I had two dinner parties this weekend. There was a moment, naturally, where I thought I was completely insane, but I must admit one of them we all agreed that Thai takeaway was the call of the day. I thought the very least I could do was whip up a little dessert.
Now, I do love me some dessert. I make my own ice-cream when the flavour begs to be created (I do like some wacky ones – liquorice ice-cream anyone? It was awesome!), and I’m also fond of a creme caramel and I dream of whipping up a soufflé, but just at this stage of my pregnancy, I wanted something EASY. Easy peasy, in fact. I called my Mama, my ‘Go-To Gal’, and posed the question. Delicious, fail safe, fast and simple….with not a second’s hesitation she replied ‘Lime Pie. 5 ingredients, 5 minutes. Any idiot can do it’.
Not sure what she meant by that, by I chose to let it slide in my haste for her to get off the phone and text me the necessary ingredients.
Everyone who’s lips this little, no cook, beauty touched this weekend asked if I would be blogging about it, so I figure it’s only fair to share. This is not low fat, no Siree Bob. Not one for the calorifically shy, but it certainly promised everything my Mum said it would. This idiot had no problem at all and done in time to put my feet up and have a cup of tea!
5 minutes, gang. No word of a lie….your time starts now.
Yield : Enough tarty goodness for 8 piggy sized serves (i.e. big enough for me to stretch to both nights – WIN!)
You will need :
- 1 cup thickened cream
- 1 tablespoon lime zest
- 1/2 cup lime juice
- 1 can condensed milk (oink)
- 150g gingernut biscuits (wizzed in the processor to a fine crumb)
- 85g melted butter
Stir your butter in with your ginger nut crumb and mix well. Press firmly into a pie dish, or tart dish. I used a ‘pop base’ quiche tin. You could use springform too.
In a bowl, beat condensed milk and lime juice until well combined. Add cream and stir through lime zest. Give it a beat for a minute, but it will not thicken at this stage. Somehow the lime thickens it in the fridge. Pour into prepared base and pop it in the fridge until you’re ready to serve. I popped a little extra zest and a lime round on it to pretty it up, but that’s up to you.
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