Key lime pie recipe

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  • Serves 8
  • 15 mins to prepare and 25 mins to cook, 1 hr to cool
  • 525 calories / serving
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Preheat the oven to 180°C/160°C fan/350°F/gas 4. Crush the digestive biscuits and mix with the melted butter, then press into a 23cm /9 inch loose-based flan tin or springform cake tin. Bake in the oven for 8-10 minutes, then leave to cool while you make the filling.

In a large bowl, add the egg yolks, 2 pots of lemon yogurt, the tin of condensed milk, juice of 2 limes and zest of one. Whisk together until completely blended. Pour the mix onto the biscuit base, then bake in the oven for 15-18 minutes until set. Remove and chill in the fridge for at least one hour.

To make the topping, whip the cream along with the remaining pot of lemon yogurt until it forms firm peaks. Generously cover the pie and sprinkle with a little lime zest. 

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  • Ingredients

  • 140g digestive biscuits
  • 85g butter, melted
  • 5 medium egg yolks
  • 330g Activia Intensely Creamy Lemon (3 pots)
  • 397ml condensed milk (1 can)
  • 2 limes
  • 250ml whipping cream
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  • Calories
    525
    26%
  • Sugar
    34g
    38%
  • Fat
    35g
    50%
  • Saturates
    20g
    100%
  • Salt
    0.7g
    11%
of an adult's Reference Intake daily amount.
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