Australian Key Lime Pie

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Ellie and I tried our hands at Key Lime Pie the other day.
I think I can pretty safely say it was a success.
We based our pies on this Martha Stewart recipe but had to change some 
things as we couldn't get some of the ingredients!

Here's what we did to make TWO PIES. 
(obviously, if you want one pie, you should halve this recipe)

1 package butternut snap biscuits
1/2 package granita biscuits
12 tablespoons unsalted butter
6 tablespoons sugar
4 tablespoons caster sugar
2 (395g/14oz) cans sweetened condensed milk
8 egg yolks
1 cup freshly squeezed lime juice
2 tablespoons grated lime zest
3 cups thickened cream
Lime slices and lime zest to garnish

Heat oven to 375F/190C. 

Melt and cool butter.  Combine two types of biscuits in food processor and whiz until they become crumbs.  Mix crumbs, butter and the 6 tablespoons of sugar.  Put half of this mixture into each pie dish and form the base of your pie.  Bake about 10 minutes, or until lightly browned.  Let cool on a wire rack.

Lower oven to 325F/160C.   Using your mixer, gently whisk the egg yolks, lime juice, zest and condensed milk.  Pour half of this mixture into each pie crust.  Bake until centre is set but still quivers when you give the pan a little shake.   This took about 15 minutes ....

Let cool on a wire rack.  We were in a hurry so we cooled it for 1/2 an hour on the wire rack and then put it in the fridge for another hour or so ...

When ready to serve, use the whisk attachment to whip the cream and the caster sugar together on  a medium speed.  Spoon over pie.  Garnish with zest and lime slices.  (You can probably make it prettier than I did on the pie above!!  ha ha.  I was in a hurry to serve and eat it!!)

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