| Created by | Spinneys |
| Prep time | 30 minutes |
| Chilling Time | 3+ hours |
| Cook time | 40 minutes |
| Serves | 6-8 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 790 |
| Fat | 41.8g |
| Saturates | 24.4g |
| Protein | 12.9g |
| Carbs | 96.3g |
| Sugars | 71g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4, and the grill to a medium heat.
To make the pie crust, place the graham crackers in a food processor and blitz until fine crumbs form. Place the crumbs in a medium-sized bowl along with the sugar. Melt the salted butter and add to the same bowl. Stir to combine. Transfer the crust mixture into a greased 25cm pie dish and spread evenly on the base and up the sides. You can use the flat base of a glass to press the crust in firmly and evenly. Place the pie dish in the preheated oven for 10 minutes or until browned. Remove from the oven and set aside to cool.
Lower the oven temperature to 160°C, gas mark 3.
To make the lime filling, zest 4 limes then slice each in half. Place the limes on the grill and allow them to lightly char. In a large bowl, add the condensed milk, yoghurt, lime zest and juice from the charred limes. Mix well then pour the mixture into the crust and bake for approx. 15 minutes, or until almost set, the centre should wobble a bit.
Cool at room temperature for 30 minutes before refrigerating for 3 hours or overnight.
When ready to serve, prepare the topping. Place the cream in a medium-sized bowl and sieve in the icing sugar. Using an electric beater, whisk to soft peaks. Top the chilled pie with the cream. Finely grate over the lime zest.
Slice and serve.
