St Clements Pie

Method:

1. Preheat oven to fan 160°C, conventional 180°C, Gas Mark 4. 
2. Melt the butter in a pan. Place the biscuits in a polythene bag and crush with a rolling pin, then add to the melted butter. 
3. Press the mixture evenly into a 23cm flan tin, bake in the preheated oven for 15 minutes. Prepare the filling whilst the flan tin is in the oven. 
4. In a bowl, beat together the eggs, add condensed milk, and zest and juice of the oranges and lemon. 
5. Pour the filling onto the biscuit base after the 15-minute bake, then bake for a further 20-25 minutes or until the filling is firm. 
6. When cool, decorate with orange segments and serve with crème fraîche.

• Try replacing the zest and juice of the oranges with lime to create a Key Lime pie. 

• For another alternative, replace digestive biscuits with ginger nuts.