Lime is one of my favourite fruits. Not to stick down and eat, of course but it's just so fresh when squeezed into a glass of sparkling mineral water or as part of a marinade for chicken or fish. Now, I am not one for artificial lime flavours or syrups but give me a Key Lime Pie and I will be one happy girl! This recipe is a delightful one. While traditionally, this pie is baked, this easy cheat's version is a pretty fantastic interpretation. Containing a good amount of sweet condensed milk, this seems like the perfect candidate for a too-sweet dessert (as if that's really possible). However, the lime lifts it on the palette and it's crisp flavour prevents this from being an issue. What you have here is a beautifully light pie of cheesecake-like consistency. Drizzled with bitter dark chocolate, it is a stunning dessert. You can easily see how this is elegant enough to provide the perfect finale to a dinner party and yet unpretentious enough for a friendly barbeque.
No-Cook Key Lime Pie
Base
200g digestive biscuits
70g unsalted butter, softened
2 heaped tbsp cocoa powder
4 tbsp dessicated coconut
Filling
juice and zest of 4 limes
397g tin of sweetened condensed milk
300mL double cream
Put all of the ingredients for the base into the food processor and pulse so you have oily crumbs. Press the crumbs into 4 small tart tins or one large flan tin. Place these into the freezer to set while you get on with the filling.
With an electic mixer, whisk the zest, juice, condensed milk and cream until thick and creamy.
Pour into the tart shells and put into the fridge to set.
F. x
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