FROZEN KEY LIME PIE

A cheat’s version of the classic American dessert, this tart combines a sweet, biscuity base with a zingy lime topping. You can make it several days before a dinner party and keep it in the freezer.

Serves 8-10

15 dark chocolate digestives (around 250g/9oz)

360g (12½oz) low-fat cream cheese

Grated zest and juice of 2 limes

Line a 20cm diameter cake tin with baking paper. Place 14 of the digestives in a heatproof bowl and microwave on high for 30 seconds. This will start to melt the chocolate, which helps bind the base together. Blitz the digestives in a blender until they’ve turned to crumbs. Add 1 heaped teaspoon of cream cheese, to help the mixture come together. Tip into the cake tin and press down tightly with a spoon on the base and up the sides a little. Chill in the fridge.

Meanwhile, place the remaining cream cheese in a bowl and whip it with a fork until it is light and fluffy. Add the lime juice and half the lime zest, and mix thoroughly. Remove the biscuit base from the fridge, top with the cream cheese mixture and spread out with a rounded knife so the top is even. Crush the remaining digestive, mix with the rest of the lime zest, and sprinkle over the top of the cheesecake. Freeze for 3-4 hours, until the top is like ice cream.

Remove the key lime pie from the freezer around 20 minutes before you want to serve it, and slice with a warmed knife. Once you’ve had your fill, cover the tin with clingfilm and put it back in the freezer. It should keep for at least a month.