KEY LIME PIE

Key lime pie is originally from the Florida Keys, where there are plenty of lime trees. Lime juice is used to prepare this very special pie on a crumbly biscuit base and with a filling of condensed milk, egg yolk and lime juice. A fresh, delicate dessert you won't be able to resist!

To make the key lime pie, start by putting the biscuits in a food processor and blend finely, then transfer to a bowl and add the brown sugar; mix well then add the melted Virgilio butter and combine all the ingredients. Use the mixture to line the base and sides of a tapered pie dish about 20 cm in diameter. Press the mixture down using hands or the back of a spoon. Place the dish in the oven at 180°C for about 10 minutes, then remove and allow to cool completely.

Meanwhile, prepare the filling: place the egg yolks in a bowl and beat for 5 minutes until they are pale and foamy; add the condensed milk and continue beating for 5-10 minutes, then add the lime juice and beat for another 5 minutes. Finally, add the grated lime zest and combine well. Spoon the resulting mixture into the pie dish lined with the biscuit mix, and cook for 15 minutes at 180°C.

When cooked, remove the pie from the oven and allow to cool completely, then cover with cling film and refrigerate for at least 4 hours (preferably overnight). Before serving your key lime pie, whip the cream with the sugar and use it to cover the surface, alternating swirls of cream with slices of fresh lime.