Ingredients:

  • 250 g Digestive Biscuits
  • 115 g Unsalted Butter, melted (8 Tablespoons)
  • 25 g Granulated Sugar (fine) (2 Tablespoons)
  • 450 g Full-Fat Cream Cheese, softened (16 oz)
  • 1 (397 g) tin Sweetened Condensed Milk (14 oz)
  • 120 ml Fresh Lime Juice (1/2 cup)
  • 10 ml Lime Zest, finely grated (2 teaspoons)
  • 250 ml Double Cream (Heavy Cream), chilled (1 cup)
  • 25 g Icing Sugar (Powdered Sugar) (2 Tablespoons)
  • Lime Slices or Extra Zest, as needed

Instructions:

  1. Stage 1: The Crumb Crust. Crush the digestive biscuits into fine crumbs using a food processor or rolling pin. Melt the butter and combine it with the crushed biscuit crumbs and sugar. Mix until the crumbs are evenly moistened, resembling wet sand.
  2. Form the Crust: Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Use the flat bottom of a measuring cup to ensure a tight, even pack.
  3. Chill the Crust: Place the crust in the freezer for 15 minutes while preparing the filling.
  4. Stage 2: The Creamy Filling. Ensure the cream cheese is at room temperature. Beat the cream cheese in a mixing bowl on medium speed until it is completely smooth and fluffy, scraping down the sides often (2–3 minutes).
  5. Incorporate the Milk: Gradually pour in the sweetened condensed milk while the mixer is running on low speed. Mix until just combined and smooth. Do not overbeat this stage.
  6. Add Flavoring: Stop the mixer and gently fold in the fresh lime zest using a spatula.
  7. Thicken the Mixture: While mixing on low, slowly stream in the fresh lime juice. The mixture will immediately thicken. Mix only until homogenous (about 30 seconds).
  8. Fill and Chill: Pour the lime filling into the prepared chilled crust. Smooth the top with a spatula. Cover loosely and refrigerate for a minimum of 4–6 hours, or preferably overnight, until the filling is fully firm and set.
  9. Stage 3: Serving. Just before serving, whisk the chilled double cream (heavy cream) and icing sugar until firm peaks form.
  10. Garnish and Serve: Spoon or pipe the whipped cream over the chilled pie. Garnish with lime slices or extra zest. Slice using a hot, sharp knife dipped in water and dried between cuts.