No Bake Key Lime Pie

This pie was something I had during my US days and I instantly fell in love with this dessert. The topping in the actual version was meringue but I had opted to omit this. I have also ditched the baking procedure involved in actual pie. So instead of a baked crust, you will be having biscuit crumbs in my version – job made easy!!! The titular lime was not available so I have gone with lemon here. The tanginess of the lemon & the sweetness of the pie give this dessert the perfect blend. You can opt for either lemons or oranges just in case you are unable to get hold of lime. This is an easy pie to make & once you get hold of it, you will definitely get addicted in making more of them.

Ingredients

• 1 ½ cups of Arrowroot biscuits  Crumbs
• 1 Stick of Softened Unsalted Butter
• ¼ cup of Granulated Sugar
• 1 14oz Can of Sweetened Condensed Milk
• ½ cup Fresh Lemon Juice
• Zest of 2 Lemon
• 1 cup whipped cream

In a large bowl mix together, crumbs, salt and sugar. The butter should be mixed throughout the crumbs. You can also melt the butter if you wish.

Press the mixture in a 9” tart pan with a removable bottom and set aside.

 In a medium bowl, whisk together all of the remaining ingredients accept the whipped cream. Pour into the prepared crust and set aside.

In the next step you can either spread the whipped cream on top or you can just make small blossoms using star tip and a pastry bags around the edges.

Refrigerate at least 3 hours before serving.