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Key Lime Pie

Serves: 8 Ready in: 60 mins +

Key Lime Pie Recipe: Cook Vegetarian Magazine

Ingredients:

[hd]For the base[/hd]
250g digestive biscuits
100g butter, melted

[hd]For the filling[/hd]
405g can Carnation Condensed Milk Light
the finely grated zest and juice of
5 large limes
284ml carton double cream

[hd]To decorate[/hd]
30g bitter chocolate (70% cocoa solids), melted
6-8 thin lime wedges and slivers of zest

[hd]You will also need[/hd]
20cm loose-bottomed cake tin, greased

method:

  • To make the base, blitz the biscuits in a food processor until they are like fine crumbs, then combine with the melted butter.
  • Press the mixture into the base and 4cm up the sides of the tin. Chill the base while you make the filling.
  • Whisk together the filling ingredients until thick and creamy. Spoon over the biscuit base and chill for at least one hour.
  • 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.
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