St Clement’s pie

St Clement’s pie

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(13 ratings)

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

Easy

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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Ingredients

    For the crust

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

      Butter

      butt-err

      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
      Lemon

      Lemon

      le-mon

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

    • zest and juice 2 oranges
      Orange

      Orange

      or-ange

      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
      Orange

      Orange

      or-ange

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

    Method

    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, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    mamite's picture
    mamite
    9th Apr, 2012
    4.05
    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
    8th Apr, 2012
    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
    7th Apr, 2012
    5.05
    Easy to make and delicious.
    lynne53
    2nd Apr, 2012
    3.05
    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
    28th Mar, 2012
    3.05
    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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