Refreshing St Clement’s Pie

Step 1: Prepare the Base

1. Preheat the Oven: Heat your oven to 180°C (160°C fan/gas 4).
2. Prepare the Tin: Place a fluted 20cm round loose-bottomed tin (about 5cm deep) on a baking sheet.
3. Crush the Biscuits: Break the digestive biscuits into a large bowl or double-bag them in food bags. Use a rolling pin or small saucepan to crush them into large crumbs.
4. Add Cornflakes: Add the cornflakes to the crushed biscuits and bash them a bit more until they resemble crumbs.
5. Mix with Butter and Sugar: Combine the crumbs with melted butter and caster sugar. Mix well.
6. Press into Tin: Press the mixture firmly into the base and sides of the tin.
7. Bake the Base: Bake in the oven for 15 minutes. After baking, reduce the oven temperature to 160°C (140°C fan/gas 3).

Step 2: Make the Filling

8. Whisk the Eggs: In a large bowl, whisk the whole egg and egg yolks until pale and frothy.
9. Add Condensed Milk: Whisk in the light condensed milk until well combined.
10. Add Zests and Juices: Stir in the zest and juice of the lemons and oranges.
11. Pour into Tin: Pour the filling into the baked biscuit base.

Step 3: Bake and Chill

12. Bake the Filling: Return to the oven and bake for 20 minutes.
13. Cool the Pie: Once baked, cool the pie in the tin, then chill in the refrigerator for at least 5 hours, or overnight for best results.

Step 4: Serve

14. Prepare Topping: Whip together the extra-thick double cream, 0% fat Greek yogurt, and icing sugar until smooth.
15. Top the Pie: Dollop the whipped mixture on top of the chilled pie.
16. Decorate: Scatter with extra lemon and orange zest before serving.