I love Florida! I am really just a big kid and Orlando holds a special place in my heart, since it’s where the grown ups are allowed be big kids too!
It was here that I discovered the famous Key Lime Pie! Everytime I eat a piece, it gives me a holiday feeling! What could be better than that?
There is something……. and that’s CHOCOLATE!!
Now, I don’t like to call this a “Key Lime Pie” simply because Key Limes are grown in Florida Keys (hence the name!) and I am just using regular limes. It tastes the same to me, so don’t worry!
Adding a chocolate cream topping makes this pie, well, better! And it looks amazing too, which is perfect for a party.
Totally indulgent, really delicious and just great!
220g Digestive Biscuits
100g Unsalted Butter, melted
40g Caster Sugar
3 Egg Yolks
3 Limes – Grated Zest
80ml Lime Juice (from the fresh limes)
397g Can Condensed Milk
100g Dark Chocolate (and a bit extra to melt and drizzle)
250ml Double Cream
Preheat over to 180oc (160oc for fan assisted ovens).
Place digestives, caster sugar into a food processor and mix until you have a sandy texture of crumbs. Add the melted butter and mix again until it begins to stick together.
Pour out into a fluted flan/pie dish and press the mixture down using the back of a spoon into all the corners and halfway up the sides. Cook in the oven for 10mins.
Meanwhile, whisk the egg yolks with the zest and juice from the limes and the condensed milk and when the base is ready, pour the mixture in and place back into the oven for another 15mins until it sets.
Take your pie out of the oven and chill until its completely cool.
Melt the dark chocolate and whisk together with the cream. Spread this mixture onto your pie and drizzle over extra chocolate to decorate.