Thanks to Lisa Faulkner and Bacofoil for this lovely recipe.
Bacofoil non-stick baking paper
225g/8oz digestive biscuits
Juice of 4 limes
Pulp of 2 passion fruit
Zest of 3 limes
3 large egg yolks
14oz condensed milk
Preheat the oven to 180C. Line the base of a 23cm loose bottom tart tin with Bacofoil non-stick baking paper to ensure the pie won’t stick.
Place the biscuits in a zipper bag and seal. With a rolling pin, crush the biscuits until you have fine breadcrumbs.
Melt butter in a pan. Add the crushed biscuits and mix together. Then press the mixture into the prepared tin. Bake in the oven for 10 minutes.
Whisk egg yolks and lime zest together until yolks are pale and thick. Whisk in the condensed milk for a further few minutes, then whisk in the lime juice.
Finally, add the passion fruit and stir. Pour the mixture onto the cooked biscuit base. Bake for 15-20 minutes until it is just set
Let the pie cool, then cover and refrigerate until ready to serve
Decorate with lime pieces (optional).