Key Lime Pie ©

Grease a 9" Wilkinson 1888 springform tin and set to one side

Start by making the base. Blitz the biscuits into fine crumbs and set to one side

In a small saucepan over a low/medium heat, add the butter, vanilla extract and orange marmalade. Continuously stir until the butter has melted and the marmalade has broken down into tiny bits

Pour the melted butter mix into the crushed biscuits and combine well

Tip the mixture into the prepared tin and using your fingers, distribute evenly across the base and up the full sides of the tin (leaving no gaps). Pop into the fridge whilst you move onto the filling

Pre-heat the oven to 320˚F/160˚C regular oven or 284˚F /140˚C fan assisted oven

In a large mixing bowl, whisk together the egg yolks for a couple of minutes until they look thickened

Add the condensed milk and vanilla extract and whisk again for 3-4 minutes

Finally add the lime juice, lime zest and icing sugar. Combine one last time for a further 4 minutes

Remove the base from the fridge and pour the lime mix into the biscuit casing. Pop in the oven on the middle shelf and bake for 15 minutes

Remove from the oven and set to one side to completely cool. Once completely cooled, pop in the fridge for at least 8 hours, preferably overnight

Once the pie has set- make the topping by whisking all the ingredients together until the cream forms soft peaks and can hold its shape (be careful not to over-whisk)

Pipe or dollop the cream on top of the set pie and serve

Keep the pie chilled