Dessert

Key Lime Pie

Indulge in the tantalising tang of a Key Lime Pie, where zesty citrus meets creamy decadence in a guilt-free delight. Picture a crumbly, ginger-infused crust cradling a velvety smooth filling bursting with the vibrant essence of freshly squeezed key limes. Every forkful is a symphony of flavours..

Indulge in the tantalising tang of a Key Lime Pie, where zesty citrus meets creamy decadence in a guilt-free delight. Picture a crumbly, ginger-infused crust cradling a velvety smooth filling bursting with the vibrant essence of freshly squeezed key limes. Every forkful is a symphony of flavours.

Cooking time10 minutes
Preparation time1 hour
Servings10 portions

Very Low

INGREDIENTS
PREPARATION

Crumb

100 g Flora Plant B+tter Unsalted
300 g ginger nut biscuits

Lime Filling

230 g lime juice
230 g caster sugar
2 limes (zested)
75 g cornflour
150 ml soya milk
180 ml Flora Plant Cream Double 31% Fat
100 g Flora Plant B+tter Unsalted
(a few drops of natural green colour)

Topping

150 ml Flora Plant Cream Double 31% Fat
5 ml vanilla extract
30 g icing sugar

Crumb Method

Blitz biscuits and add melted Flora Plant B+tter Unsalted.
Press into a lined flan tin, making sure you press the crumb firmly up the sides of the tin.
Bake at 180 C for approx. 10mins. Allow to cool.

Filling Method

Combine all the ingredients except the cornflour and Flora Plant B+tter Unsalted.
Whisk the mix onto the cornflour and combine so there are no lumps.
Add to a pan and heat gently until beginning to thicken and simmer.
Remove from heat and whisk in the diced Flora Plant B+tter Unsalted.
Pour Lime filling into prepared ginger crumb lined tin.
Allow to cool for a few hours or over night.

Topping

Whisk together the Flora Plant Cream, Icing sugar and vanilla extract until till holds a peak.
Spoon onto the top of the chilled filling and smooth over.
Decorate with a little reserved lime zest and ginger crumb.