Key lime pie

Method

1. To make the fruit decoration, place the fruit in a large bowl and steep in the hot sugar syrup and vanilla for 24 hours to soften. Remove, drain and set aside.

2. To make the brown butter, put the butter in a small pan over a medium heat. Continually swirl the butter in the pan for 5–7 minutes. The milk fats and solids will separate, and this is what you want to brown – you don't want the butter to burn, as it will become bitter so keep a close eye on it and reduce the heat if needed. Transfer the browned butter to a bowl and allow to cool.

3. To make the base, blitz the biscuits to crumbs in a food processor or blender. Pour in the brown butter and stir to combine.

4. Evenly spread the biscuit mixture in a 20cm/8in pie dish and lightly press the base into the dish. Leave to set.

5. To make the filling, preheat the oven to 200C/180C Fan/Gas 6.

6. Place the lime juice and lime leaves in a small saucepan over a low heat. Cook until warmed through, remove from the heat and allow to infuse for at least an hour. Strain into a bowl.

7. Place the condensed milk and yoghurt in a large bowl and pour in the infused lime juice. Whisk in the eggs and add the lime zest.

8. Spread the lime filling evenly over the biscuit base in the pie dish.

9. Bake for 15 minutes. Leave to cool and set.

10. To make the topping, mix all of the ingredients together in a large bowl. Spoon over the top of the set filling.

11. Decorate the pie with the fruit decorations, cut into slices and serve immediately.