Ginger Key Lime Pie
About our ginger key lime pie
Try this gorgeous ginger key lime pie brought to you by MasterChef winner Shelina Permalloo. The combination of the ginger spice and the zesty lime will tingle your taste buds.
For more ginger-based recipes, try our gingerbread cinnamon cupcakes or our ginger and chilli cookies.
Method
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.
Step 2
In a pan melt the butter and sugar together until completely dissolved.
Step 3
Add the crumbs to the butter and stir until completely coated.
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.
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.
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.
Ingredients
For the Base
- 225gGinger snap biscuits
- 80gUnsalted butter (melted)
- 30gBillington's Unrefined Molasses Sugar
For the Topping
- 250mlDouble cream
- 397gCondensed milk
- 5Lime(s) (juice & finely grated zest)
0 Baker Ratings
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?