Key Lime Pie (serves 8)
180g shortcake biscuits, crushed/blitzed to a fine crumb
600g cream cheese
3 limes, juice and zest (save a little zest to sprinkle over the top when finished)
1 x 4g sachet gelatine powder
150g boiling water
1) Melt the butter in a small saucepan, and mix in the sugar and crumbled biscuits. Spoon into a 23cm loose-based round flan tin, and press mix down firmly. Allow base to chill for about half an hour.
2) Meanwhile, mix the cream cheese, lime juice and lime zest until well combined. Mix the gelatine powder and sugar with the boiled water until dissolves, and then whisk into the cream lime mixture. Keep beating this mixture until it’s well combined and starts to thicken (this takes a few minutes, but trust me, it does thicken up eventually).
3) Pour creamy mixture on top of the biscuit base. Allow to set in the fridge for at least 8 hours (preferably overnight). Garnish with whipped cream and a little bit of lime zest.