Lime Pie with Basil and Strawberries

METHOD

1. Step 1: Make the crust

   • 230 g (1¾ packed cups) Biscoff crumbs
   • 1 tablespoon light brown sugar
   • 115 g (½ cup) unsalted butter, melted

   Heat the oven to 180°C (350°F). Mix the crumbs, sugar, and melted butter until evenly moistened. Press into the bottom and sides of a 9-inch deep-dish pie pan. Bake until set and lightly browned, 8–10 minutes. Let cool completely.

2. Step 2: Prepare the basil purée

   • 2 packed cups fresh basil leaves
   • 2 tablespoons extra-virgin olive oil
   • 4 tablespoons fresh lime juice (from the total)

   Blend the basil, olive oil, and 2 tablespoons lime juice until mostly smooth. Add 2 more tablespoons lime juice and blend again until fully smooth and emulsified.

3. Step 3: Make the filling

   • Basil purée (from step 2)
   • 1 (397 g / 14-ounce) can sweetened condensed milk
   • 4 large egg yolks
   • The remaining lime juice (about ¾ cup)

   Whisk the basil purée and condensed milk until pale green. Whisk in the egg yolks. Slowly whisk in the remaining lime juice until the mixture thickens slightly. Let stand for 5 minutes.

4. Step 4: Bake the pie

   • Crust (from step 1)
   • Filling (from step 3)

   Place the cooled crust on a baking sheet. Pour in the filling and smooth the surface. Bake until small bubbles appear on the surface, about 15 minutes. Cool to room temperature.

5. Step 5: Chill and serve

   • 450 g (1 lb) strawberries, hulled and quartered or thinly sliced

   Refrigerate the pie, uncovered, until fully set, at least 6 hours. Slice and top with strawberries just before serving.