SKINNIER NO-BAKE LIME CREAM PIE FOR ST PAT'S DAY, lower fat & added sugar, make ahead

Lime Cream Pie: no-bake, lower-fat, perfect for St Pat's Day...

Heavenly scents of lime, deeply creamy, darkly chocolate 
but lower in fat and added sugar
'Really lovely base; I'd have liked more lime.' 'Gorgeous!' 

The cream pie is a North American institution -- American diners usually display Coconut Cream Pie, Butterscotch Cream Pie or Chocolate Cream pie.  And sometimes all three.

The pies usually had a sweet pastry base; the filling consisted of a thick, intensely flavoured custard loosened with whipped cream.  

This impressive Skinnier Chocolate and Lime Cream Pie from 67's kitchen tries to emulate the American creamy indulgence but with lower fat and sugar levels.  Replacing double cream with whipping cream and replacing some cream cheese with 0-fat yoghurt means damage to the health is limited but pleasure remains high.  

There is no baking involved in Chocolate and Lime Cream Pie but there will be melting of chocolate and butter.  Both the base and the filling can be made the night before.

If serving away from home, paper plates and spoons are a must.

Cost: £6
Serves: 18-24 (min 3 rows of 6 pieces) 

Ingred:
   300gms/10.5oz bashed chocolate biscuits or processed to a sandy texture (67 used leftover chocolate shortbread but store-bought are fine)
    2.5-3 oz/70-90 gm melted butter

   180 gms whole-fat or 30% fat-reduced cream cheese, left out for a few hours or zapped for 20 secs in the microwave
   170 gm 0-fat yoghurt strained 4 hours or overnight or 0-fat Greek yoghurt (Total/Fage preferred) 
   3.5 oz/100gms white baking chocolate, melted
   1 tsp vanilla extract
   fine zest of 5 limes
   4-6 tbsp lime juice OR 4 tbsp lime juice plus 2 generous tbsp Cointreau
    
   300 ml whipping cream, whipped to soft peaks

   Garnish: segments of lime (opt)

Method:

1. Grease or line with greaseproof paper a 9x13 inch or equiiv rectangular tin
2. Mix cookie sand & enough melted butter to hold together without being wet; spread over the base of the tin using the back of a spoon or measuring cup to make it level; the layer won't be overly thick
3. If preparing ahead, refrigerate overnight
4. Using electric beaters or a whisk, blend cream cheese, yoghurt and lime zest; add cooled melted white chocolate & beat until chocolate is distributed evenly
5. Add 4 tbsp lime juice; beat lightly
6. Fold in whipped cream; taste
7. Add more lime juice or cointreau to taste 
8. If preparing filling ahead, refrigerate separately from base overnight
9. On day of serving; pour lime cream over base in pan; level; refrigerate and transport in the tin, in a cool box, if possible
10. Cut into squares just before serving 
11. Gorgeous as it is, the pie is fragile -- use a fish slice to transfer dessert to plates; serve with a spoon

Other Comments:

'Really lovely base.  I'm keen on citrus so wouldn't have minded more lime juice.' Manageress, launderette
'Absolutely gorgeous!' Senior butcher

Tips: 

• the first portion may crumble - consider this cook's privilege
• the biscuit base is deliberately thin to reduce calories; if a thicker base is preferred add an extra 150gm of biscuits and 1 extra ounce melted butter.  
• For a change, use plain chocolate digestives for the base

More no-bake desserts on NavBar: Recipes II/Desserts nr bottom ...

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.