Chocolate key lime pie

Unfortunately, my first attempt at a recipe from my new Nigella cook book didn't quite go as well as I expected.

It turns out that recipes that work perfectly in the cool climate of the UK don't work quite as well in humid, hot Queensland.

But you can learn from my mistakes so your first attempt will be perfect. It still tasted delicious but I think I would have to re-name it Chocolate key lime slop rather than pie.

The actual recipe is quite simple to make and if you follow my extra tips for making it in Australia, I'm sure yours will be just like Nigella's.

Here's how it's meant to look.

My crust didn't turn out quite at chocolatey as the one in the book.

The first step is to blitz up the biscuits, chocolate, butter and cocoa and process until it's a fine, sandy consistency.

Here's what it should look like (although according to Nigella it should be a little darker).

Use a food processor if you have one. My blender wasn't too keen on making this and had a tanty half way through.

I had to finish it in small batches in the Magic Bullet.

Press the crumbs firmly into the tin and refrigerate.

BIG TIP - do not push the bottom of the tin (if you're using a loose bottom one) when you lift it or you'll lose the lot. I put mine on a plate just to be sure.

Zest the limes and put the zest aside to use on top of the pie later.

Juice the limes.

Here's where the Aussie adjustments come in.

The recipe says preferably cold condensed milk.

Turns out this is a must in hot weather.

The recipe also says to whip everything together.

That doesn't work in warm weather either.

So if you're making this in a warmer climate - chill the condensed milk and combine with the lime juice. In a separate bowl whip the cream until thick.

I did it all together and it wouldn't thicken. In the end I added whipped egg whites to the mixture to thicken it but it still didn't set.

Spread the filling into the base and sprinkle with lime zest.

Refrigerate for at least 4 hours or overnight.

Nigella says it can be frozen by open-freezing until solid then wrapping the pie (in the tin) in a double layer of glad wrap and a layer of foil.

To defrost, unwrap the pie and defrost in the fridge overnight.

When the filling is set, place the tin on top of a glass to remove the sides.

I served it on the base (I was too scared to slide it off).

Sprinkle the pie with grated dark chocolate and enjoy!

Recipe

Chocolate key lime pie

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Servings: 8 -10

Author: Claire Cameron

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Ingredients

• ▢ 300 g 11oz digestive biscuits (shredded wheat biscuits in Australia or ginger nuts for something different)
• ▢ 1 tablespoon cocoa powder
• ▢ 50 g 2oz soft unsalted butter
• ▢ 50 g 2oz dark chocolate chips
• ▢ 1 can condensed milk COLD
• ▢ 4 pcs limes
• ▢ 300 ml 1 cup double cream
• ▢ 1 square of very good quality dark chocolate

Instructions

• Put the biscuits, cocoa, butter and choc-chips into a food processor and process to a dark, damp sandy consistency. Tip 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. Don't forget not to lift it from the base!
• Zest the limes and set aside.
• Pour the chilled condensed milk into a bowl and add the lime juice.
• In a separate bowl, whip the cream until thick. Add the condensed milk and lime and stir until combined. Spread the mixture into the base and sprinkle with lime zest. Refrigerate until the filling is set (about 4 hours but overnight would be best).
• Remove the sides from the tin, sprinkle the pie with grated chocolate and serve. Yum

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations