Tangy Lime Pie

Tangy Lime Pie
20 Mins
Prep time
5 Mins
Cooking time
Serves 8

What you need

  • 1 cup sweet biscuit crumbs
  • 80g butter, melted
  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 1/4 cup caster sugar
  • 395g can condensed milk
  • 1/2 cup thickened cream
  • 2 1/2 teaspoons gelatine dissolved in 1/4 cup boiling water
  • Finely grated rind and juice of 4 limes
  • Lime threads or fresh fruit, for decoration

How to make it

  • COMBINE the biscuit crumbs and butter. Press into the base of a lightly greased 20cm high sided (5cm) fluted tart pan with a removable base. Chill until firm.
  • BEAT the PHILLY and sugar with an electric mixer until smooth, then beat in the condensed milk, cream and gelatine. Fold through the rind and juice and pour into the prepared base. Chill for 3 hours or until set.
  • CUT the pie into slices and place on serving plates with lime threads or fresh fruit. Serve immediately.