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150 g Effie's Oatcakes biscuit
65 g butter
25 g Demerara sugar
120 mL of 100% Sudachi juice
397 g condensed milk (14oz can)
300 mL of double cream
150 mL of double cream
Candied citrus peel
1. Put the biscuits into a plastic bag and crush with a rolling pin. Alternatively, use your Cuisinart to crush and mix.
2. Melt the butter and add to the crumbled biscuits along with the sugar.
3. Press over the base and sides of a 9 inch cake tin or pan, set aside to allow it to set.
4. In a mixing bowl, put the lime juice, condensed milk, 300 mL of the double cream and beat until well combined.
5. Pour into the prepared crumb crust, and shake to level the surface.
6. Chill in the refrigerator for several hours until set
7. Once the pie has cooled, whip the remaining cream until it forms soft peaks and spread it over the pie
8. Sprinkle candied citrus peel over the topServe cold