Cornershop Lime Pie
by Sophie Missing & Caroline Craig
from The Corner Shop Cookbook (Penguin/Square Peg) Photography: Charlotte Bland
You may have cause to buy it often, but surely one of the most glorious ingredients to grace any shop’s shelves is condensed milk. Boil it in the can, on its side in a large pot of water to make dulce de leche (if you happen to have a spare 3 hours), or just pour it into a bowl and mix with lime and cream to make this stripped back version of Key Lime Pie.
Serves 6-8
Prep time: 10 mins, plus 1 hour chilling
Cooking time: 5 minutes (to melt butter)
Ingredients
For the base
50g butter
100g Ritz crackers (you could use digestives instead)
For the filling
1x 227ml carton double cream
1 x 397g tin condensed milk
Finely grated zest and juice of 4 large limes
Method
First make your base. Melt the butter in a small saucepan. Add the crackers, crushing them with your hand as you pour them into the pan – don’t obliterate them though as it’s nice to have a few chunky bits. Mix together, then line the bottom of 6-8 tumbler glasses with an equal amount of the mixture, around 1 heaped teaspoon (6 is a good portion, but you could easily stretch the mix out to make 8 smaller glasses). Press down on the mix with the back of a teaspoon, and leave the glasses to chill in the fridge.
For the filling, whip the cream in a bowl until it forms very soft peaks. Pour the condensed milk into a separate large bowl (scraping it all out), then add the zest of 3 limes and all the lime juice. Give it a good mix – it will look worryingly like scrambled eggs at first, then it will start to magically thicken and be okay. Fold in the whipped cream until well combined.
Spoon an equal amount of the filling mix into your glasses, and top with the remaining lime zest. Chill in the fridge for at least an hour before serving.
Drinks tasted on air, alongside the dish:
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