St Clement's Pie

This is one of my favour flavours! Anything orange is perfect for me!

 

For the Crust

 

250g Light Digestive Biscuits

100g Cornflakes

85g Butter (Melted)

140g Caster Sugar

 

For the Filling

 

1 Large Egg

4 Large Egg Yolks

397g Can Light Condensed Milk

Zest and Juice of 3 Lemons

Zest and Juice of 2 Oranges

 

For the Topping

 

150ml Pot Extra-Thick Double Cream

100g Fat Free Greek Yoghurt

4 tbsp Icing Sugar

More Lemon and Orange Zest to decorate

 

 

Heat the oven to 180 degrees (Fan Oven 160 degrees or Gas Mark 4)

 

Sit a fluted 20cm round loose bottomed tin (about 5cm deep, or slightly shallower 22cm tin) on a baking sheet. Break the biscuits into a big bowl, or double bag them in a food bag, and bash in to big crumbs with the end of a rolling pin or small saucepan. Add the cornflakes and bash a bit more to crumbs.

 

Mix with the melted butter and sugar and press into the base and sides of the tin. Bake for 15 minutes, then remove and reduce oven temperature to 160 degrees / 140 degrees or Gas Mark 3.

 

Whisk the egg and yolks in a big bowl until pale and frothy. Whisk in the condensed milk, followed by the zests and juices. Pour in the tin and bake for 20 minutes. Cool in the tin and then chill for at least 5 hours.

 

Whip the cream, yogurt and icing sugar together, dollop on the pie and scatter with zest to serve