Vegetarian recipe ideas
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Heat the oven to 160C/fan 140C/gas 3. Crunch the biscuits into a food processor then whizz to crumbs. Tip in a bowl and stir in the melted butter. Press into the base and sides of a 20cm loose-botttomed sponge tin. Bake in the oven for 10 minutes, then cool.
To make the filling, put the egg yolks and 3 tbsp rum into a bowl. Whisk for 2 minutes until pale. Add the condensed milk and whisk for another 4 minutes, then add the lime zest and juice and whisk again for 2-3 minutes until thickened. Pour into the pie case then put back in the oven for 20 minutes. Cool then transfer to the fridge and chill completely for 2-3 hours.
To finish, put the cream, with the icing sugar and another 2 tbsp of rum, into a bowl and whisk until softly whipped. Dollop over the top of the pie then finish with coconut shreds.