Mojito Lime Pie
Cherie Metcalfe
Ingredients
- 2 tins condensed milk
- 3 egg yolks
- 1 cup lime juice
- 1/3 cup Mojito Mojo
- 1 ½ packet of Super Wine biscuits
- 150g butter, melted
Directions
- Heat oven to 160°C bake.
- Blitz or crush the super wine biscuits to fine crumbs, then mix with the melted butter until evenly coated.
- Press firmly into a 10 inch tart tin, ensuring the base and sides are packed tight. Chill for 10 minutes to help it set.
- In a bowl, whisk together the condensed milk, egg yolks, lime juice and Mojito Mojo sachet until smooth and fully combined.
- Pour the filling into the chilled crust and smooth the top.
- Bake for about 15 minutes, or until the centre is just set but still has a slight wobble.
- Cool completely, then refrigerate for at least 2 hours to firm up.
- Before serving, decorate with whipped cream and a light dusting of Mojito Mojo. Add lime zest if you want extra tang.
- Slice into 12 pieces and serve chilled.
