CHOCOLATE LIME PIE

My take on another American classic, though with a nostalgic nod to those sweeties of my British childhood: chocolate limes. 

(c) Matt Russell

Ingredients (serves 6-8)

For the biscuit base

  • 220g bourbon biscuits
  • 50g salted butter

For the filling

  • 397g can condensed milk
  • 2 egg yolks
  • Zest of 4 limes
  • 150ml lime juice (4-6 limes’ worth)

Essential equipment

  • 20cm/8-inch fluted loose-bottomed tart tin 

Method

Preheat the oven to 180°C/160°C fan/Gas 4.

Place the bourbon biscuits and butter in a food processor and blitz to a dark sandy rubble. Tip this into the tart tin and press it down to compact it on the base and up the sides, as evenly as possible. Pop this in the fridge to chill for at least 30 minutes.

To make the filling, place the condensed milk, yolks, lime zest and juice in a mixing bowl and beat together. Pour that into the chilled biscuit base and then bake for 2025 minutes, or until when nudged it trembles only slightly, but is substantially more solid than before it went in the oven.

Remove from the oven and allow to cool completely, before refrigerating for at least 2 hours before serving.