Lazy key lime pie (which includes no key limes)

Really, really easy recipe for lime pie (I left out the ‘key’ this time). It’s not the best tasting recipe compared to some of the fancier ones out there which involve a lot of egg yolks, mixing stuff here and there, squeezing limes and leaving you with a lot of washing up.

Lazy lime pie
1/2 cup concentrated lime juice (available in the baking aisle of most supermarkets)
400g tin/can of sweetened condensed milk
1 whole egg
2 egg yolks (I’ve found most recipes use 3+, so 2 isn’t TOO bad)

250g of digestive biscuits
2 tablespoons of butter, melted

Put the first set of ingredients in a bowl and whisk it up well until it’s all well mixed and maybe a little bubbly.
Crush up the digestive biscuits in an 7″ bowl, pyrex dish, pan, or whatever it is you want to use (make sure it’s oven proof), pour in the melted butter and squish the biscuit mixture against the bottom and sides of your chosen oven proof bowl-type thing. Get the sides about an inch and a half high. If the crust is a bit dry and not staying in place, add some more butter, if it’s a bit wet, add some more crushed biscuit. Remix it and try again.
When you’ve succeeded in making the crust, pour the limey mixture into it and shove it in the oven at 180C for 20 minutes.

Leave it to cool and, ta-da! You have yourself a lime pie. If you want to be all fancy, get some squirty cream and a bit of lime zest to serve it with.

As you can see, I did not go for ‘fancy’ in any way. But it’s
still delicious!

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