Key Lime Pie Veg CD DP 40mins plus cooling
1 x 22cm/9-inch cake Cold Vegetarian Dessert
Gingernut Biscuits, crushed
For the filling
1 tbsp Grated Lime
Zest (about 3 limes)
3 large Egg Yolks
1 x 400g/14 oz tin
Lime slices to
1. Preheat the
oven to 180C, 350F, Gas Mark 4 and lightly grease a 22cm/9-inch springform tin.
2. Melt the butter
in a large saucepan, add the crushed digestive biscuits and mix well. Press
firmly and evenly into the bottom of the greased tin and bake for 10 minutes.
Allow to cool.
3. Place the egg
yolks and lime zest in a large mixing bowl whisk together for 2-3 minutes, or
until the egg has thickened.
4. Add the
condensed milk and continue to whisk for a further 5 minutes.
5. Add the lime
juice, whisk to mix thoroughly, then pour onto the baked crust and bake
for 20 minutes, or until just set.
6. Allow to cool,
decorate with lime slices and chill until ready to serve.
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