This tropical twist on the classic Key Lime Pie is a perfect Springtime pudding! It’s also extremely quick and easy to rustle up and is our go-to emergency sweet treat when we’ve forgotten to prepare something for an event.
Kiwi Lime Pie
A zesty pudding that'll impress your guests without causing too much stress!
Ingredients
- 200 g gluten-free ginger nut biscuits
- 75 g unsalted butter melted
- 200 ml double cream
- 200 ml condensed milk
- grated zest and juice of 4 unwaxed limes
- 5 mint leaves finely shredded
- 2 Waitrose 1 Perfectly Ripe Kiwis
Instructions
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Preheat the oven to 180°C/Gas Mark 4. Line the base of a 23cm (9in) loose-bottomed tart case with a circle of parchment. Whizz the biscuits in a food processor until crushed. Add the melted butter and whizz again. Tip into the tart case and press in the base and up the sides with the back of a spoon. Bake for 10 minutes, then set aside to cool.
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Put the double cream, condensed milk and lime zest and juice into a mixing bowl and whisk together lightly with a balloon whisk. Stir through the mint, then pour into the tart case. Chill for at least 1 hour.
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Top and tail the kiwi fruit, then use a vegetable peeler to remove the skin. Slice the kiwis, then tumble over the tart.
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TIP: Use any leftover condensed milk for iced coffee or save it for another recipe – it freezes well.