Many recipes in the interweb for this pie. I trusted my source (as usual) and prepare it this way. For me it was a bit too sweet so serving it with whipped cream was the best option. Nonetheless it is worth a try. Enjoy!
Ingredients for the bottom:
150 g Digestive
60 g melted butter
Grind the cookies till they become sand-like. Add melted butter and mix.
Coat a tart form (Ø 23cm) with butter. Press cookie mass into the bottom and sides. Bake at 160ºC for 10 minutes. Cool it down.
Ingredients for the filling:
4 egg yolks
1 can of sweetened condensed milk (400 g)
1 tbsp lime zest
½ cup (125 ml) freshly squeezes lime juice
Optionally: whipped cream for decoration
Beat the egg yolks till they become light and fluffy mass. Add condensed milk, zest, juice and mix.
Pour it onto a pre-baked bottom.
Bake for 12-15 minutes at 170°C. Properly baked tart filling will be only remotely shaky. Cool it down and refrigerate overnight.
Serve with whipped cream.