1 1/2 cups Chocolate Ripple Biscuits
6 tbsp unsalted butter, melted and cooled
5 tbsp sugar
1 can sweetened condensed milk
4 egg yolks
1/2 cup freshly squeezed lime juice
1 tbsp grated lime zest, plus more for garnish
1 1/2 cups cream, chilled
1. Heat oven to 190 degrees Celsius. Combine biscuit crumbs, butter and 3 tbsp sugar in a bowl; mix well. Press into a 9 inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven and transfer to a wire rack until completely cool.
2. Lower oven to 162 degrees Celsius. In a bowl, gently whisk together condensed milk, egg yolks, lime juice, and zest. Pour into the prepared, cooled crust.
3. Bake pie in oven 15-17 minutes, until the centre is set but still quivers when the pan is nudged.
4. Shortly before serving, combine cream and remaining 2 tbsp sugar in the bowl of an electric mixer. Whisk on medium speed until soft peaks form, 2-3 minutes. Spoon over cooled pie. Serve immediately.
Martha Stewart website
adapted from the Key Lime Pie recipe