Sweet and Sour Key Lime Pie

Step 1: Prepare the Oven and Crust

1. Preheat the Oven

   • Set your oven to 160°C (fan 140°C/gas 3) to ensure it’s ready for baking.

2. Make the Biscuit Crust

   • Crush the Biscuits: Place 300g of Hob Nobs into a food processor and pulse until you achieve fine crumbs. If you don’t have a food processor, put the biscuits in a strong plastic bag and use a rolling pin to crush them until finely ground.
   • Combine with Butter: In a mixing bowl, combine the biscuit crumbs with 150g of melted butter. Mix well until the crumbs are fully coated in butter.

3. Press into Tart Tin

   • Form the Crust: Take a 22cm loose-based tart tin and evenly press the crumb mixture into the bottom and up the sides of the tin. Use the back of a spoon or your fingers to compact the crust firmly.

4. Bake the Crust

   • Initial Bake: Place the crust in the preheated oven and bake for 10 minutes. This helps to set the crust and gives it a slight golden color.
   • Cool the Crust: Once baked, remove the crust from the oven and let it cool completely at room temperature.

Step 2: Prepare the Filling

5. Whisk Egg Yolks

   • Combine Ingredients: In a large mixing bowl, add 3 medium egg yolks. Using electric beaters, whisk the yolks for about 1 minute until they are pale and slightly thickened.

6. Add Condensed Milk

   • Incorporate Milk: Gradually add 1 x 397g tin of condensed milk to the whisked egg yolks. Whisk together for 3 minutes until the mixture is smooth and creamy.

7. Incorporate Lime

   • Zest and Juice: Finely grate the zest of 4 limes and squeeze their juice into the mixture. Add both the zest and juice to the bowl. Whisk again for another 3 minutes until fully combined.

8. Pour Filling into Crust

   • Fill the Crust: Carefully pour the lime filling into the cooled biscuit base, smoothing the top with a spatula.

Step 3: Bake the Pie

9. Bake the Filling

   • Second Bake: Place the filled pie back in the oven and bake for 15 minutes. The filling should be set around the edges but slightly wobbly in the center.

10. Cool the Pie

    • Remove and Cool: Once baked, remove the pie from the oven and let it cool at room temperature for about 30 minutes.

11. Chill

    • Refrigerate: Transfer the pie to the refrigerator and chill for at least 3 hours, or overnight for the best results. This helps the filling firm up and enhances the flavors.

Step 4: Serve

12. Prepare for Serving

    • Remove from Tin: Carefully run a knife around the edge of the pie, then gently remove the sides of the tart tin. Place the pie on a serving plate.

13. Make the Topping

    • Whip the Cream: In a mixing bowl, add 300ml of double cream and 1 tbsp of icing sugar. Using a whisk or electric beaters, whip the cream until it reaches soft peaks.

14. Decorate the Pie

    • Finish with Cream and Zest: Dollop or pipe the whipped cream onto the top of the pie. For an extra touch, sprinkle with additional lime zest for decoration.

Enjoy your delicious and refreshing Sweet and Sour Key Lime Pie, perfect for any occasion!