Preparation time 35 minutes
Chilling time 1 hour plus
Equipment needed 1 x 25cm loose bottom flutted tart tin a spring form tin will also work. grease well with a bit of oil or butter to prevent sticky when trying to take out of the tin.
Serves 8-10
The base:
2 packets of Oreo biscuits crushed in to crumbs
125g melted butter
The Filling:
4 eggs separated
1 tin of condensed milk
4 limes zested and juiced (try not to grate the zest past the white flesh as this is very bitter).
1 pack of chocolate drops/chips
50g sugar
For the topping
150ml whipped cream
1 x flake bar
Method:
Pre heat oven to 180oc
Melt the butter and mix with the crushed biscuits.
Press the mixture into your prepared tin. Make sure you bring the biscuits up two thirds up the sides and press well in the groves
Pop on in to the oven for 10 minutes take out and leave to cool.
Mean while for the filling
Beat the egg yolks in a bowl until fluffy then beat in the condensed milk lime zest and juice and choc chips
In another spotlessly clean bowl whisk your egg whites with the 50g sugar until firm.
Then gently fold the whites in to the yolk, lime and condensed milk mix with a large silver spoon to help cut the egg white through the mix easily with out knocking out all the air.
Completely fill the biscuit base with your lime filling. Place in the oven again for 20-25 minutes. Until set and slightly brown but not dark.
It will sink a little bit don't worry it's meant to be like this.
Leave to cool
Remove from tin when cool and place on a serving plate.
Whip your cream to soft peaks
A spread on top of the pie. You can use a piping bag if you wish.
Sprinkle with crumbled flake and grated lime zest.
Slice and serve !
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