Fancy a twist on the classic key lime pie? Chocolate key lime pie is a decadent and delicious dessert that combines a rich chocolate crust with a creamy, zippy lime filling. Lime and chocolate go together surprisingly well. Try this egg-free and no-bake recipe and find out for yourself. It's quite easy to make.
Melt the butter and chocolate in a small pan over a very low heat. Alternatively place them in a bowl suspended over a pan of hot, but not boiling water.
50 g unsalted butter, 100 g dark chocolate
Whiz the biscuits in a food processor until they're fine crumbs. You can also bash them in a bowl with the end of a rolling pin, but it will take quite a bit longer.
300 g digestive biscuits
Add the chocolate mixture and whiz some more until everything is well mixed.
Press the mixture into the bottom and up the sides of a 23 cm (9 inch) loose-bottomed tart tin or silicone tart mould. The back of a spoon is good for this. I used a silicone tart mould which wasn't quite tall enough so I also made four 10 cm (4 inch) tartlet cases.
Leave in a cool place to set for an hour or so.
Lime Filling
Whisk the cream with electric beaters until it starts to thicken. You can do this with a hand whisk, but it takes quite a bit of effort.
300 ml double cream
Grate in the zest of the four limes and beat a bit more.
Add in the condensed milk and beat a little more.
397 ml condensed milk
Add the lime juice and beat for about a minute until the mixture is thick and forms firm peaks.
Spoon onto the biscuit base. Level and smooth off, then decorate with strips of lime zest and shavings of dark chocolate.
dark chocolate
Leave in a cool place to firm up for an hour or so, then remove the pie from the tin and place on a serving plate.
Notes
Please note: American cup conversions are automated and have not been tested. For best results use scales.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.