To Feed 8 - 10 people

You will need a 9-inch loose-bottomed cake tin so the pie can be removed (like a cheesecake) once set. Serves 10 – 12 (Half quantities for a 4 –6 portion pie and use a 6-inch tin) Ingredients 375g/12oz biscuits – half digestive and half ginger nuts 150g/5oz-unsalted butter Grated zest and juice of 6 - 8 limes (Juice should be no more than 200 mls or mixture may not thicken) 570ml/1 pint of double cream 1x397g/14oz tin of sweetened condensed milk

Crush biscuits in a food processor or use the polythene bag rolling pin method. Melt butter in pan and combine the biscuit crumbs Spoon mixture into cake tin and spread evenly over the bottom. Place in fridge to chill Place lime juice in a LARGE bowl, add cream and condensed milk. Whisk until stiff enough to stand in peaks. Add zest and stir in with spoon (save a little of zest to decorate). Spoon the mixture into cake tin in which you have added the biscuit base (You can do the above in a food processor using a whisk but it will need one with a large bowl) Sprinkle with the reserved lime zest and place in fridge to chill for about an hour Eat, enjoy, have another slice!