Lime pie

Ingredients

85 g (3 oz) butter
225 g (8 oz) gingernut biscuits, crushed
1 x 405 g can Carnation Condensed Milk Light
Finely grated zest and juice of 5 limes
1 x 284 ml carton double cream

To decorate:
85 g (3 oz) dark chocolate (70 per cent cocoa)
Lime slices or wedges

Melt butter and stir in biscuit crumbs. Press into base and sides of a 23 cm (9 in) loose-bottomed cake tin. Chill.

Whisk remaining ingredients until thick and creamy. Spoon over base and chill for at least 1 hour. Remove pie from tin and place on a serving plate. Melt chocolate and drizzle over pie. Leave to set then decorate with lime.

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