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!
Did not whip to peaks of any type following the recipe as written. I froze the lime soup in an ice cream maker to get the consistency sliceable, but it melted quickly at room temp. Not tasty enough to be worth trying again whipping the cream first.
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.