Key Lime Pie

Base 

Ingredients:
85g (3oz) butter
250g (9oz) gingernut biscuits, crushed.

Method: 

• Line a tin or dish with greaseproof paper (Nothing fancy just roughly crease it into place, the biscuit base will hold it in place later. Make sure the paper is much bigger than the dish, you want “hang-over” to use to get the pie out of the tin when it’s ready to serve.)
• In a large saucepan, melt the butter and stir in the crushed biscuits. 
• Pour onto the greaseproof paper and using the back of a spoon spread out the crumbs to cover the base of the pan.
• Place in the fridge to chill while preparing the filling.

Filling

Ingredients:

405g can Carnation Condensed Milk Light
finely grated zest and juice of 5 limes
450ml (16fl oz) double cream  

Method:

• Whisk together the filling ingredients until thick and creamy (this will take 5 minutes, maybe more BUT NOT LESS).
• Spoon filling over the biscuit base and chill for at least 1 hour.  

To decorate 

Ingredients:
85g (3oz) bitter chocolate (70% cocoa solids),

Method:

• Put the chocolate in a sandwich bag & microwave for 2 -3 minutes (until its soft when you push it, do it 2 or three minutes at a time)
• When it is soft, snip the corner off the bag then using the bag like an icing bag, drizzle the chocolate over the chilled pie.
• Using the greaseproof paper as handles, remove the pie from the tin and place on a serving plate.