Key Lime Recipes Ultimate Pie with NoBake Condensed Milk Filling

Instructions:

1. Preheat the oven to 175°C (350°F). Lightly grease a 9-inch (23 cm) pie dish.
2. Crush the digestive biscuits into fine crumbs using a food processor or by hand. Combine the crumbs, sugar, and pinch of salt in a bowl. Pour in the melted butter and mix until the mixture resembles wet sand.
3. Press the crumb mixture firmly and evenly into the bottom and up the sides of the pie dish. Bake the crust for 8-10 minutes until lightly golden. Remove and allow to cool completely on a wire rack.
4. While the crust cools, prepare the filling. Whisk the egg yolks in a large bowl on high speed until they become pale yellow and slightly thickened (about 2 minutes). Slowly pour the sweetened condensed milk into the yolks while mixing on low speed until fully incorporated.
5. Reduce the mixer speed to low. Add the fresh Key lime juice and the zest. Mix only until the mixture thickens slightly—this should happen almost immediately. Do not overmix.
6. Pour the filling into the cooled crust. Place the pie back into the preheated oven for just 5-8 minutes. The edges should be set, but the center should remain slightly wobbly. This brief bake stabilizes the filling.
7. Remove the pie from the oven and cool completely on the wire rack at room temperature (about 1 hour). Transfer the pie to the refrigerator and chill for a minimum of 4 hours, or preferably overnight, until the filling is firm and completely set.
8. Just before serving, whip the cold double cream, icing sugar, and vanilla extract until stiff peaks form. Slice the pie and top each slice generously with the whipped cream and a sprinkle of extra lime zest for garnish.