For the base

350g crushed digestive biscuits

175g melted butter

For the filling

100g caster sugar

6 eggs, separated

juice and zest 5 limes

500g condensed milk

For the sauce

150g caster sugar

150ml water

Pulp of 12 passion fruit

Serve with sauce and cream.


1. To make the base, combine the digestives and butter, then press into a 23cm flan case, making sure to come up the sides as well

2. To make the filling, beat the sugar and egg yolks

3. Add lime and milk then whisk for 5 minutes

4. Beat the egg whites to white and fluffy, then fold in to the filling mixture

5. Cook 25-30 minutes at 150°c

6. To make sauce, bring the sugar and water to boil, and then simmer for 5 minutes until syrupy. Take off heat and add passion fruit pulp.

7. Serve a wedge of cooled pie with sauce and cream and a grating of lime zest

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