A new take on my famous Lime and Basil Crunch Pie, on the basis that everything tastes better with chocolate! I wasn't wrong. What really works with this recipe is that the chocolate base stays firmer than the usual base, which is especially valuable in the summer, when this kind of recipe can look a little sad if it has been released from the fridge a little earlier than it should. Gluten free digestive biscuits worked very well, including GF Hobnobs.
|Chocolate and Lime Crunch Pie|
Chocolate and Lime Crunch Pie
8oz/230g Hobnobs, crushed (use gluten free biscuits if wished)
3oz/75 g butter and
2oz/50g dark chocolate, melted in the microwave
Juice and zest of 4 limes
1 can condensed milk (full fat)
½ pint/300ml double cream
1 oz dark chocolate
1 lime for decoration
Grease a 9” springclip tin and put baking parchment in the base. Mix the crushed biscuits with the melted butter/chocolate and spread into the tin, levelling out. Put in the fridge to allow to harden.
Whisk the condensed milk, cream, lime zest and juice together for about 2-5 minutes or so until it has thickened. This is best done with a Kenwood/Kitchen Aid mixer, or at least a deep bowl so you don’t redecorate the kitchen!
Pour the mixture onto the biscuit base, level the top and chill for at least half an hour so that it sets. Heat the last 1oz of chocolate until liquid, then scribble it generously over the pie. Grate some of the last zest, and cut the last lime into thin pieces and arrange both over the top.
When you remove this from the tin, remember that it has paper underneath…