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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kat

  07 April 2012

  kat rated and commented on this recipe

  

  Easy to make and delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• katrina

  19 April 2012

  katrina rated and commented on this recipe

  

  far too sweet for me

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Catherine79

  05 May 2012

  Catherine79 rated and commented on this recipe

  

  Loved this recipe. Looked and tasted great.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Clara

  11 June 2012

  Clara rated and commented on this recipe

  

  Forgot to rate.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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 !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2063673/

Your binder

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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 12.0g, carbohydrate 87.0g, fat 27.0 g, saturated fat 15.0g, fibre 1.0g, sugar 63.0g, salt 1.1 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.