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Recipes with digestive biscuit crumbs

3 recipes that use digestive biscuit crumbs, with photos, step-by-step instructions and cook times. The quickest, Nanaimo bars, takes 40 minutes. It is most often cooked with butter, caster sugar and double cream.

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Key lime pie

Key lime pie comes from the Florida Keys, the chain of islands south of Miami, where small, sharp Key limes and tins of condensed milk were kitchen staples long before fresh milk was easy to find. In Key West it is the dessert after a seafood supper, served cold on hot evenings. Lime juice and condensed milk thicken into a silky, sweet-sour custard over a crunchy biscuit-crumb crust, topped with whipped cream. It contains egg, milk and wheat. Older recipes leave the yolks raw; this one bakes the pie briefly so the eggs are cooked. If you cannot find Key limes, ordinary limes work well. The common mistake is overbaking: the filling should be set at the edges but still jiggle slightly in the centre, or it turns rubbery. Chef's tip: let the filling stand for 5 minutes after whisking in the juice before pouring; it starts to thicken in the bowl and sets more smoothly.

45 minAmericanDesserts
by KrazyBadal 0 views

Flapper pie

Flapper pie is the "Prairie pie" of Saskatchewan and Manitoba, served in small-town cafés and at fall suppers from Moose Jaw to Brandon since the 1920s, when graham crumbs, milk and eggs were what the farm pantry always had. A crunchy cinnamon graham base holds a soft vanilla custard topped with meringue and more crumbs. It is best eaten the day it is made, slightly chilled. A common mistake is pouring a lumpy custard; whisk without stopping and strain it if needed. Chef's tip: save a few spoonfuls of the crumb mix to scatter on the meringue, which is the pie's signature look.

60 minCanadianDesserts
by KrazyBadal 0 views

Nanaimo bars

Named after the city of Nanaimo on Vancouver Island, these three-layer bars have been Canada's favourite tray bake since the 1950s, when the recipe appeared in local community cookbooks. A crumbly base of biscuit crumbs, cocoa, coconut and nuts is topped with a thick yellow custard-flavoured buttercream and a snap of dark chocolate. They're made for church sales, Christmas cookie tins and coffee breaks, and need no oven. Chef's tip: dip the knife in hot water and wipe it between cuts; it slices through the chocolate cleanly without cracking it.

40 minCanadianBaking
by KrazyBadal 0 views

Goes well with digestive biscuit crumbs