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Key Lime Pie
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10 serving
Prep time:
Cook time:
Serves: 10
This version of the classic American dessert, key lime pie, combines zingy limes and a crumbly biscuit base. Ready in just one hour, it’s a creamy, sharp, sweet and delicious no-cook treat, but be warned, you may struggle to stick to one slice. Served with a dollop of creme fraiche and a sprinkle of lime zest. And, if life gives you lemons (instead of limes) this recipe works for them too – just swap the 5 limes for 4 lemons. Looking for more baking recipes? Look no further.
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Ingredients
- 250g digestive biscuits, crushed
- 100g butter, melted
- 1 jar Joe + Seph’s Madagascan Vanilla Caramel Sauce
- 300ml double cream
- 5 large limes, zested and juiced, keep some zest to decorate
- 85g half fat creme fraiche
Method
Step 1
Mix the crushed biscuits with the melted butter in a bowl. Press the crumbs into the base and up the sides of a 23 cm fluted tin, with a minimum height of 3.5cm. Chill for 10 mins.
Step 2
Whisk together the caramel sauce and cream, then add the lime juice and zest. Pour over the biscuit base and chill for at least 1-2 hrs.
Step 3
Remove the pie from the tin and place on a serving plate. Cut into slices and serve with the creme fraiche and lime zest.
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