St Clement’s pie

Latest comments and suggestions

• lesley

  28 March 2012

  lesley rated and commented on this recipe

  

  when I made it this weekend, I had problems with the base - there is too much sugar, which didn't all want to dissolve in the butter, there wasn't enough butter to sufficiently moisten all the digestives and cornflakes and it made way too much base even for my 23cm pie dish. Next time I will leave out the sugar and the cornflakes (which aren't as nice when they get soggy). I could only get sweetened condensed milk too, so I left out the sugar in the topping. The middle layer was nice and tangy though and my kid loved it and couldn't get enough of it.

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• Lynne

  02 April 2012

  Lynne rated and commented on this recipe

  

  I agree with Lesley above, there was way too much base for my 23cm tin! The base was very crumbly, so when I make for my in-laws on Easter Sunday I'm going to omit the cornflakes - which no-one particularly liked - and sugar. Lovely filling and topping however!

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• kat

  07 April 2012

  kat rated and commented on this recipe

  

  Easy to make and delicious.

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• Louise

  08 April 2012

  Louise commented on this recipe

  I made this for Easter Sunday but as with Lesley above, there was far to much base and I found the cornflakes went soggy. Overall the filling was very tasty but the base was disappointing - I would do a different base with it...possibly I'd use ginger biscuits instead.

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• Ma Mite

  09 April 2012

  Ma Mite rated and commented on this recipe

  

  Yes, I agree with the others over quantity of base ingredients. I made 20 & 23 cm pies! The filling was delicious and went down very well on Easter Sunday, along with the Rhubarb Crumble from same edition of the magazine.

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• katrina

  19 April 2012

  katrina rated and commented on this recipe

  

  far too sweet for me

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• Cookie Crumbles

  29 April 2012

  Cookie Crumbles rated and commented on this recipe

  

  So easy to make, one word - Delicious! Don't worry if your base is larger than the recipe, mine was and there was plenty of base mixture you don't need to try and make more.

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• Catherine79

  05 May 2012

  Catherine79 rated and commented on this recipe

  

  Loved this recipe. Looked and tasted great.

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• Clara

  11 June 2012

  Clara commented on this recipe

  I liked the cornflake base but it does go soggy if you aren't going to eat all of the dessert in one sitting. The sugar in the base was odd and I think I will leave out next time. A nice if not calorific treat.

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• Clara

  11 June 2012

  Clara rated and commented on this recipe

  

  Forgot to rate.

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• Derek Player

  22 November 2012

  Derek Player rated and commented on this recipe

  

  I cheated and bought a base ready done - but the filling and topping was tasty !

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• ValerieCoker

  24 January 2013

  ValerieCoker commented on this recipe

  Not tried this yet but agree that I would use gingernuts for the base. With the extra egg yolks it would be a good dessert to make at the same time as a meringue based receipe.

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• amywalsh1985

  21 March 2013

  amywalsh1985 rated and commented on this recipe

  

  Absolutely lovely, and quite easy too. After reading comments I didn't use the cornflakes and I only put a small bit of sugar in to the base. I didn't find that I really had too much base though which is weird (as everyone else seems to say that), maybe just a bit spare. I would definitley make this again.

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Ingredients

FOR THE CRUST

• 250g light digestive biscuits
• 100g cornflakes
• 85g butter , melted
• 140g caster sugar

FOR THE FILLING

• 1 large egg , plus 4 large egg yolks
• 397g can light condensed milk
• zest and juice 3 lemons
• zest and juice 2 oranges

FOR THE TOPPING

• 150ml pot extra-thick double cream
• 100g 0% fat Greek yogurt
• 4 tbsp icing sugar
• more lemon and orange zest, to decorate

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Difficulty and servings

CUTS INTO 8-10 slices

Preparation and cooking times

Prep 1 hr

Cook 35 mins

Ingredients

FOR THE CRUST

• 250g light digestive biscuits
• 100g cornflakes
• 85g butter , melted
• 140g caster sugar

FOR THE FILLING

• 1 large egg , plus 4 large egg yolks
• 397g can light condensed milk
• zest and juice 3 lemons
• zest and juice 2 oranges

FOR THE TOPPING

• 150ml pot extra-thick double cream
• 100g 0% fat Greek yogurt
• 4 tbsp icing sugar
• more lemon and orange zest, to decorate

PER SERVING

647 kcalories, protein 12g, carbohydrate 87g, fat 27 g, saturated fat 15g, fibre 1g, sugar 63g, salt 1.1 g

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