Key Lime Pie
Grease a pie dish with butter. Crush the biscuits until they resemble fine breadcrumbs. If you are using the plain Digestives, you can add some fine grated ginger. Melt the butter over moderate heat, add to the biscuit crumbs and mix well. Press the buttered crumbs into the prepared pie dish and place in the refrigerator to cool and set. In two bowls separate the eggs. Beat the egg yolks with the condensed milk until completed blended. Add the lime juice and stir well. In the other bowl whisk the egg whites until light and fluffy. Spoon into the egg yolk mixture. Next whip the cream and add half of it (100ml) to the pie filling. Once blended completely spoon the mixture into the pie crust, then place into the refrigerator for several hours to set. Before serving, pipe the remaining whipped cream on top of the pie to decorate.
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