Tangy Lime Pie

Directions

1. 1
   COMBINE the biscuit crumbs and butter.
2. 2
   Press into the base of a lightly greased 20cm high sided (5cm) fluted tart pan with a removable base.
3. 3
   Chill until firm.
4. 4
   BEAT the PHILLY and sugar with an electric mixer until smooth, then beat in the condensed milk, cream and gelatine.
5. 5
   Fold through the rind and juice and pour into the prepared base.
6. 6
   Chill for 3 hours or until set.
7. 7
   CUT the pie into slices and place on serving plates with lime threads or fresh fruit.
8. 8
   Serve immediately.
9. 9
   HANDY TIP: To make lime threads: combine 1/2 cup of sugar and water in a saucepan, stir until the sugar dissolves and simmer for 3 minutes.
10. 10
    Add strips of rind from 3 limes and cook gently for 3 minutes.
11. 11
    Drain and cool.