Now that the weather is finally getting warmer there is nothing better than a refreshing fruity pie. Although I will admit it is more of a tart or cheesecake than traditional pie but delicious regardless of what you call it and so simple to make! No baking here so perfect if you’re in a rush. Just whack it in this fridge and you’re done.
I am obsessed with citrus in any form, for me the more tart a dish.. the better!! But if you’re not so keen on the strong citrus flavour you can alter this recipe to be more subtle.
To start off you need a cake tin that you can pop the bottom out. This is essential if you want to get your pie out in the end.
What do you need?
– 300ml double cream
– 400g condensed milk
– 5-6 limes
– 250g biscuits of your choice (I go with hob nobs)
– 100g butter
First you’re going to melt the butter down and mash up the biscuits to a very fine crumb. If you don’t have a food processor you can do this in put the biscuits in a large freezer bag and bash it with a rolling pin.
Once the butter is melted and the biscuits are crumbed, the two need to be combined and pressed tightly into the base of the cake tin. Pop this in the fridge for 10 minutes.
While that’s chilling you can start on the filling…
Combine the cream and condensed milk in a bowl. Add in the juice and vest of 5-6 limes. This is where you can change it to your taste buds. This will make it rather strong with the citrus but you can reduce the amount of juice to give a more subtle taste.
Pour the mixture into the tin and put back in the fridge to set for 2-3 hours.
This pie with serve 8-10 people. Garnish with some cream and zest and enjoy!!
This recipe is just as fun to make as it is to eat and it’s guaranteed to wow you’re dinner party guests.
The Organised Baker