Gin key lime pie recipe
 The inspiration for this key lime pie is the classic partnership of gin and lime; chocolate and lime is another great pairing – think of chocolate lime sweets. If you choose chocolate biscuits for the base, don’t be tempted to skip the lime cordial glaze or the chocolate flavour will overwhelm the filling. If you want to use more gin for the glaze, increase the gelatine to 4 leaves. 200g/7oz chocolate biscuits, such as Oreos or bourbon biscuits, or digestive biscuits, finely crushed75g/2¾oz butter, melted 200g/7oz chocolate biscuits, such as Oreos or bourbon biscuits, or digestive biscuits, finely crushed 75g/2¾oz butter, melted 4 large free-range egg yolks4 limes, grated zest and juice25ml/1 tbsp + 2 tsp gin397g tin condensed milk 4 large free-range egg yolks 4 limes, grated zest and juice 25ml/1 tbsp + 2 tsp gin 397g tin condensed milk 3 leaves gelatine150ml/5fl oz lime cordial25ml/1 tbsp + 2 tsp gin 3 leaves gelatine 150ml/5fl oz lime cordial 25ml/1 tbsp + 2 tsp gin 50g/1¾oz dark chocolate, broken into pieces15g/½oz butter1 tsp golden syrup 50g/1¾oz dark chocolate, broken into pieces 15g/½oz butter 1 tsp golden syrup Method Preheat the oven to 180C/160C Fan/Gas 4. Mix the biscuits with the melted butter until thoroughly combined. Press into a 23cm/9in round flan tin, pushing the crumb mix up the sides of the tin. Bake for 10–12 minutes, then remove from the oven and leave to cool completely.To make the filling, put the egg yolks and lime zest in a bowl. Beat until the yolks are foamy and greatly increased in volume, then whisk in the lime juice and gin, followed by the condensed milk. When everything is completely combined you should have a thick, pourable batter. Pour this into the crust, then chill in the fridge for several hours or preferably overnight.To make the glaze, soak the gelatine leaves in cold water for about 10 minutes, or until soft, then squeeze out the water. Meanwhile, gently heat the lime cordial in a small saucepan. Stir the gelatine into the warm cordial until completely dissolved. Stir in the gin. Strain into a jug and leave to cool completely.Pour the cold but still liquid glaze over the filling and return to the fridge to set.To make the chocolate drizzle, melt the chocolate with the butter and golden syrup until very smooth. Allow to cool until just warm but still liquid. Drizzle in lines over the set glaze (make sure the glaze is well chilled, otherwise it may melt). Preheat the oven to 180C/160C Fan/Gas 4. Mix the biscuits with the melted butter until thoroughly combined. Press into a 23cm/9in round flan tin, pushing the crumb mix up the sides of the tin. Bake for 10–12 minutes, then remove from the oven and leave to cool completely. Preheat the oven to 180C/160C Fan/Gas 4. Mix the biscuits with the melted butter until thoroughly combined. Press into a 23cm/9in round flan tin, pushing the crumb mix up the sides of the tin. Bake for 10–12 minutes, then remove from the oven and leave to cool completely. To make the filling, put the egg yolks and lime zest in a bowl. Beat until the yolks are foamy and greatly increased in volume, then whisk in the lime juice and gin, followed by the condensed milk. When everything is completely combined you should have a thick, pourable batter. Pour this into the crust, then chill in the fridge for several hours or preferably overnight. To make the filling, put the egg yolks and lime zest in a bowl. Beat until the yolks are foamy and greatly increased in volume, then whisk in the lime juice and gin, followed by the condensed milk. When everything is completely combined you should have a thick, pourable batter. Pour this into the crust, then chill in the fridge for several hours or preferably overnight. To make the glaze, soak the gelatine leaves in cold water for about 10 minutes, or until soft, then squeeze out the water. Meanwhile, gently heat the lime cordial in a small saucepan. Stir the gelatine into the warm cordial until completely dissolved. Stir in the gin. Strain into a jug and leave to cool completely. To make the glaze, soak the gelatine leaves in cold water for about 10 minutes, or until soft, then squeeze out the water. Meanwhile, gently heat the lime cordial in a small saucepan. Stir the gelatine into the warm cordial until completely dissolved. Stir in the gin. Strain into a jug and leave to cool completely. Pour the cold but still liquid glaze over the filling and return to the fridge to set. Pour the cold but still liquid glaze over the filling and return to the fridge to set. To make the chocolate drizzle, melt the chocolate with the butter and golden syrup until very smooth. Allow to cool until just warm but still liquid. Drizzle in lines over the set glaze (make sure the glaze is well chilled, otherwise it may melt). To make the chocolate drizzle, melt the chocolate with the butter and golden syrup until very smooth. Allow to cool until just warm but still liquid. Drizzle in lines over the set glaze (make sure the glaze is well chilled, otherwise it may melt). Recipe tips For the chocolate topping, you could just melt the chocolate and drizzle it over, but the butter and golden syrup give a glossy finish.