Ingredients:

  • 1 ½ cups fine crumbs Digestive Biscuits (or Graham Crackers)
  • 2 Tbsp Granulated Sugar
  • 6 Tbsp melted Unsalted Butter
  • 16 oz (2 blocks) Full-Fat Cream Cheese, softened to room temperature
  • 1 x 14 oz can Sweetened Condensed Milk
  • 2 tsp Fresh Lime Zest (from about 3-4 medium limes)
  • ½ cup Fresh Lime Juice
  • ⅛ tsp Pinch of Salt
  • 1 cup chilled Heavy Whipping Cream (Double Cream)
  • 2 Tbsp Confectioners' Sugar (Icing Sugar)
  • ½ tsp Vanilla Extract (Optional)

Instructions:

  1. Prepare Crumbs: Crush the digestive biscuits/graham crackers in a food processor until fine. Alternatively, crush them in a sealed bag using a rolling pin.
  2. Combine: Place crumbs and granulated sugar in a medium bowl. Pour in the melted butter and stir thoroughly until all crumbs are evenly moistened, resembling wet sand.
  3. Press: Transfer the crumb mixture into the 9-inch pie dish. Use the bottom of a measuring cup or glass to firmly and evenly press the mixture across the base and up the sides of the dish.
  4. Set the Crust: Preheat oven to 350°F (175°C). Bake the crust for 10 minutes for stability. Allow the crust to cool completely on a wire rack before adding the filling.
  5. Whip Cream Cheese: Place the softened cream cheese in the bowl of an electric mixer. Beat on medium speed for 2-3 minutes until completely smooth, light, and lump-free. Do not rush this step.
  6. Add Sweetener: Pour in the condensed milk and the pinch of salt. Beat on medium speed until fully incorporated and the mixture is thick and homogenous, about 1 minute. Scrape down the sides of the bowl.
  7. Introduce the Zest: Stir in the fresh lime zest by hand.
  8. Add Citrus: Slowly pour in the fresh lime juice while the mixer is running on low speed. Immediately increase the speed to medium and beat for about 30–60 seconds, or until the filling thickens slightly.
  9. Fill and Chill: Pour the filling into the cooled crust. Use a spatula to smooth the top.
  10. Set: Cover the pie loosely and refrigerate for a minimum of 4 hours, or ideally, overnight, until the filling is fully set and firm to the touch.
  11. Make the Topping: Just before serving, combine the chilled heavy cream, confectioners' sugar, and vanilla (if using) in a clean mixing bowl. Beat on high speed until stiff peaks form.
  12. Decorate and Serve: Either spread the whipped cream evenly over the chilled pie or pipe it decoratively onto each slice just before serving. Garnish with extra lime zest curls or thin lime slices.