This is a tactile task – you’ll get a sense of where the pressed crumb lies
thicker or thinner, so shuffle the crumb around to even it out. Don’t rush
this step.

Place a piece of damp paper towel on the base of a shallow baking
tray and put the pie dish on top.

Glass or ceramic pie dishes are slippy on metal baking trays, so a little
paper towel will prevent the dish sliding off the tray when moving it in and
out of the oven. Heartbreaking if you lose it.

Bake for 10 minutes until lightly toasted. While the crumb crust
bakes, start the filling by finely zesting 4 g (⅛ oz) of lime zest into a
wide mixing bowl. Juice and strain enough limes to yield 240 g/ml
(8½ oz). Set aside. Weigh the yolks into the bowl with the zest, add
the lime juice and hand whisk well. Then whisk in the condensed milk
and salt until the mix is thoroughly homogenised.

Remove the crumb crust from the oven and pour the filling in. Take
a plastic spatula or spoon and gently push the filling up against the
crust to coat the side and almost meet the top. This lessens the
appearance of the gap between the top crust and filling, making an
aesthetically pleasing curve of filling on the sides.

Return the filled pie to the oven and bake for 30 minutes at 130°C
(265°F). The filling should have no colour but should feel just set with
a fragile bounce to the touch.

Turn the oven off and allow the pie to cool in the oven for 30 minutes,
then chill uncovered for at least 3 hours, until cold.

When ready to serve, whip the cream and crème fraîche until billowy
soft. Measure 1.5 cm (½ in) in from the point of the piping bag and
cut the tip off. Then finely cut 1.5 cm (½ in) along one edge. This is a
nozzle-less St Honoré tip.

continued …
cut 1.5 cm (½ in)
from point
cut 1.5 cm (½ in)
along edge