Description
Adapted from BBC Food
Ingredients
Scale
- 300g Hobnob Biscuits (crushed)
- 150g Unsalted Butter (melted)
- 3 Large Free-Range Egg Yolks
- 1 Can of Condensed Milk (397g can)
- 4 Limes (zest and juice)
- 250g Marshmallow Fluff
Instructions
- Oven to 160C. Mix the crushed biscuits with the melted butter. Press the crumbs into a 22cm tart tin, until the base and sides are evenly covered. Bake for 10 mins. Remove and cool. You may need to press the sides again while the base is soft to even it out.
- Beat the yolks for 1 minute, add the condensed milk and whisk for 3 minutes. Add the zest and juice and whisk until smooth. The mixture will thicken slightly.
- Pour the mixture into the cooled base and bake for 15 mins. Remove and allow to cool before chilling for 3 hours or overnight.
- Using teaspoons, blob the fluff on top of the pie, if you try to spread you might damage the top of the pie. The fluff with spread out when being toasted. When most the top is covered in the fluff, toast under a grill until nicely golden.
- Serve big wedges!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American