Strawberry Key Lime Pie

First, make the pie crust. Preheat the oven to 160⁰C (Gas Mark 4), then use a small amount of butter to lightly grease the base and insides of a 22cm loose-based metal tart tin (if you don’t have one, any similar-sized pie dish is OK). Put the biscuits, sugar and butter in a food processor and blend until the mixture looks like fairly fine breadcrumbs, then tip the crust mix into the pie dish and use your hands to press it into a firm, even layer across the base and up the sides of the tin. Put the crust in the middle of the hot oven and cook for 10-12 minutes, until just turning brown. Leave the crust to cool on a wire rack while you make the filling.

Put the strawberries into a blender with the lime juice and zest and the jam. Blend until smooth, with no visible lumps of strawberry or jam, then set aside. Next, put the egg yolks into a large mixing bowl and whisk until smooth (an electric whisk is easiest for this). Add the condensed milk to the bowl gradually, and continue whisking until thoroughly mixed in. Slowly pour in the blended strawberry mixture and whisk as you go to combine. Set the bowl aside for about 20 minutes, so that the filling can thicken slightly.

To bake, carefully pour the filling into the cooled crust, then put into the hot oven for about 15 minutes (the pie filling should still jiggle very slightly in the middle when it’s ready). Put the pie on a wire rack and leave it to cool completely, then cover loosely with clingfilm and refrigerate for at least 6 hours, and preferably overnight. To decorate the chilled pie, top with alternating slices of the reserved lime and strawberries, then serve and enjoy! To give it some extra pizazz, whip 200ml double cream until it forms stiff peaks, then dollop or pipe it around the edges of the pie, then top with lime and strawberries.