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St Clements Pie

The British version of another classic, the Key Lime Pie. This St Clement's Pie is just as indulgent but made healthier with Natvia!

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Serves: 12

Prep: 15 minutes

Cook: 2 hours


240 g almond meal (2 Cup)

60 g desiccated coconut (3/4 Cup)

125 g unsalted butter, melted (1/2 cup)

1 egg

3 yolks

250 g Milk (1 Cup)

1 teaspoon vanilla essence

90 g Natvia (1/2 Cup)

1 lemon zest & juice

2 oranges zest and juice

225 g thickened cream (3/4 Cup)

100 g greek yogurt

orange zest


  1. Preheat the oven to 180C
  2. Combine the almond meal and coconut and the butter in a food processor and process until fine. Add the melted butter and pulse until combined
  3. Press the base into a greased loose-bottomed 20cm tart tin. Bake for about 15 minutes. And then remove and cool.
  4. Whisk together the eggs, milk, vanilla, Natvia, zest and juice. Pour into the tart shell and then bake for about 20-25 minutes.
  5. Remove from the oven and cool on the bench, Move to the refrigerator and chill overnight.
  6. Whip together the cream, Greek yoghurt, Natvia and orange. Dollop on top of the pie and sprinkle with orange zest and enjoy.
Carbs Pro Fats Energy KJ Calories Serving Size
4.8g 8.2g 32.8g 1470 350 100g

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