I’m pretty sure this is the easiest pie you’ll ever make. It has a crunchy chocolate biscuit base and a silky, creamy, lime filling.

It’s important to use the recommended amount of lime and lemon juice so the cream sets. For the most reliable results, weigh on digital scales.

Method

• Line a 23cm tart tin with sloping sides or quiche dish with two layers of cling film, leaving some overhanging to help lift the pie out afterwards. (If using a ceramic dish that you are happy to serve the pie from, there is no need to line the dish, just grease with a little sunflower oil.)

• To make the base, put the butter into a medium microwaveable bowl, cover and cook on HIGH for 30 secs (1000W), 40 secs (800W), or until melted. Put the biscuits in a strong plastic food bag and bash into fine crumbs with the bottom of a saucepan — or blitz in a food processor but don’t let them get too powdery. Add to the bowl with the melted butter and mix well.