St Clement’s pie

St Clement’s pie

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(13 ratings)

Prep: 1 hr Cook: 35 mins Plus cooling and chilling


Cuts into 8-10 slices
A very British version of Key lime pie - an indulgent, creamy tart with tangy oranges and lemons

Nutrition and extra info

Nutrition: per serving

  • kcal647
  • fat27g
  • saturates15g
  • carbs87g
  • sugars63g
  • fibre1g
  • protein12g
  • salt1.1g
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    For the crust

    • 250g light digestive biscuit
    • 100g cornflake
    • 85g butter, melted



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 140g caster sugar

    For the filling

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



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • zest and juice 2 oranges



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    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



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…


    1. Heat oven to 180C/160C fan/gas 4. Sit a fluted 20cm round loose-bottomed tin (about 5cm deep, or a slightly shallower 22cm tin) on a baking sheet. Break the biscuits into a big bowl, or double-bag them in food bags, and bash to big crumbs with the end of a rolling pin or small saucepan. Add the cornflakes and bash a bit more to crumbs. Mix with the melted butter and sugar and press into the base and sides of the tin. Bake for 15 mins, then remove and reduce oven temperature to 160C/140C fan/gas 3.

    2. Whisk egg and yolks in a big bowl until pale and frothy. Whisk in the condensed milk, followed by the zests and juices. Pour in the tin and bake for 20 mins. Cool in the tin, then chill for at least 5 hrs, or overnight.

    3. Whip the cream, yogurt and icing sugar together. Dollop on the pie and scatter with zest to serve.

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    Comments (15)

    emilycleaver's picture

    I wish I had read the comments before starting this recipe - leave out the cornflakes!

    As has been said by others, the base mixture is a disaster as written here. There's far too much of it (it completely filled my tin with enough left over to line another tin) and there was clearly not enough butter to bind it together. I persevered, but when it came out of the oven it was obviously too crumbly and dry to ever come out of the tin without disintegrating. I started over again, remaking it without the cornflakes, reducing the amount of sugar to about 70g and increasing the butter a little until the mixture felt moist enough.

    patti01's picture

    Have not tasted this pie yet as it's still in the oven after modification.
    Having baked the biscuit base and mixed the filling it was obvious that there was far too much biscuit leaving no room for the topping.
    I wish I had read the reviews first and then I wouldn't have wasted 125g of biscuits.
    Perhaps the recipe should be changed?

    amywalsh1985's picture

    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.

    veacoker's picture

    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.

    derekplayer's picture

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

    clarablackman's picture

    Forgot to rate.

    clarablackman's picture

    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.

    cath79's picture

    Loved this recipe. Looked and tasted great.

    thecookers's picture

    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.

    katvic's picture

    far too sweet for me

    mamite's picture

    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.

    weezef's picture

    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.

    katjoesbury's picture

    Easy to make and delicious.

    lynne53's picture

    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!

    lesleyharrison's picture

    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.

    Questions (2)

    steph_foster's picture

    I finished this yesterday and have a question...PLEASE HELP ME!
    When baking the filling, I did the 20 minutes as said. Luckily I had an experienced cook helping me because after that 20 mins it was still really runny, and to make it cooked in the center we had to cook it for 45 MINUTES! I haven't read that anyone else has this problem how can that be?!?!

    goodfoodteam's picture

    Hi steph_foster, thanks for getting in touch. The filling only needs a short cooking time as the acid in the citrus fruits will help to set the condensed milk in the filling, like a posset, once chilled. 

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