oven on.
4.Beat the egg yolks in a bowl for 1-2 minutes. Add condensed milk and beat for 4 minutes or until well incorporated. Add lime zest and juice and beat for 2 minutes.
5.Gently pour the mixture into the cooled base and bake in the oven for 15 minutes. Cool then place the tin in the fridge to chill overnight.
6.To serve, remove the tin’s sides but leave the base underneath the pie. Whisk the sour cream and icing sugar together in a bowl. Gently cut pie using a sharp knife warmed under hot water and serve with a dollop of sweetened sour cream and a sprinkle of lime zest.
Allow extra time for cooling and overnight chilling.
Note
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