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Lime and Ricotta Pie

Lime and Ricotta Pie

By MorrisonsPublished on 14 January 2021Try our version of Key lime pie (which, by the way, is named after the aromatic limes native to the Florida Keys). It has its own subtle twist, thanks to the ricotta.
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Time and servings

50 minsTotal time
12Servings
30 minsPrep time
20 minsCooking time

Ingredients

  • 250 g of ginger biscuits, crushed
  • 397 g of condensed milk
  • 1 tbsp of caster sugar
  • 3 eggs
  • 250 g of ricotta cheese
  • 120 g of sunflower spread, melted
  • 200 ml of whipping cream
  • 4 limes, juice and finely grated zest only (plus extra lime zest to garnish)

Method

  • Step 1

    Mix the biscuits and sunflower spread and press into the base of a 23cm loose-bottomed, round tin. Chill until firm.

  • Step 2

    Meanwhile, heat the oven to 160°C/140°C fan/Gas 3. Whisk together the lime zest, lime juice, condensed milk and ricotta. Whisk the eggs with the sugar until pale and fluffy and gently fold in the lime and ricotta mixture. Pour on top of the the biscuit base and bake for 20 minutes.

  • Step 3

    Remove from the oven and allow to cool, then chill for at least 3 hours or overnight.

  • Step 4

    Carefully remove from the tin and place on a serving plate. Whip the cream until it forms soft peaks and dollop it over the top of the pie. Scatter with the extra lime zest.