Key lime pie

This creamy, dairy-free dessert is naturally sweetened and uses entirely raw ingredients, with a date, walnut and coconut crust and a creamy avocado and cashew nut filling

Prep:25 mins
plus 3 hrs chilling

Serves 12
Easy

Nutrition per serving

kcal 477
fat 38g
saturates 20g
carbs 26g
sugars 22g
fibre 5g
protein 7g
salt 0.4g

Ingredients

300g Hob Nobs
150g butter, melted
1 x 397g tin condensed milk (we used Nestlé)
3 medium egg yolks
finely grated zest and juice of 4 limes
300ml double cream
1 tbsp icing sugar
extra lime zest, to decorate

Tip

Cocoa or cacao powder?

Cocoa and cacao powder are different products that come from the same tree. Cacao is raw, unprocessed, and a source of antioxidants and magnesium.

Method

Heat the oven to 160C/fan 140C/gas 3. Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes. Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like.
When you are ready to serve, carefully remove the pie from the tin and put on a serving plate. To decorate, softly whip together the cream and icing sugar. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.