Wednesday, March 14, 2012

Allergy free key lime pie recipe

I'm so happy! I have a long history of making cheesecake messes at the bottom of the oven.
Same with slices. Yet here is not only a perfectly edible but hard to resist key lime pie. 
Now, how long can I wait before sneaking a slice...

  • 200g Orgran biscuits of your choice
  • 1 tbs caster sugar
  • 100g Nuttlex, melted
  • 4 tsp Orgran No Eggs, whisked with 120mls water until thick
  • 395gms condensed goat’s milk (you may need to make this)
  • 2/3 cup half and half goat’s milk and plain soft goat’s cheese, beaten
  • Finely grated rind and juice of 4 limes
  • 3 tsp powdered gelatine

  • Preheat oven to 170°C.
  • Line base of a 20cm spring-form tin with baking paper.
  • In a bowl, crush and beat biscuits until fine crumbs (or process).
  • Add sugar and Nuttlex and beat until evenly combined.
  • Press mixture firmly into the base and 3cm up sides of tin.
  • Refrigerate.
  • If needed, prepare condensed goat's milk (see previous recipe).
  • In a large bowl, beat goat’s milk and soft goat’s cheese together to form the half and half.
  • In a small bowl whisk together the Orgran No Egg and water until thick.
  • Whisk together Orgran No Egg mixture, condensed goat’s milk, half and half, gelatine, lime rind and lime juice until smooth.
  • Pour into biscuit crust.
  • Place on tray and bake for 40-45 mins or until set.
  • Cool.

1 comment:

  1. Kate: Awww keeeeeyyyyyyy liiiimmme piiiiiieeeeee!! Hell yeah.