Serves 4 – 6
You will need a 20cm round pie tin, greased
For the base:
200g Digestive biscuits, crushed to a crumb (in a processor or place in a plastic bag and bash with a rolling pin)
100g unsalted butter, melted
For the filling:
4 limes, zested & juiced (save the zest from one lime)
300g full fat cream cheese (Philadelphia style)
200g condensed milk
Fresh raspberries or blackberries
Double cream, very lightly whipped (optional)
1. Place the melted butter and the crushed biscuits into a bowl and mix really well together. Press the mixture into the prepared tin and take the mixture up the sides. I find the base of a rolling pin works well for this. Place in the fridge for about 30 minutes to firm up.
2. For the filling, put the zest of 3 limes, juice of all, cream cheese and condensed milk into a large mixing bowl and whisk together until smooth.
3. Spoon the mixture carefully onto the crumb base and then leave to set in the fridge for a minimum of four hours or overnight.
4. Serve in slices with fresh raspberries, blackberries or both and a little cream too!