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Key lime & elderflower pie

key-lime-pie-web.jpg

Refreshing and zingy, a wonderful summery treat to have all year round!

Serves 8

Prep 25 mins

Cook 30 mins

ChilL 3 hours (minimum)

Ingredients

  • 210g Hobnob biscuits, halved
  • 75g butter, melted
  • 3 large Love Local egg yolks
  • 397g can condensed milk
  • 4 limes, finely grated zest and juice
  • 3 tbsp Belvoir Elderflower Cordial
  • 150ml double cream
  • 100ml Co-op Greek Style Yogurt
  • Extra lime slices and zest, to decorate

      Method

      1. Preheat oven to 160°C/fan 140°C/ Gas 3. Put the biscuits in a food processor and blend until they look like breadcrumbs. Add the melted butter and pulse until mixed.
      2. Tip into the base of a 20-23cm fluted flan tin and, using the back of a metal spoon, press evenly up the sides and across the base. Bake for 10 mins, before transferring to a wire rack to cool.
      3. Put the egg yolks in a large bowl and beat with an electric whisk until pale and fluffy. Add the condensed milk and whisk for 2 mins or until smooth and fluffy. Whisk in the lime zest and juice and 2 tbsp elderflower cordial. Whisk for 2-3 mins or until fluffy.
      4. Pour into the biscuit base and bake for 20 mins or until set to the touch. Leave to cool, then chill for at least 3 hours.
      5. Remove from the tin and stand on a serving plate. Whip the cream, yogurt and remaining cordial together, until soft peaks form, then spoon over the pie.
      6. Decorate with lime slices and zest just before serving.

      TIP: You can make the base in advance – it gets better the longer it is chilled. Keeps for up to 2 days – just add the topping before you serve!


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