This No-Bake Zingy Lime Crumb Pie is going to be my go to dessert this summer. A zingy lime cream encased in a sweet biscuit crumb - much like a no bake cheesecake...but better! It's seriously yummy and will happily sit in the fridge for a couple of days so there's no need to scoff it all at once if you don't want to 😜. It's quite rich too so the recipe made in a 20cm springform tin will easily feed 8 - 10 people, the perfect size for a family gathering or summer BBQ.
TOP TIPS FOR MAKING NO-BAKE ZINGY LIME CRUMB PIE
- Try using ginger nut biscuits instead of digestives for a more grown up taste.
- For a 'fancier' dessert, pipe some whipped double cream around the edge of the pie and decorate with slices of lime.
- I whip the condensed milk, lime juice and double cream with a hand held electric whisk but you can do it by hand if you want to - it will give you a good arm workout!
- You can make the Zingy Lime Crumb Pie up to 3 days before you need it so it's a great make ahead dessert.
OTHER NO-BAKE DESSERT RECIPES YOU MIGHT LIKE
- Blackcurrant Cheesecake Trifles from Lavender and Lovage
- Caramel Amaretti Cheesecake Cups from Jam and Clotted Cream
- Chocolate Honeycomb Salted Caramel Cheesecake from Jam and Clotted Cream
- Strawberry Honeycomb Cheesecake Sundae from Jam and Clotted Cream
- No Bake Easy Cookie Dough Cheesecake from Kerry Cooks
NO-BAKE ZINGY LIME CRUMB PIE
No-Bake Zingy Lime Crumb Pie
A no-bake zingy lime crumb pie recipe - the perfect summer dessert!
Ingredients
- Juice of 4 Limes (+ zest of 1)
- 397g tin Condensed Milk
- 300ml Double Cream
- For the base
- 150g Digestive Biscuits, crushed
- 65g Butter, melted
- 25g Demerara Sugar
Instructions
Step 1: Line the base of a 20cm springform tin with baking paper.Step 2: In a bowl place the lime juice, condensed milk and double cream and use a hand held electric whisk to combine until thick and creamy, set aside.Step 3: In another bowl mix together the crushed digestives, butter and sugar then press into the base and about 2cm up the side of the tin.Step 4: Spoon over the lime cream and decorate with the lime zest. Chill for at least 2 hours before serving.
Details
Yield: 8 servings
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This is right up my street. I love anything with lime!
ReplyDeleteI always make my key lime pies with a gingersnap crust. I love the extra zing you get from the gingery biccies!
Katie xoxo
I love ginger biscuits too...but the kids prefer digestives
DeleteThis looks gorgeous Beth. I adore key lime pie and my own chocolate lime cheesecake, so I know I'd find this sitting in the fridge very hard to resist!
ReplyDeleteomg I'm totally feeling the citrusy 'zing' ~ this looks amazing!
ReplyDeleteLove this - have pinned for later :)
ReplyDelete