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Key lime pie

This creamy, dairy-free dessert is naturally sweetened and uses entirely raw ingredients, with a date, walnut and coconut crust and a creamy avocado and cashew nut filling

  • Prep: 25 mins
    plus 3 hrs chilling
  • Serves 12
  • Easy
  • Serves 12
  • Easy
  • Calories 477
  • Carbohydrates 26
  • Saturated Fat 20
  • Sugar 22
  • Protein 7
  • Fat 38
  • Fibre 5
  • Salt 0.4

Nutrition per serving

  • Calories 477
  • Carbohydrates 26
  • Saturated Fat 20
  • Sugar 22
  • Protein 7
  • Fat 38
  • Fibre 5
  • Salt 0.4

Ingredients

  • 300g Hob Nobs
  • 150g butter, melted
  • 1 x 397g tin condensed milk (we used Nestlé)
  • 3 medium egg yolks
  • finely grated zest and juice of 4 limes
  • 300ml double cream
  • 1 tbsp icing sugar
  • extra lime zest, to decorate

Tip

Cocoa or cacao powder?
Cocoa and cacao powder are different products that come from the same tree. Cacao is raw, unprocessed, and a source of antioxidants and magnesium.

Method

  1. Heat the oven to 160C/fan 140C/gas 3. Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.

  2. Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes. Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like.

  3. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate. To decorate, softly whip together the cream and icing sugar. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

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