I’m pretty sure this is the easiest pie you’ll ever make. It has a crunchy chocolate biscuit base and a silky, creamy, lime filling.

It’s important to use the recommended amount of lime and lemon juice so the cream sets. For the most reliable results, weigh on digital scales.

Method

• Line a 23cm tart tin with sloping sides or quiche dish with two layers of cling film, leaving some overhanging to help lift the pie out afterwards. (If using a ceramic dish that you are happy to serve the pie from, there is no need to line the dish, just grease with a little sunflower oil.)

• To make the base, put the butter into a medium microwaveable bowl, cover and cook on HIGH for 30 secs (1000W), 40 secs (800W), or until melted. Put the biscuits in a strong plastic food bag and bash into fine crumbs with the bottom of a saucepan — or blitz in a food processor but don’t let them get too powdery. Add to the bowl with the melted butter and mix well.

• Press the buttered crumbs firmly into the base and sides of the tin or dish with the back of a spoon until evenly covered, flattening the edges with your fingers. Freeze for 30 mins.

• Meanwhile, weigh the lemon juice, then add enough lime juice to make up to 70ml.

• For the filling, mix the cream and sugar in a large microwaveable mixing bowl or jug. Cover and cook on HIGH for 3 mins (1000W), 3 mins 40 secs (800W), or until the cream is hot but not boiling. Stir until the sugar dissolves.

• Add the lime zest, followed by the lime and lemon juices, stirring for a few seconds, or just until the cream thickens a little. Pour the mixture carefully onto the prepared biscuit base. Cover and chill in the fridge for at least 8 hours or overnight until set.

Using the cling film to help you, gently lift the pie out of the tin or dish and carefully transfer to a serving plate. Cut into wedges and serve immediately.

Tip: Use unwaxed limes or scrub well in warm water before grating.

Recipe adapted from: ‘PING!: Cook, Bake, Create Using Just Your Microwave’ (HQ, HarperCollins)

First published in the JC July 2023