250g packet digestive biscuits, crumbled
10g unsalted butter, melted
290g bag white chocolate melts, melted
300ml thickened cream, whipped into soft peaks
Shredded lime zest, to serve
Finely grated zest of 2 limes
1 Tbsp cornflour
2 free-range eggs
1 free-range egg yolk
395g can sweetened condensed milk
1/2 cup fresh lime juice (you’ll need 4-5 limes)
Preheat oven to 160°C fan-forced (180°C conventional). Lightly grease a 12-hole 1/3-cup-capacity muffin tin and line with 2 overlapping 1cm wide strips of baking paper (to help remove pies from tin).
Combine biscuit crumbs and butter in a bowl. Divide mixture into muffin tins and press firmly against base and side of each hole. Bake for 10-15 minutes or until lightly browned. If biscuit puffs away from tin while baking, simply use back of a spoon to carefully press crust back into place.
Meanwhile, for lime custard, whisk zest, cornflour, eggs and yolk until smooth, then whisk in condensed milk until smooth. Gradually whisk in lime juice until smooth (mixture will thicken slightly after you add juice).
Reduce oven to 150°C fan-forced (170°C conventional).
Divide lime mixture between cases and bake for 10-15 minutes or until custard is set at edges, but still a little wobbly in centre of each pie. Cool for 45 minutes, then transfer to fridge and chill for 1-2 hours until set.
Meanwhile, line a tray with baking paper. Use a teaspoon to dollop small amounts of white chocolate on tray, then use back of a spoon to spread it slightly, creating a feathery effect. Chill until set.
Remove pies from muffin pan, using paper to lift. Transfer cream into a piping bag fitted with a fluted nozzle. Pipe cream onto pie tops and arrange chocolate, feathery-side up, in cream to form goose-like wings. Decorate with shredded lime zest.