Creamy Lime Pie

This is an easy gluten-free creamy lime pie recipe using condensed milk, double cream, limes and finished off with grated lime zest or finely sliced lime peel.


You can whip up this dessert in no time. I like to make it the night before and leave it in the fridge, but have been known to make it just a few hours before eating - it is still delicious, just slightly less set.

Gluten-Free Creamy Lime Pie

Delicious, creamy lime pie

Ingredients

For the base:

  • 225g gluten-free digestive biscuits
  • 75g margarine/butter

For the filling:

  • juice and finely grated zest of 4 unwaxed limes
  • 300ml/½pt double cream
  • 1 tin/400g sweetened condensed milk
  • a little extra lime zest/peel for decoration if required

Method

  • For the base, melt the margarine/butter in a pan over a low heat.
  • Put the biscuits in a plastic bag, seal the end and crush with a rolling pin into fine crumbs or just whizz up in a food processor.
  • Stir the biscuits into the melted butter.
  • Press the mixture firmly into the base and sides of a loose-bottomed flan tin (c. 23cm) using the back of a spoon.
  • Chill in the fridge for at least 30 minutes until firm.
  • For the filing, finely grate the skin of limes. Then squeeze the juice.
  • Whisk grated lime zest, juice, cream and condensed milk in a food processor until stiff (ish!). Pour/spoon into the crumb base. Chill for at least 2-3 hours (I chill overnight usually).
  • Before serving fluff up the filing with a fork and sprinkle with grated lime zest or finely sliced lime peel (optional).
  • If you like chocolate you can make a chocolate and lime pie by using chocolate chip cookies in the base, or adding grated chocolate to the biscuit mix. Then top with grated chocolate to decorate.
  • Try my Blueberry and Lemon Pie which uses the same idea but with blueberries and lemons!
  • I usually grease the loose-bottomed flan tin before filing as I find the crumb base will come out more easily then.
  • If you're ok eating oats then Nairns stem ginger oat biscuits work really well with this instead of digestive biscuits. You can also add a little very finely chopped candied stem ginger to the cream mixture.
  • You can candy the lime peel for the final decoration on top of the pie if you like. Simply make a strong sugar syrup and add the thinly sliced lime peel to the simmering mixture for 10 minutes. Remove from the syrup (be careful, the lime peel and the syrup will be very very hot) and place on a wire rack. Sprinkle with caster sugar and allow to cool.