[hd]For the base[/hd]
250g digestive biscuits
100g butter, melted
[hd]For the filling[/hd]
405g can Carnation Condensed Milk Light
the finely grated zest and juice of
5 large limes
284ml carton double cream
30g bitter chocolate (70% cocoa solids), melted
6-8 thin lime wedges and slivers of zest
[hd]You will also need[/hd]
20cm loose-bottomed cake tin, greased
- To make the base, blitz the biscuits in a food processor until they are like fine crumbs, then combine with the melted butter.
- Press the mixture into the base and 4cm up the sides of the tin. Chill the base while you make the filling.
- Whisk together the filling ingredients until thick and creamy. Spoon over the biscuit base and chill for at least one hour.
- Remove the pie from the tin and place on a serving plate. Drizzle the melted chocolate over the top and leave to set. Before serving, decorate with the lime wedges and the zest.