Nicole’s lime pie with crème fraîche whip

My pastry pal Nicole Rucker from LA’s Fat & Flour gave me this recipe, which I think the whole world should bake. It is guaranteed to make you feel zesty and zingy as a lime from the inside out!

Credit: Jiwon Kim

• serves

  8-12

• prep

  15 minutes

• cook

  40 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

Ingredients

• 300 g biscuits (digestive, wholemeal or butternut), crushed
• 90 g unsalted butter, melted
• Fine sea salt
• Crème fraîche whip (see Note)
• 15 g good-quality white chocolate block, finely chopped into shards
• 1 lime, finely zested

For the filling

• 240 g lime juice (8-12 limes)
• 4 g lime zest
• 160 g egg yolks (8-10 eggs)
• 800 g sweetened condensed milk
• ¼ tsp fine sea salt

Resting time: 30 minutes

Chilling time: 3 hours

Instructions

1. Lightly grease a round 27 cm x 4 cm deep pie dish and preheat the oven to 130˚C (fan-forced). Place a sheet of paper towel onto a large baking tray that fits the pie dish to prevent it from sliding around in the oven.
   
2. In a medium bowl, combine the crushed biscuits, melted butter and a pinch of salt, then press into the base and sides of the greased pie dish. Place the pie dish onto the prepared baking tray, then bake for 10 minutes.
   
3. Meanwhile, combine the ingredients for the filling in a large mixing bowl and whisk to combine. Pour into the baked pie crust, then bake for a further 30 minutes, or until just cooked through. Turn off the oven and allow the pie to cool in the oven with the door slightly ajar for 30 minutes, then chill for 3 hours.
   
4. To serve, pipe the crème fraîche whip (see Note) over the pie. Sprinkle with the chocolate shards and finely grated lime zest and serve.

Note:

• To make the crème fraîche whip , combine 400 g crème fraîche and 400 g thick cream (35 - 45% fat) in a large bowl and whip lightly by hand until thickened. Spoon into a prepared piping bag.

Photography by Jiwon Kim.

This recipe is an edited excerpt from Beatrix Bakes: Another Slice by Natalie Paull. Published by Hardie Grant Books 2024.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Zest Dinner Party Ever

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG