Key lime pie with caipirinha sorbet

Serves: 8
Preparation time: 25 minutes
Cooking time: 20 minutes

key lime pieIngredients:

For the crust 

10 dark chocolate digestive biscuits
100g granola
125g butter, melted

For the filling

4 egg yolks
300ml condensed milk
200g full-fat cream cheese
200g ricotta
Juice and zest of 4 limes

For the sorbet

100ml water
100g caster sugar
3 limes, juiced
50ml Cachaca liquor (made from fermented sugar cane juice)


  1. Preheat the oven to 180°C.
  2. In a food processor, blend the biscuits and granola and melted butter and mix well. Press the mixture into the bottom of a greased, high sided springform pie  tin (20-22cm x 5-7cm). Bake for 5 minutes. You can also crush the biscuits and granola by putting them in a sealed plastic bag and sqashing with a rolling pin.
  3. For the filling, whisk the egg yolks then gradually add the condensed milk, ricotta and cream cheese until smooth. Add the lime juice, then pour the mixture into the tin.
  4. Bake in the oven for 20 minutes, then allow to cool.
  5. Sprinkle with lime zest then refrigerate for 4 hours.
  6. For the sorbet, heat the water and sugar together in a saucepan until the sugar dissolves. Add the lime juice and Cachaca and mix. Churn in an ice cream machine or pour the mixture into a large plastic bowl and freeze, mixing every 10 minutes with a wooden spoon to break up the
    ice crystals.
  7. Serve the pie in thick wedges with a scoop of the sorbet.


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