St Clements Pie
Serves: 6 - 8
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients
For the base
75g butter
200g digestive biscuits
For the filling
2 eggs
400ml can of condensed milk
Zest and juice of 2 oranges
Zest and juice of 1 lemon
To finish
200ml half fat crème fraîche
411g can of orange segments in juice, drained, or canned mandarin oranges
Method
- Preheat oven to fan 160°C, conventional 180°C, gas 4.
- Melt the butter in a pan. Place the biscuits in a polythene bag and crush with a rolling pin and add to the melted butter. Press the mixture into a 23cm flan or pie dish and chill whilst you prepare the filling.
- In a bowl beat together the eggs, add condensed milk and zest and juice of the oranges and lemon.
- Pour onto the biscuit base and then bake for 20 minutes or until the filling is firm.
- When cool spread top with crème fraîche and decorate with orange segments.
Hints and Tips
Try replacing the zest and juice of the oranges with lime to create a Key Lime Pie.
For another alternative replace digestive biscuits with ginger nuts.
Nutrition Information (per serving)
Calories: 434
Protein: 9.0g
Carbs: 50.0g
Sugars: 36.0g
Fat: 23.0g
Sat Fat: 13.0g
Fibre: 1.0g
Sodium: 308.0mg
Tagged in Recipes