300ml (½ pint ) double cream 1× 400g (13oz) can sweetened condensed milk grated zest and juice of 1 lime slices to decorate .

175g (6oz) plain flour 90g (3oz) chilled butter, cut into cubes about 2tbsp cold water 23cm (9in) loose-bottomed fluted flan tin baking beans .

1- Make the pastry: put the flour into a large bowl, add the butter, and rub in until the mixture resembles fine breadcrumbs. Add enough cold water to make a soft pliable dough.
2- Wrap the dough in cling film or foil and chill in the refrigerator for 30 minutes.
3- Roll out the dough on a lightly floured surface and use to line the flan tin .
4-Bake the pastry shell blind in a preheated oven at 200ْC ( 400ْF, Gas 6 ) for about 10 minutes. Remove the baking beans and foil, and return the shell to the oven for 5 minutes. Cool slightly.
5- Whip the cream to soft peaks in a large bowl and mix together with the condensed milk. Slowly stir in the lime zest and juice until the mixture thickens.
6- Pour the mixture into the shell and smooth the top, or create a pattern with a palatte knife. Chill in the refrigerator for at least 2 hours or until the filling is set firm.
7- Serve the pie chilled, decorated with lime slices.