Key Lime Pie
Ingredients
For the base
- 250g digestive biscuits
- 100g butter, melted
For the filling
- 405g can Carnation Condensed Milk Light
- the finely grated zest and juice of
- 5 large limes
- 284ml carton double cream
To decorate
- 30g bitter chocolate (70% cocoa solids), melted
- 6-8 thin lime wedges and slivers of zest
You will also need
- 20cm loose-bottomed cake tin, greased
Method
- 1
To make the base, blitz the biscuits in a food processor until they are like fine crumbs, then combine with the melted butter.
- 2
Press the mixture into the base and 4cm up the sides of the tin. Chill the base while you make the filling.
- 3
Whisk together the filling ingredients until thick and creamy. Spoon over the biscuit base and chill for at least one hour.
- 4
Remove the pie from the tin and place on a serving plate. Drizzle the melted chocolate over the top and leave to set. Before serving, decorate with the lime wedges and the zest.
PER SERVING: 34.5 FAT (Excluding extras)
Key Lime Pie was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
New recipes
Streamline Apricot Jam And Stilton Canapes
- Serves:
- 30
- Ready in:
Quick Christmas Fruit Cake
- Serves:
- 24
- Ready in:
Individual Christmas Puddings
- Serves:
- 8
- Ready in:
sign up to our
follow us on twitter!
For the base
- 250g digestive biscuits
- 100g butter, melted
For the filling
- 405g can Carnation Condensed Milk Light
- the finely grated zest and juice of
- 5 large limes
- 284ml carton double cream
To decorate
- 30g bitter chocolate (70% cocoa solids), melted
- 6-8 thin lime wedges and slivers of zest
You will also need
- 20cm loose-bottomed cake tin, greased
- 1
To make the base, blitz the biscuits in a food processor until they are like fine crumbs, then combine with the melted butter.
- 2
Press the mixture into the base and 4cm up the sides of the tin. Chill the base while you make the filling.
- 3
Whisk together the filling ingredients until thick and creamy. Spoon over the biscuit base and chill for at least one hour.
- 4
Remove the pie from the tin and place on a serving plate. Drizzle the melted chocolate over the top and leave to set. Before serving, decorate with the lime wedges and the zest.
PER SERVING: 34.5 FAT (Excluding extras)
Key Lime Pie was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
