Key Lime Pie Recipe: Cook Vegetarian Magazine

Key Lime Pie

Ready in:
 60 mins +

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 Recipe: Cook Vegetarian Magazine

Key Lime Pie was taken from COOK VEGETARIAN

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