Jess's Key Lime Pie

Pre-heat the oven to 160 degrees. Grease a shallow 9 inch pie tin.

Crush up the digestive biscuits, then combine the crumbs, sugar, salt and melted butter in a large bowl and mix. Spread the mixture into the bottom and along the sides of the tin and press down to even out.

Bake for approximately 10 minutes and then allow to fully cool.

Zest 2 limes into a bowl, then half them and juice limes for 120ml of juice. Add in the condensed milk and egg yolks, whisk and then add into the cooled pie tin.

Bake for about 15 mins, or until the outsides of the mixture is set and the inside jiggles slightly. Allow to completely cool.

Whisk the heavy cream and sour cream until peaks form and then dollop and swirl on top of the pie. Place in the fridge to chill until serving.