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White Chocolate, Key Lime Pie, Dark Chocolate Crumb Crust

Makes one 9 inch pie or two 4 inch mini pies

For the crust:

150g ginger digestive biscuits (I used McVities Ginger Nuts) or you can use a plain digestive instead
5 - 6 tbsp butter (75 g)
2 tbsp cocoa
½ tsp ground ginger (opt)
¼ cup sugar
2 squares grated dark chocolate

For the filling:


Juice of 5 limes + zest of 1 (if using key limes, which are smaller, use 7)
1½ cups sweetened condensed milk (400 ml)
1 cup heavy cream (250 ml)

To decorate:

100 ml whipping cream
25g white chocolate

Method:

Crush the biscuits into fine crumbs.

Melt the butter in a saucepan, and add the crushed biscuits, cocoa, ginger (if using) and the dark chocolate. Stir together until well mixed.

Grease a springform cake tin (or 2 mini tins), and pour in the biscuit-chocolate mixture. Using the back of a spoon, form a crust, bringing it up the sides, and pressing quite firmly into the tin. Chill in a fridge for at least one hour.

To make the filling, whisk together the heavy cream and the condensed milk until well combined. Add the lime juice, and whisk well. You will notice that the mixture stiffens up nicely when you add the juice.

Take out the prepared crust from the fridge, and gently pour in the filling leaving a little space at the top. Put back in the fridge, and chill well, if possible overnight.

Just before serving, whip the whipping cream till it forms soft peaks. Spread on top of the chilled pie. Grate the white chocolate and zest the reserved lime on top of the pie, and very gently unmould from the tin to serve.


Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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