Lime and Cream Pie

This is a delicious alternative to a baked cheesecake.

LimePie_1

LimePie_2

I actually think that this pie is easier to make but still has the same lovely smooth texture of a cheesecake – without any cheese… That also makes it cheaper because you haven’t got to invest in multiple blocks of cream cheese.

OK, it does contain some lime which isn’t usually a bargain fruit, (especially out of season), but you only need one fresh lime as the majority of the juice can come from a bottle. And of course the beauty of citrus fruit is that you can substitute lemon or orange instead of lime if you prefer.

I adapted this recipe from one that I found in the March 2013 issue of Recipes+ magazine.

Ingredients – serves 10:

  • 250g/9 oz plain biscuits/cookies (like digestives or something similar)
  • 125g/4.5 oz unsalted butter, melted
  • 1 lime
  • approx 1/2 cup lime juice (from a bottle is fine)
  • 3 medium eggs
  • 395g/14 oz can sweetened condensed milk
  • 1 cup thickened (double/heavy) cream, plus extra to decorate

Method:

    • Spray a 23cm/9 inch spring-form pan with cooking spray or grease with a little butter.
    • Blitz the biscuits in a food processor to form fine crumbs. Transfer to a medium bowl and add the melted butter. Stir to combine.
    • Tip the buttered biscuit crumb into the prepared pan then spread it over the base and slightly up the sides to form the pie crust.  Chill in the fridge for 10 minutes.
    • Heat your oven to 170C/150C fan forced/340F.
    • Once the crumb base has chilled, bake it in the oven for 10 minutes or until just starting to turn golden.
    • Finely grate the lime zest into a small bowl, then squeeze out the juice into a jug. Make the amount of lime juice up to 1/2 cup using juice from a bottle (or fresh limes if you have them).
    • Whisk the eggs and half the lime zest in a large bowl until light and creamy.
    • Add the condensed milk and whisk until combined with the eggs.
    • Gradually pour in the lime juice and also the cream, whisking to combine with the condensed milk mixture.
    • Pour the lime filling into the pan over the crumb base.
    • Bake for 40-45 minutes or until the centre of the filling has just set.
    • Switch off the oven and open the door just a little. Leave the pie in the cooling oven for 30 minutes.
    • Take the pie out of the oven and leave to cool (in the pan) for 1 hour. Then cover with cling wrap and refrigerate for at least 2 hours, or overnight if you prefer.
    • When ready to serve, whip a little extra cream and then use it to decorate the top of the pie. You can either use a piping bag or just spoon dollops of cream over the pie.
    • Top with the remaining lime zest.
    • Serve and enjoy!

LimePie_3

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