Biscuits bottom:

Put the biscuits in a food processor or blender and chop them finely. Melt the butter and mix it well with the chopped biscuits in a bowl until it becomes a uniform mass. Pour the mass into a greased pie dish. Press the mass well up the edges and down to the bottom. Use a spoon to press and smooth it out. Bake the biscuit base for 10 minutes at 170 Celsius or 340 degrees. When it is done baking, it must cool before the lime cream is poured into the pie.

Lime Creme:

Mix Egg yolks, condensed milk and lime juice into a bowl and whip it well until it becomes a uniform cream and a bit lighter in color. Pour the lime cream on the cold pie base and bake the pie at 170 Celsius or 340 degrease for approx. 20-30 minutes, until the cream is baked. It must not appear liquid, but must feel firm / spongy when you gently press it a little. Allow the cake to cool.

TIP: Decorate with a little grated lime peel or slices of lime

TIP: Add whipping cream for a milder taste