Use a food processor, blender, or Thermomix to finely crush the digestive biscuits (or graham crackers) until they resemble sand.

Transfer the crumbs to a mixing bowl. Add the melted butter and sugar (only if your biscuits aren’t sweet enough). Stir with a spatula until the mixture is well combined and resembles wet sand.

Lightly grease a 22–23 cm (9-inch) pie dish. Pour the crumb mixture in and press it evenly into the bottom and up the sides of the dish. Use the flat bottom of a small glass or mortar to pack it firmly and create a smooth, even base.

Preheat your oven to 180°C (350°F). Bake the crust for 10 minutes until slightly golden and set. Remove and let it cool completely while you prepare the filling.

In a large mixing bowl, combine the egg yolks, lime zest, crème fraîche, and sweetened condensed milk.

Use an electric mixer and beat the mixture on high speed for about 2 minutes until smooth and creamy.

Slowly pour in the key lime juice and mix again until fully incorporated. The filling will thicken slightly—this is perfect.

Pour the lime cream into the cooled crust and smooth the top with a spatula.

Return the pie to the oven and bake at 180°C (350°F) for 15 minutes. The center should be just set with a slight jiggle.

Let the pie cool at room temperature, then refrigerate for at least 3 hours (or overnight) until fully set and chilled.

In a clean, dry mixing bowl, add the egg whites and a pinch of salt. Whip using an electric mixer until soft peaks form.

Slowly sprinkle in the sugar, a spoonful at a time, while continuing to whip. Beat until stiff, glossy peaks form.

Spoon the meringue into a piping bag fitted with a star or round tip. Pipe decorative swirls or peaks over the top of the chilled pie.

Lightly toast the meringue using a kitchen torch until golden brown. Be careful not to burn it—just a light caramel color is perfect.

Sprinkle over some fresh key lime zest for a vibrant touch and serve immediately or chill until ready to enjoy.