No bake, sugar free key lime pie

Happy Saturday! It’s officially spring, the sun has been shining more and I was actually able to leave the house without a coat! Also, the clocks are finally moving forwards tonight so more hours of daylight are coming. This is definitely my favourite time of the year and I am so ready to start making more spring/summer food.

Anyway, to celebrate all of that excitement I decided to make a very easy no bake key lime pie which is only sweetened by honey, takes very little time to make and it’s delicious.

This is how I made it

Made with just a few ingredients, this is a perfect pie for a last minute dessert. All you need is: limes, digestive biscuits, butter, honey, double cream and vanilla.

  1. Melt the butter and set aside. In a food processor, crumb the digestive biscuits, then add the melted butter and the honey and mix well. Spread them over an oven tray and cook in the oven at 170 degrees celsius for 8 minutes. Once ready take it out of the oven and set aside.

2. In the meantime, put the heavy cream and the honey in a big pot and bring to a boil, once boiling, leave it to do so for around 5 minutes. The liquid will increase in volume while boiling, so make sure you use a big pot.

3. Once it has boiled, set aside and add the vanilla, lime juice and lime zest, mix well and leave it to slightly cool down for around 10 minutes.

4. Add the double cream to the biscuit base and let it cool down until is set.

5. Before serving, add some whipped double cream and some extra lime zest.

No bake, sugar free key lime pie

Ingredients:

  • 300 gr of digestive biscuits
  • 100 gr of butter
  • 2 tbsp of honey + 80ml of honey
  • 700ml of heavy cream
  • 1 tsp of vanilla extract
  • The zest of 2 limes + the juice of those 2 limes

Process:

  1. Melt the butter and set aside. In a food processor, crumb the digestive biscuits, then add the melted butter and the 2 tbsp of honey and mix well. Spread them over an oven tray and cook in the oven at 170 degrees celsius for 8 minutes. Once ready take it out of the oven and set aside.
  2. In the meantime, put 600ml of heavy cream and the 80 ml of honey in a large pot and bring to a boil, once boiling, leave it to do so for 5 minutes. The liquid will increase in volume while boiling, so make sure you use a big pot.
  3. Once it has boiled, set aside and add the vanilla, lime juice and the lime zest, mix well and leave it to slightly cool down for 10 minutes.
  4. Add the double cream mix to the biscuit base and let it cool down until set.
  5. Before serving, make some whipped cream with the remaining 100ml and top the cake with it. You can use more if you want to top the whole thing. I also added some lime zest and lime wedges for extra decor (that lime is not part of the 2 limes).

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