Adaptrix
Warning
Don’t use coconut condensed milk in
place of the regular condensed milk.

It bubbles up and over – almost fizz
like. It’s one of the weirdest reactions
I’ve ever seen!
Chocolate rye crumb
Inspired by Nigella Lawson’s
combination of lime and dark
chocolate in a cheesecake, I adore
using a chocolate rye crumb crust.

Lime and chocolate is not for
everyone, but it is very much for me.

Load the piping bag with the cream mix. Holding it cut-seam side
up, pipe rows of swirly cream ribbons across the surface. A little of
the filling peeking through is very welcome. Finely grate the extra
lime over the top, tapping the zest off as you go. Scatter the white
chocolate rubble or a little of the extra Crisp rye streusel on top.

To cut, dip a thin-bladed knife in hot water and dry off. Cut though the
filling to just hit the crust. Take the knife out, dip and wipe again, then
hold the handle with stabbing intent, keeping your pie dish–holding
hand well clear of the knife’s trajectory. Sink the knife into the centre,
along the cut line, and draw the knife through, feeling it cleave the
crumb crust. Clean your knife again and run the tip along the crust
edge to just break the seal of the baked crumb. Wiggle out the first
piece (always the hardest to remove) – then keep on cutting slices of
life-affirming pie to serve. Pie know I love you!