https://www.cutoutandkeep.net/projects/gin-lime-pie • Posted by Cat Morley
This zesty take on the key lime pie is infused with Chilgrove Gin for an extra botanical twist.
This zesty take on the key lime pie is infused with Chilgrove Gin for an extra botanical twist.
Crumble the digestive biscuits into your blender.
Blitz into a nice crumbly mixture.
Melt the butter and pout it into the blender.
Grate in the zest from one of the limes and mix together.
Press the crumbs into the bottom of a greased cake tin and bake at 200'c for 10 minutes.
Pour the gin, condensed milk and, sugar into a bowl. Grate the zest from two of the limes into the mixture and the zest from third third into a bowl. Place the zest bowl in the fridge.
Squeeze the juice from all four limes into the mixture and add the egg yolks.
Whisk together until smooth.
Place some parchment paper around the edges of your cake tin.
Pour the cream mixture on top of the biscuit base and smooth off the top with a spatula.
Bake for 25 minutes at 180'C.
Chill in the fridge until cool and serve with the remaining zest.