Carnation's Key Lime Pie Jul 23, 2017 10:12:06 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by Sylvia on Jul 23, 2017 10:12:06 GMT -6 Carnation's Key Lime PieApprox 8 servingsBase•250g digestive biscuits•100g butter, meltedFilling•405g can Carnation Condensed Milk Light •finely grated zest and juice of 5 large limes•300ml carton double creamTo decorate (optional)•Lime zest•85g half fat crème fraîche You will also need...20x30cm rectangular loose-bottomed tart tin or 23cm (9in) round loose-bottomed tart tin. 1. Mix the crushed biscuits with the melted butter in a bowl. 2. Tip the biscuit into your tin, pressing it into the base and up the sides. (This will be the base of your Key Lime Pie). Chill for ten minutes. 3. Whisk together the condensed milk and cream, then add the lime juice and zest (it will thicken!). Pour onto your biscuit base and chill for at least 1-2 hours. 4. Remove the pie from the tin and place on a serving plate. Cut into slices and serve with the crème fraîche and lime zest. This Key Lime Pie recipe can also be made with lemons – replace the five limes with four lemons.