Key lime pie with blueberries

Key lime pie with blueberries

This family favourite key lime pie recipe is topped with blueberries for added colour and more fresh, summery flavour

By , 21 September 2015

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Key lime pie with blueberries
  • 2 Hours
  • Serves: 10
  • Price: 48p per serving
Nutritional Info
Each 105g serving contains
  • Energy

    1666KJ

    398KCAL

    20%
  • Fat

    33.6g

    high

    48%
  • Saturates

    21g

    high

    105%
  • Sugars

    9.8g

    med

    11%
  • Salt

    0.32g

    low

    5%
of your reference intake.
Typical energy values per 100g: 1587kJ/379kcal.
Ingredients
  • 200g Asda Rich Highland Shorties
  • 100g Anchor - unsalted butter
  • 3 egg yolks
  • 200g Asda 50% Less Fat Light Soft Cheese
  • 50g caster sugar
  • 3 limes, zest and juice of
  • 150ml Asda Double Cream, lightly whipped
  • To decorate:
  • 150ml Asda Double Cream, lightly whipped
  • 75g Asda Fresh Blueberries
  • Lime zest slivers
Method
  • Pre-heat oven to 160C/140C Fan/Gas 3.

  • Whizz the biscuits in a food processor until they resemble breadcrumbs. Melt the butter in a bowl and then add the biscuit crumbs. Stir well.

  • Press the biscuit mixture into a 20cm (8-inch) greased pie or flan dish and even out with the back of a spoon.

  • Place in the oven for 10 minutes, remove and allow to cool. Reduce the oven heat to 150C/130C Fan/Gas 2.

  • Place the egg yolks, lime juice, zest of 2 ½ limes, soft cheese and the sugar into a medium bowl. Whisk until all the ingredients are blended. Add the lightly whipped double cream and add to the other ingredients; whisk again to blend.

  • Pour into the biscuit-lined flan dish and return to the oven for 35 - 40 minutes, until firm but with slight movement in the centre. Leave to cool for at least an hour. The taste improves if left longer.

  • When ready to serve, top with the whipped cream and blueberries and decorate with the lime zest slivers.