Key Lime Pie

Crust

300g Digestive biscuits 

5 tablespoons melted butter

Filling

200ml double fresh cream

200g Philadelphia cream cheese

397g/1 can condensed milk

8g gelatine

50ml boiling water

Juice of 3 limes

Rind of 1 Lime

For the Crust

Place digestive biscuits in a zip lock bag and crush the biscuits using a rolling pin.

Add melted butter to the biscuits and slowly press it down into your 8 inch flan pan with the back of a spoon, ensuring to even out the base.

The Filling

In a small container dissolve gelatine with hot water and set aside to cool, (if you put it into you mixture hot it will curdle)

In a bowl combine fresh cream, Philadelphia, condensed milk and juice of limes and mix well until all ingredients are incorporated. 

Add cooled gelatine and half the grated rind to the above mixture.

Slowly poor your pie filling into the crust, decorate with the rest of the rind and a slice or two of thinly sliced lime. 

Place pie in refrigerator for about 1hour or until the filling is nicely set and firm.

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