Ginger key lime pie - recipe
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Prepare
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Serves
6 -
Skill
Easy
Ingredients
For the base
- 225 g Ginger snap biscuits
- 80 g Butter (unsalted) melted
- 30 g Unrefined molasses sugar
For the topping
- 250 ml Double cream
- 397 g Condensed milk
- 5 Lime(s) juice and finely grated zest.
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1
In a large sandwich bag, place all the ginger snap biscuits and bash vigorously with a rolling pin until you get fine crumbs.
For this step you'll need:
- 225g Ginger snap biscuits
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2
In a pan melt the butter and sugar together until completely dissolved.
For this step you'll need:
- 80g Butter (unsalted) melted
- 30g Unrefined molasses sugar
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3
Add the crumbs to the butter and stir until completely coated.
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4
Place this into a loose based pie dish and press down firmly to create the base and walls of the pie making sure there are no holes. Then place into the fridge to set for about 15-20 minutes.
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5
In a large bowl whisk together the double cream, condensed milk and lime juice and zest until completely mixed together and the mixture becomes stiff.
For this step you'll need:
- 250ml Double cream
- 397g Condensed milk
- 5 Lime(s) juice and finely grated zest.
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6
Spoon this onto the biscuit base and place in the fridge for approximately 4 hours to set. Before serving, sprinkle with more lime zest and molasses sugar.