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
Nutrition per serving
- kcal 477
- fat 38g
- saturates 20g
- carbs 26g
- sugars 22g
- fibre 5g
- protein 7g
- salt 0.4g
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
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.
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.
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.