This airy, mousse-like treat has a lovely zesty finish for any meal! So, if you are a fan of our Key limey Pie chocolate from our Dessert Collection, then this is for you. Its cookie biscuit base sets in the fridge rather than the oven and it’s super quick to do! What’s more, not many ingredients are needed for this cheeky number.
Ingredients:
For the base:
- 2 x packets of Oreo cookies
- 100g of butter
For the filling:
- 397g can Carnation Condensed Milk
- 5 large limes (finely grated zest and juice)
- 300ml double cream
- Half a small tub of soft cheese
To decorate:
- Lime zest
- 100g Lily O’Brien’s Milk Chocolate Drops
Method:
- Smash the biscuits up in a bag using a rolling pin, until smooth crumbs (or blitz in a food processor).
- BAKING TIP: If you’ve had a bad day, the rolling pin works well!
- Melt the butter slowly then add the biscuits and stir well until all combined.
- Mix the crushed Oreo cookies with the melted butter in a bowl.
- Tip the mixture into a loose bottom tart tin, and pat down with the underneath of the glass until compact and flat.
- Chill in the fridge for 20 minutes (Or 10 in the freezer).
- In a separate bowl, whisk together the condensed milk, soft cheese, double cream and lime juice.
- Mix together until the mixture has thickened. It will take a little time but it will thicken.
- Then add the lime zest and give another stir.
- Pour onto your Oreo cookie base.
- Chill in the fridge for 1 - 2 hours.
- When ready to serve, remove from the fridge and the tin and place on a plate.
- Melt your chocolate drops in a microwave bowl in the microwave for 1- 2 minutes, being careful not to let the chocolate burn.
- Let cool a little, as you don’t want to melt the pie, but make sure it’s still runny.
- Drizzle the melted chocolate over the top using a spoon.
- Sprinkle with lime zest and then cut into slices and serve.
