I’m starting a new weekly recipe post on the blog and the perfect one to kick it off is this amazing Chocolate Key Lime Pie. A few weeks before Christmas I had the urge for something limey. So I thought about making a Key Lime Pie. This recipe is by the fabulous Nigella Lawson and can be found in her Kitchen: Recipes from the Heart of the Home book. I made it for dinner on New Year’s Eve as we had my parents over for a dinner party. It is such a light and refreshing dessert and really finished the meal off nicely. What’s more, it’s so quick and easy to make and you can make it in advance. Always a plus!
Below I’ve added a couple of notes to the recipe – just a few things I found worked for me when I made it, that I want to share with you.
Chocolate Key Lime Pie
Serves: 6-8 according to Nigella, but I made it serve 10
300g digestive biscuits
1 tbsp cocoa powder
50 g soft unsalted butter
50 g dark chocolate chips
1 397g can condensed milk, chilled – put it in the fridge when you start making the base, or ideally an hour or so before you start, if you remember!
zest of 4 limes and enough juice to make 175ml – I needed 5 limes to get this much juice so I’d buy 5 just to be safe
300ml double cream
1 square of good quality dark chocolate
1 x 23cm x 5cm deep fluted tart tin with a loose base. I only have a 25cm shallow tart tin, and this worked fine. You just have a bit less biscuit base but you couldn’t tell.
Put the biscuits, cocoa powder, butter and chocolate chips into a food processor and whizz until you get a dark, “damp sandy consistency” – i.e. you know when it’s all blizzed up and there are no giant pieces of digestives anymore! Tip it into a fluted tart tin and press into the base and up the sides.
Place in the fridge to chill while you make the filling. Be careful you don’t accidentally lift it out of the case mid transfer!
Zest the limes and set aside. If you’re making ahead of time, put the zest in a bowl and cover with clingfilm as you will scatter it on just before serving.
Juice the limes. This is the hardest/most time consuming bit I promise!
Pour the chilled condensed milk into a bowl and add the lime juice and whisk to mix.
Add the double cream and whisk with a handheld electric mixer until thick. This might take a while but keep going, it does eventually get thick enough so that it’s not runny. It won’t go as stiff as double cream can go, you just want it to be thick without being too sloppy.
Spread the mixture into the base and make a few swirls with the back of a spoon. Refrigerate it for at least 4 hours, or as I did, overnight.
When you are about to serve, scatter the zest over and grate the chocolate over the pie.
Remove the sides from the tin and serve immediately – if it gets too warm it will get too soft.
It really is so tasty and so so easy to make! Perfect to make ahead of time if you have friends/family over for a dinner party.
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