Ingredients 

300 g oat biscuits

150 g butter, melted

2 tablespoons brown sugar

1 can sweetened condensed milk

4 egg yolks

4 pieces of lime

3-4 tsp. sea ​​buckthorn powder

3 dl whipping cream

0.5 vanilla bean, the seeds

Instructions

Line a 20-22 cm baking tin with baking paper on the bottom and on the sides.

Crush all the biscuits into crumbs and mix in the butter and sugar. Then, press the biscuit base evenly into the mould and cover the base by 4 cm up the sides. Bake the base in the middle of the oven at 160 degrees for 10 minutes.

Squeeze out the lime juice so that you are left with approx. 1.5 dl of lime juice. It may be a good idea to wash them first, as some of the peel will be grated and used in cream. 

 Whisk the egg yolks in a bowl, then add the condensed milk and whisk well. Finally, whisk in sea buckthorn powder, lime zest and juice and then pour the filling into the biscuit base.

Return the pie to the oven and bake for a further 15 minutes. Cool the pie and leave it in the fridge for at least 2-3 hours before serving.