Thursday, October 20, 2011

Chocolate Key Lime Pie - delish!

A few weeks ago i made a Chocolate Key Lime Pie. It was relativity easy to make, however it did not turn out exactly how i had hoped. The Condensed Milk/Cream mixture did you fluff up how i had wished..which was disappointing, as it didn't make it light and creamy once chilled (ah well!)

Me, i like Tangy sweet things with a bit of Zing! So this pie is not for everyone, i LOVED it, i could eat the whole thing (almost) but my Family thought it was a bit tart for them. I would suggest you ask your eaters how tart they like things before embarking on this pretty expensive pie (about $25NZD). Just dont add as much lime juice to the filling, and more chocolate ontop rather than more lime peel.

Here is how mine turned out; (pic taken on my phone, sorry that its not so good quality)

Here is the Recipe: (From Nigellas 'Kitchen' cook book)

The Ingredients:
(Serves 6-8
  • 300g digestive biscuits (or Malt Biscuits)
  • 1 x 15ml tablespoon cocoa powder
  • 50g dark chocolate chips
  • 1 x 397g can sweetened condensed milk, preferably chilled
  • 4 limes, to give approx. 2 x 15ml tablespoons finely grated zest and 175ml juice
  • 300ml double cream (or normal cream)
  • 1 square best-quality dark chocolate
  • 1 x 23cm x 5cm deep fluted tart tin with loose base (or just a glass pie dish)
To do:
  1. Put the biscuits, cocoa powder, butter and chocolate chips into 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.
  2. Pour the condensed milk into a bowl. Zest the limes into another bowl and reserve for decoration later. Add the juice of the limes to the condensed milk, whisking to mix.
  3. Pour in the double cream and whisk together – in a freestanding 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 dark crust.
  4. Chill the pie in the fridge for 4 hours (if the condensed milk was chilled) or (put in the freezer for 2 hours), until firm, or, ideally, covered overnight. When you are ready to serve, unmould the pie from the tart tin, but leave it on the base.
  5. Grate the chocolate to give 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.

Enjoy! :)

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