Key lime & elderflower pie

Refreshing and zingy, a wonderful summery treat to have all year round!

Serves 8

Prep 25 mins

Cook 30 mins

ChilL 3 hours (minimum)

Ingredients

• 210g Hobnob biscuits, halved
• 75g butter, melted
• 3 large Love Local egg yolks
• 397g can condensed milk
• 4 limes, finely grated zest and juice
• 3 tbsp Belvoir Elderflower Cordial
• 150ml double cream
• 100ml Co-op Greek Style Yogurt
• Extra lime slices and zest, to decorate

Method

1. Preheat oven to 160°C/fan 140°C/ Gas 3. Put the biscuits in a food processor and blend until they look like breadcrumbs. Add the melted butter and pulse until mixed.
2. Tip into the base of a 20-23cm fluted flan tin and, using the back of a metal spoon, press evenly up the sides and across the base. Bake for 10 mins, before transferring to a wire rack to cool.
3. Put the egg yolks in a large bowl and beat with an electric whisk until pale and fluffy. Add the condensed milk and whisk for 2 mins or until smooth and fluffy. Whisk in the lime zest and juice and 2 tbsp elderflower cordial. Whisk for 2-3 mins or until fluffy.
4. Pour into the biscuit base and bake for 20 mins or until set to the touch. Leave to cool, then chill for at least 3 hours.
5. Remove from the tin and stand on a serving plate. Whip the cream, yogurt and remaining cordial together, until soft peaks form, then spoon over the pie.
6. Decorate with lime slices and zest just before serving.

TIP: You can make the base in advance – it gets better the longer it is chilled. Keeps for up to 2 days – just add the topping before you serve!