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Prep time

20 minutes


Cook time

30-40 minutes







200g digestive biscuits

100g Westgold Unsalted Butter, soft



1 ½ tins condensed milk (395g tin)

6 egg yolks

3/4 cup fresh lime juice

Zest of 4 limes

2 Tbsp raspberry jam, sieved



1 cup cream

4 Tbsp tequila

2 tsp icing sugar



To make the base:

Preheat the oven to 180oC.


Place the biscuits into a food processor and pulse until fine crumbs.


Add the soft butter and pulse until well mixed and starting to clump together.


Press the crumb up the sides and cover the bottom of a 23-24cm spring form pie tin.


Bake for 8 mins until lightly brown and crisp.


To make the filling:

Reduce the oven temperature to 160oC.


Mix together the condensed milk, zest (finely chopped) and lime juice.


Stir in the egg yolks until smooth. Pour filling into the baked biscuit base.


Drop little dots of raspberry jam around the top of the filling and use a skewer to spread them out to make a swirly pattern.


Bake for 20-30 mins. The pie is cooked when it wobbles when gently shaken.


Leave to cool and refrigerate for 1-2 hours before serving.


To serve: 

Remove the pie from the tin onto a serving plate.


Whip the cream and icing sugar together until thick. Fold in the tequila.


Spoon some cream onto the middle of the pie and serve the rest in a bowl to the side.


Decorate with extra zest and fresh raspberries. Serve.

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