Creamy Citrus Lime Pie Recipe from Chef Jeeny Maltese
250g mascarpone or cream cheese, room temp
1 can condensed milk
250 ml cream, whipped
3/4 cup lime juice
1 tbsp lime zest
For the Pie Crust
2 cups of finely crushed biscuits (Oreo or Biscoff)
2-4 Tbsp. melted butter
Raspberries, lime zest, edible flowers
Place biscuits in a food processor and pulse until finely crumbled.
Transfer to a large bowl and add the melted butter. Mix until thoroughly combined.
Add the mixture to an 8inch pie dish and press against the bottom and sides of the dish, using the back of a spoon or a measuring cup. Or place on individual pie pots.
If baking the crust, preheat the oven to 160C. Bake for 10 minutes and allow to cool before adding the filling. (optional).
To make the Filling, In a bowl whip the cream cheese, condensed milk, lime juice and lime zest. Fold in the whipped cream. Pour over the cooled crust and refrigerate for at least an hour or overnight before serving. Decorate with berries, edible flowers or lime zest.