© Photography by Joff Lee
A dessert that originates from the Florida Keys. It’s a great favourite, incredibly easy to make and decorated with caramelised lime slices and bitter chocolate, will always impress.
Serves 8
Preparation time: 20 minutes
Chilling time: 1 hour
| Ingredients |
Method |
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Base
85g (3oz) butter
250g (9oz) gingernut biscuits, crushed
Filling
405g can Carnation Condensed Milk Light
finely grated zest and juice of 5 limes
450ml (16fl oz) double cream
To decorate
85g (3oz) bitter chocolate (70% cocoa solids), melted
8 lime slices
55g (2oz) icing sugar
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In a large saucepan, melt the butter and stir in the crushed biscuits. Press into the base and sides of a 23cm (9in) fluted flan tin. Place in the fridge to chill while preparing the filling.
Whisk together the remaining ingredients until thick and creamy. Spoon over the biscuit base and chill for at least 1 hour.
Remove the pie from the tin and place on a serving plate. Drizzle the melted chocolate over the top and leave to set.
Meanwhile, caramelise the lime slices to achieve a glistening, syrupy coating: simmer the lime slices gently in a pan to which you have added the icing sugar and enough water to barely cover the lime slices. The syrup will reduce to a sticky coating; remove from the heat before it colours and browns. Transfer to a lined baking tray to cool before arranging on the pie.
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Nutrition Information
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| Typical values |
Per Serving |
Per 100g |
| Energy |
613Kcal |
375Kcal |
| Protein |
7.0g |
4.3g |
Carbohydrate
of which sugars |
43.5g
29.9g |
26.7g
18.3g |
Fat
of which saturates |
64.6g
28.4g |
28.6g
17.4g |
| Fibre |
0.7g |
0.4g |
| Sodium |
173mg |
106mg |
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