Add the cream and agave to a saucepan and whisk together over a medium heat.
230 ml dairy free cream, 160 g agave syrup
Add the lime juice gradually, a tablespoon at a time, continually whisking to ensure it combines without curdling.
125 ml fresh lime juice
In a small dish, stir together the cornflour and water. Once all of the lime juice has been added to the cream, add the cornflour and water mixture and food colouring/matcha to the saucepan to colour the mixture green, if desired.
30 g cornflour, 3 tbsp water, 1/2 tsp green food colouring
Whisk together and simmer for 5-10 minutes until thickened, stirring regularly to ensure it remains smooth. You want it to be a similar consistency/thickness to lemon curd.
Taste the mixture and add more agave if you prefer your lime filling to be sweeter. Don’t forget you’ll be adding whipped cream on top so you don’t want it to be too sweet - a little bit of tartness will be welcome to cut through the sweetness of the base and cream.
Add the warm lime filling on top of your biscuit base and put the pie in the fridge to set for at least 1 hour until completely cool and set.
Once your pie has set top it with whipped dairy free cream*, a sprinkling of lime zest and lime slices to decorate.
200 ml dairy free cream, 1 tsp lime zest, 2 lime slices