LIME SOUR CREAM PIE
185g sweet oat biscuits, 40g butter. 22.5ml lime zest, 110ml lime juice, 225ml single cream, 160g sugar, 30g butter, soft,75ml cornflour, 170ml sour cream, Tequila, gelatine.
Oven: 200C/Gas 6
METHOD
Crush biscuits mix with melted butter and line 8" pie plate, bake 8/10 mins till crisp cool. Whisk over hot water, zest, juice, cream, sugar, butter & cornflour for 5/7 mins till thick & opaque, cool. Fold in sour cream, tequila & gelatine. Pour into crust, chill till set. MH 10" tart tin to small for 2x