Key Lime Pie
Step 1 Preheat oven to 160C (140C fan). Cut a circle of baking (non-stick greaseproof) paper to cover the bottom of a 7-8 inch cake tin.
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Cooking tools:
- Oven
- Parchment paper
- Cake pan
- Kitchen shears
- Rolling pin
- Blender
- Mixing bowl
- Microplane
- Citrus press
- Whisk
- Spoon
- Refrigerator
Ingredients
- One 250g pack of ginger nuts, crushed up
- 125g Graham’s unsalted butter, melted (I use the microwave)
- One tin (about 400g) condensed milk
- 3 egg yolks
- The zest and juice of five wee limes
- 300ml-ish Graham’s double cream
- A few shavings of leftover lime zest
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