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Key lime pie on a ginger biscuit base with sprinkling of molasses and lime zest on top. Tried & Tested

Ginger key lime pie

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2.5 stars based on 6 ratings

Try this gorgeous pie brought to you by MasterChef winner Shelina Permalloo.  The combination of the ginger spice and the zesty lime will tingle your taste buds

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

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For the base

  • 225g 8 oz Ginger snap biscuits
  • 80g 2⅞ oz Butter (unsalted) melted
  • 30g 1⅛ oz Unrefined molasses sugar (we use Billington's) Unrefined molasses sugar

For the topping

  • 250ml 8½ fl oz Double cream
  • 397g 14 oz Condensed milk
  • 5 5 Lime(s) juice and finely grated zest.

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    In a large sandwich bag, place all the ginger snap biscuits and bash vigorously with a rolling pin until you get fine crumbs.

    Ingredients for this step

    • 225g 8 oz Ginger snap biscuits
  2. Classic mode Step 2

    In a pan melt the butter and sugar together until completely dissolved.

    Ingredients for this step

  3. Classic mode Step 3

    Add the crumbs to the butter and stir until completely coated.

  4. Classic mode Step 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.

  5. Classic mode Step 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.

    Ingredients for this step

    • 250ml 8½ fl oz Double cream
    • 397g 14 oz Condensed milk
    • 5 5 Lime(s) juice and finely grated zest.
  6. Classic mode Step 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.