Key Lime Pie

Phil Vickery's avatar
 1 Review

Recipe by Phil Vickery
Serves 8
Ready in 60 mins +

Ingredients

    For the base

  • 250g digestive biscuits
  • 100g butter, melted
  • For the filling

  • 405g can Carnation Condensed Milk Light
  • the finely grated zest and juice of
  • 5 large limes
  • 284ml carton double cream
  • To decorate

  • 30g bitter chocolate (70% cocoa solids), melted
  • 6-8 thin lime wedges and slivers of zest
  • You will also need

  • 20cm loose-bottomed cake tin, greased

Nutritional Information:

Calories: 565
Fat: 34.5g

How To Cook

  1. To make the base, blitz the biscuits in a food processor until they are like fine crumbs, then combine with the melted butter.
  2. Press the mixture into the base and 4cm up the sides of the tin. Chill the base while you make the filling.
  3. Whisk together the filling ingredients until thick and creamy. Spoon over the biscuit base and chill for at least one hour.
  4. Remove the pie from the tin and place on a serving plate. Drizzle the melted chocolate over the top and leave to set. Before serving, decorate with the lime wedges and the zest.
  5. www.carnation.co.uk
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Comments

1 person has helped to review this recipe.

Posted by Poldweia on December 27, 2012

Absolutely delicious. I made it in six dainty tea cups to make individual portions for our Christmas Day dessert, and they went down a treat.

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Key Lime Pie
  • Recipe by Phil Vickery
  • Serves 8
  • Ready in 60 mins +
    Ingredients
  • [hd]For the base[/hd]
  • 250g digestive biscuits
  • 100g butter, melted
  • [hd]For the filling[/hd]
  • 405g can Carnation Condensed Milk Light
  • the finely grated zest and juice of
  • 5 large limes
  • 284ml carton double cream
  • [hd]To decorate[/hd]
  • 30g bitter chocolate (70% cocoa solids), melted
  • 6-8 thin lime wedges and slivers of zest
  • [hd]You will also need[/hd]
  • 20cm loose-bottomed cake tin, greased
    How to Cook
  1. To make the base, blitz the biscuits in a food processor until they are like fine crumbs, then combine with the melted butter.
  2. Press the mixture into the base and 4cm up the sides of the tin. Chill the base while you make the filling.
  3. Whisk together the filling ingredients until thick and creamy. Spoon over the biscuit base and chill for at least one hour.
  4. Remove the pie from the tin and place on a serving plate. Drizzle the melted chocolate over the top and leave to set. Before serving, decorate with the lime wedges and the zest.