Key lime pie
|200 g||low suger digestive biscuits|
|75 g||melted butter|
|400 g||unsweetened condensed milk|
|50 g||SteviaSweet Crystal|
|75 g||lime juice|
|zest of 2 limes|
|100 ml cream|
Preheat the oven to 175 °C.
Line the base of a spring form cake tin (Ø 24 cm) with baking paper. Melt the butter. While it is melting, crumble the biscuits in a mixer. Add to the melted butter and mix well. Spread the biscuit mix over the base of the tin and a little way up the sides and press down lightly. Bake at 175 °C for about 8 minutes.
Beat the egg yolks lightly in a bowl. Add the condensed milk, lime zest, SteviaSweet Crystal and lime juice and mix until smooth. Spread the topping over the baked base and bake on the lowest shelf of the oven for another 15-20 minutes.
Remove from the oven. The pie should not be completely solid in the centre. Refrigerate for around 3 hours or overnight.
Before serving, decorate the pie with whipped cream, lime zest and lime wedges.
Nutritional information per portion
|4||Protein in g|
|10||Carbohydrates in g|
|12||Fat in g|