3 INGREDIENT KEY LIME PIE
200 g digestive biscuits
2 tins (397 g each) condensed milk
Preheat the oven to 175 degrees celsius. Cut a piece of baking paper and line the base of a 24 cm loose base pie pan. Crush the biscuits and add 4 tbsp of condensed milk.
Press the mixture onto the bottom and the sides of the pan and bake in the middle of the oven for 5 minutes.
Mix the rest of the condensed milk, 3 tsp lime zest (save some extra for decoration) and 2 dl of lime juice and pour the mix into the pan.
Bake in the middle of the oven for 10 minutes. Turn the oven off and allow the pie to cool in the oven for
Allow to cool to room temperature and then refrigerate for at least 4 hours or overnight.
Remove from the pan and transfer onto a serving plate. Decorate with lime zest.
The beautiful photography and layout of the book are by Viola Minerva Virtamo.
Check also my other baking videos from the blog.
3 ingredient Key Lime Pie