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Raspberry and Finger Lime Custard Pie
180gm of either Marie, Granita or your favourite biscuit
1/4 cup brown sugar
90gm butter, melted
1 can of condensed milk either sweetened or skim
1/2 cup sour cream
2 tbspn of lemon juice
4-5 fresh finger limes, squeezed to remove pearls
2 cups of raspberries fresh, washed and dried.
2 cups of whipping cream
1 tsp of vanilla
2 tbsps of sugar if desired
Extra finger lime pearls for decoration if desired
Preheat oven to 180 C degrees
- In a food processor, blend the biscuits and brown sugar until it resembles sand. Add the melted butter and pulse until it is mixed well. Firmly press biscuit mixture into a greased pie pan. Bake for 10 minutes.
- In a bowl, mix the condensed milk, sour cream, lemon juice and finger lime pearls. Spread the raspberries out evenly on top of cooked biscuit base. Pour the condensed milk mixture over the raspberries. Bake for 12 to 15 minutes or until the custard has set but not brown. You don’t want the custard to brown. Remove from the oven and cool completely.
- In a medium bowl add the whipping cream, sugar and vanilla. Whip until the cream forms stiff peaks. Once the pie has cooled completely, add the cream to the top of the pie and add extra finger lime pearls for decoration. Enjoy
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