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365.001 - Nigella's Key Lime Pie | by nettsu
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365.001 - Nigella's Key Lime Pie

I had a cooking date yesterday afternoon with my friend Julie. She was allowed into my kitchen - something that never happens ;) We decided to make Nigella's Key Lime Pie from her Kitchen Cookbook.

 

Ingredients:

300g disgestive biscuits

1 x 15ml tablespoon cocoa powder

50g softened unsalted butter

50g dark chocolate chips

1 x 397g can sweetened condensed milk, preferably chilled

4 limes, to give approximately 2 x 15ml tablespoons zest and 175ml juice

300ml double cream

1 square best-quality dark chocolate

 

1 x 23cm x 5cm deep fluted tart tin with loose base (tart & loose base??? *giggle*)

 

- put the biscuits, cocoa powder, butter and chocolate chips in a food processor and process to a dark, damp, sandy consistency. Tip into a fluted tart tin, and press onto the base and up the sides. Place in the fridge to chill, while you make the filling.

- Pour the condensed milk into a bowl. Zest the limes into another bowl and save for decoration later. Add the juice of the limes to the condensed milk, whisking to mix. {ok at this point I just used a bottle of lime juice as well it's easier...}

- Pour in the double cream and whisk together - in a free-standing electric mixer or with a hand-held one - until thick, then spoon the mixture into the chilled biscuit crust and use the back of the spoon to finish off the top in a swirly fashion, leaving the soft filling encircled by the dark crust.

- Chill the pie in the fridge for 4 hours (if the condensed milk was chilled), until firm, or, ideally, covered overnight. When you are ready go serve, unmould the pie from the tart tin, but leave it on the base.

- Grate the chocolate to give it a light dusting to the top of the pie and then sprinkle with the lime zest. This is important because without food colouring the pie will seem too pallid to conjure up the limes that flavour it. Serve immediately, as it will become soft if kept out of the fridge for too long.

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Taken on January 5, 2011