Sam's 'secretly easy' choc Key lime pie recipe
The first time Sam met his girlfriend's parents he offered to make dessert, despite his lack of skills in the kitchen. Luckily, he found a simple recipe and managed to pull it out of the bag with an impressive chocolate Key lime pie. Everyone loved the delicious creamy texture and the contrasting tastes. Sam couldn't believe how simple it was – with no need to bake thanks to the Carnation condensed milk. Now Sam has to make his signature chocolate Key lime pie every time the in-laws come to visit! See method
- 250g chocolate digestives
- 1 tbsp cocoa powder
- 85g unsalted butter
- 1 square dark chocolate, grated, to decorate
For the filling
- 5 limes, zested and juiced
- 397g tin Carnation Condensed Milk
- 300ml double cream
Each serving contains
of the reference intake
- Blitz the biscuits in a food processor to a fine crumb (or put in a sandwich bag and bash with a rolling pin). Put in a mixing bowl with the cocoa powder.
- Melt the butter in a pan (or microwave), then immediately pour it over the biscuit crumbs. Mix well until combined and the chocolate is melted.
- Spoon the biscuit mix into a loose-bottomed tart tin and press evenly into the base and up the sides. Chill in the fridge for 10 mins.
- Meanwhile, make the filling. In a large mixing bowl, use a hand-whisk to mix most of the lime zest (reserving a little to decorate) and juice with the condensed milk and double cream until you have a smooth, thick mixture.
- Remove the tart base from the fridge and spoon in the filling. Return to the fridge for 1-2 hrs until set.
- When ready to serve, remove the pie from the tin and place on a serving plate. Sprinkle with the reserved lime zest and a little grated dark chocolate.
To get the most juice from the limes, microwave them for 10 secs before juicing.