• Cooking Time: 28
• Servings: 8
• Bundt:
• 1 1/4 Cup Digestive Biscuits (in the US e.g. Nabisco, in the UK e.g. M.Cain)
• 3 Tbsp sugar
• A Pinch of Salt
• 6 Tbsp Unsalted Butter Melted
• The Yummy Filling:
• 1 Tin (397g) Sweetened Condensed Milk
• 4 big or 5 small Eggyolks
• 1/2 Cup freshly Squeezed Key Lime Juice

1. Crumble the biscuits in a food processor. Add salt, sugar and melted butter and combine.
2. Push down into a small pie form e.g. with a tablespoon.
3. Bake at 150°C for 10 minutes.
4. Cool completely.
6. Beat Eggyolks, beat the condensed milk with the eggyolks.
7. Combine and beat the Key Lime juice with the eggyolks and milk,
8. careful can be very fluid when whisking.
9. Pour into the baked pie crust and
10. bake for 18 minutes at 175°C
11. Leave over night.
12. Serve cold and Enjoy!

After having had this wonderful pie in the US I just had to find the recipie for it. I found several different recipies for it e.g. in Bon Appetit and this is what I made of it and it turned out really great! A picture will follow when I will make it next time and that will be pretty soon as I have some Key Lime Juice from fresh Key limes that I measure for one Key Lime Pie and freeze in a plastic bag and of course thaw before use :-) That way I can make the Key Lime Pie not only a few days after I return from my US Trips but, whenever I like!