Chocolate Lime Pie
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¾cups graham cracker crumbs
- 1½tablespoons cocoa
- 6tablespoons butter, at room temperature
- 4limes
- 114-ounce can (about 1¼ cups) sweetened condensed milk
- 1¼cups heavy cream, ¾ cup more, if desired, for decorating
- 1one-ounce square bittersweet chocolate
Nutritional analysis per serving (8 servings)
449 calories; 31 grams fat; 18 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 41 grams carbohydrates; 2 grams dietary fiber; 32 grams sugars; 6 grams protein; 158 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a mixing bowl, combine cracker crumbs, cocoa and butter. Press into a 9-inch springform pan, covering bottom and pushing crumbs about ¾ inch up side of pan. Refrigerate until needed.
- Step 2
Finely grate 2 tablespoons zest from limes and set aside. Squeeze juice from limes (there should be about ¾ cup) and set aside. In a mixing bowl, combine condensed milk, 1¼ cups heavy cream and lime zest and juice. Whisk until thick enough to hold peaks. Spoon into chilled crust, leaving a border visible around edge, and smoothing top. Chill for at least two hours or overnight.
- Step 3
To serve, remove side of springform pan. If desired, whisk remaining ¾ cup cream until thick. Pipe rosettes of cream around edge of pie to create a border. Grate a light dusting of chocolate on top. Serve immediately; pie will soften if left at room temperature.
Private Notes
Comments
This was delicious with a few technical adjustments. I whipped the cream to stiff peaks first then folded in the condensed milk, lime juice (only 1/2 cup), and lime zest, and whipped it again for a few minutes. It set very well within two hours. I think 3/4 cup of lime juice would be way too much both in taste and consistency: the pie had just the right amount of lime flavor and sweet/tartness.
A little trick I learned along the way for keeping the pastry/crust texture: melt some bitterweet chocolate and brush it on the bottom and sides of the crust. Chill to set the choclate before adding the filling. A little extra choclate flavor never hurts....
The same recipe on Nigella Lawson's web site is quite different. She uses cream cheese and eggs
instead of whipped cream and condensed milk!
4 stars? Unbaked, the "crust" lacked any flavour or substance. The 6 limes (at 2023 prices!) and the amount of effort required to produce the filling were wasted. Such a disappointment for Christmas!
I wish I had read the notes prior to making this recipe. The combination of cream, condensed milk and lime juice never whip to stiff peaks. I tried this recipe twice. The second time I chilled the can of condensed milk, whipped it for several minutes before adding the cream. It did whip into stiff peaks, but when I whipped in the lime juice, the peaks fell. Next time I’m going to hand incorporate the lime juice.
I just made this for a dinner party tonight. There’s no way these ingredients (lime juice, condensed milk snd cream) will come to stiff peaks - certainly they didn’t i the 20 minutes so was whisking them. I am dubious this will set in a few hours. I’m shocked… Nigella? You’re usually very good and your recipes are usually flawless.