I really don’t know what to write as a precursor to this recipe.
I started typing a sentence about how our lime tree is laden with fruit at the moment, but deleted it because it wasn’t exactly attention-grabbing.
So then I started writing about how the weather has really packed it in here in Auckland, but then deleted that too because I don’t want to start another post by talking about the weather.
So I’ll just say that this is a Nigella recipe from her book Kitchen: Recipes from the Heart of the Home. I didn’t change much except add some cacao nibs to the base and use less biscuits than she did. Other than that, it’s pretty much the same. Also, her recipe states that you only need about 4 limes to get 175mL juice, but it took me about 6. And our limes are pretty big, so Nigella must have some freakishly big or super juicy limes on hand.
Anyway, if you’re in the mood for a chocolatey, citrusy treat, definitely check out this recipe.
And that’s all I’ll say about that.
Chocolate lime pie
250g biscuits (such as digestive or Super Wine)
1 Tbsp cocoa powder
1-2 Tbsp cacao nibs (optional)
50g softened butter
50g dark chocolate chips
397g can sweetened condensed milk, preferably chilled
2 Tbsp finely grated lime zest
175mL lime juice
300mL double cream
1 square good quality dark chocolate
Put the biscuits, cocoa powder, cacao nibs, butter and chocolate chips into a food processor and process to a dark, damp, sandy consistency. Tip into a fluted tart tin with loose base (approximately 23cm x 5cm in size), and press onto the base and up the sides. Place in the fridge to chill while you make the filling.
Pour the condensed milk into a bowl. Add the juice of the limes to the condensed milk, whisking to mix.
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.
Chill the pie in the fridge for 4 hours (if the condensed milk was chilled), 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.
Grate the chocolate square to give a light dusting to the top of the pie and then sprinkle with the lime zest. Serve immediately, as it will become soft if kept out of the fridge for too long.
Note: the pie can be made a day in advance. When chilled and firm, tent with foil and store in fridge. Decorate with zest just before serving. The pie will keep for a total of 2-3 days in the fridge.