Key Lime Pie Recipe...nom nom nom

So key lime pie is one of my favourite desserts.. My mum usually makes them but I decided to attempt one for my works BBQ last weekend and it came out soooo good, so i'm putting the recipe and pics below... purely because I adapted the recipe a little.

ok so I got the recipe from the Nigela Lawson's latest book (sorry I can't remember the name of it)

this is a picture of 'her' finished result (according to the book anyway)

INGREDIENTS (THAT I USED)

DISCLAIMER: Please Bare in mind I tweaked the recipe a little - i'll explain where below in the ingredients list

You'll need :

Ginger nut biscuits - 300g pack (Nigella advises digestives but i like the extra flavour from a ginger nut in the base 

4 x limes (both rind and juice)

dark chocolate (real good quality) 

397g tin of condensed milk

50g of unsalted butter (room temp)

300mls of double cream

2 table spoons of cocoa powder

You'll also need 

a food processor or the means to break up the biscuits (i used good old bags and a heavy rolling pin)

a greased tin for the pie

grater for the chocolate

2 large sized mixing bowls

a hand whisk or food mixer

a tool to get the rind off your limes

the usual knives etc

• Ok to start with you break up the biscuits into a very fine consistency, I used brute force only by putting the biscuits in a bag and hammering the life outta them with a wooden rolling pin, but next time i'll use a food processor because ginger nuts are pretty tough to break!
• when the biscuits are ready, put them into a bowl and mix them with the cocoa powder, about 4-5 squares of grated dark chocolate (I found a potato peeler the best way to grate the chocolate) and the butter, until they make a fine damp sandy mixture (here is where i think the food processor would work best, i used my hands and although it tasted pretty great, it was still not a nice fine crumbly consistency and didn't bind as perfectly as I'm sure it would have with the food processor.
• then the fun part, basically line the greased tin with the mixture, my mum usually just puts the biscuits on the base however Nigella had it lined up the side so I followed this, I must say tho that 300g of biscuits actually more than covered this tin and then also lined the base of another tin!
• put the base into the fridge while you make the filling

This is how it looked by this stage 

and this is the additional base covered with the remaining mix

 The filling

• Pour the condensed milk into a mixing bowl
• then take the rind off 4 limes and keep it in a separate bowl for decoration at the end 
• cut your limes in half and squeeze the juice of each one into the condensed milk
• pour the double cream into the mixture, then whisk it until its a thick creamy consistency (again you can use a proper whisker if you lie but i went for good old fashioned elbow grease)

Like So

 Pour the filling into the base and smooth it across, you can make patterns if you so wish, the put it in he fridge to set...

This is the remains of filling going into the extra pie!

4 hours minimum however i made my pie the night before so it had all night to set.
 after the setting period decorate it with the rind and shavings of chocolate, and enjoy

This was my finished result!!

 Lessons learned:

• I will definitely not use as many biscuits next time
• I'll use a food processor for the base.. i found that once i took the pie out f the base and cut it it kind of crumbles, this was because the base wasn't crushed up as well as it could have been had I used a food processor.

Overall it tasted great, and went down a treat with all who had it

Let me know if you give it a try guys!