Ginger key lime pie

  • Total Time

    35m
  • Serves

    6
  • Skill Level

    Easy
  • Dietary Needs

0 Reviews

No ratings yet

Save

Share

Print

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

Method

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

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

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

  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. 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.

  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.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with BakingMad.com to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close