Kiwi and lime pie

Nutrition Facts

Kiwi and lime pie

Amount Per Serving

Calories 571 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 12g75%

Trans Fat 1g

Cholesterol 131mg44%

Sodium 299mg13%

Potassium 531mg15%

Carbohydrates 84g28%

Fiber 3g13%

Sugar 61g68%

Protein 11g22%

Vitamin A 671IU13%

Vitamin C 52mg63%

Calcium 273mg27%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

A zest tart in the style of American key lime pie

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 571kcal

400 g biscuits, ginger nuts or digestives or a combination of the two
120 g unsalted butter melted
4 egg yolks
800 g tinned condensed milk
Zest and juice of 4 largeor six small limes
4 - 5 kiwis (we used Zespri SunGold for their golden colour and sweet taste) sliced

Heat the oven to 170⁰c.
To make the base, blitz the biscuits in a food processor to make a fine crumb. Mix in the melted butter with a wooden spoon and then tip the mixture into a loose bottomed, high sided 20cm tart tin or a cake tin. Press the mixture firmly into the bottom and up the sides of the tin with the back of the wooden spoon. Put in the fridge to chill.
In a large bowl, whisk together the egg yolks, condensed milk, lime zest and juice. Peel and slice two of the kiwis.
Pour half of the lime mixture into the tart case, levelling it off. Place a layer of SunGold slices on top. Finish with the rest of the mixture, working carefully to achieve a tidy finish. If you have too much mixture you can use it as you would lemon curd, on ice cream, with yoghurt or on toast.
Put the tin on a baking sheet and bake for 25 minutes, until the filling is set but still wobbly.
Cool, then chill for 2hours or overnight. Decorate with the remaining slices of kiwi.