Key Lime Pie- an Easy Make Ahead That Shines at Any Party

I think the best and worst start to life in America was the pies. Pecan, chocolate and key lime. The best because they are all wonderful and sumptuous! The worst, because the waistline expanded at the first introduction to them!!
I feel that i could be preaching to the choir with this recipe, judging by the click throughs these recipes get and the countries most of the clicks come from. However, as it is one of the easiest and fastest desserts that I make and that one can now purchase a Graham cracker pre-made crust in the UK at Sainsbury’s, I think this is worth sharing for those not used to making this delectable pie! Its great for sharing with family & friends and great not to share!!

WINE NOTE: A dry oaked Chardonnay pairs well, Pinot Gris or dry Riesling balance well with the lime.

4 large limes
400g/14oz can condensed milk
450ml/15 fluid oz heavy cream/double cream

For the base:
150g /5oz Graham crackers/digestive biscuits (or simply get a Graham cracker ready made crust)
65g/ 2 1/2oz butter
25g/ 1oz demerara sugar

Put the crackers/digestive biscuits in a Ziploc bag & crush them with a rolling pin.
Melt the butter in a pan, remove from the heat and mix in the cracker/biscuit crumbs & sugar.
Spread the mixture over the base & sides of a pie dish /flan dish, pressing it with the back of a spoon to make it firm.

Use a zester to scrape the rind of one of the limes. Squeeze the juice of all the limes. Pour the lime juice, condensed milk and 300 ml/ 10oz of the double cream into a bowl and whisk well. Pour into the crumb base and level the surface. Place into a refrigerator to chill for a few hours, until it is set. Whisk the remaining cream and spread it over the surface. decorate with the lime zest.

Slice and serve.