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Ingredients
- 250g ginger nut biscuits
- 125g Butter, melted
- 400ml condensed milk
- 2 Eggs
- 125ml freshly squeezed key lime juice, (approximately 6-10 limes), plus zest of 2 limes
- 1 Lemon, juice only
- whipped Cream, to serve
- slices of key limes, to serve
Method
1. Preheat the oven to 180C/gas mark 4.2. Place the biscuits into a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to a mixing bowl, add the melted butter and mix until well combined. Spoon into a 23cm/9in square tin and press down into an even layer.
3. Mix the condensed milk and eggs together in a bowl with a fork, then gradually add the lime and lemon juice, mixing continually until the mixture begins to thicken. Stir in half of the lime zest.
4. Pour the mixture on top of the biscuit base and sprinkle the remaining zest over the top. Cook in the oven for 10-15 minutes, or until the mixture is slightly set. Remove from the oven and allow to cool to room temperature, then place into the fridge (where it will continue to set). Chill for at least one hour.
5. To serve, cut the pie into slices and serve with a dollop of whipped cream on the side. Garnish with a slice of key lime.
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Latest Comment
View all comments (4)Charita did make a strong point in the broadcast that it should not be cooked for more than 10 minutes, otherwise it might split and tend to go runny around the edges.
very quick and easy to make
This is a really quick and easy recipe and I have served it on the past two weekends to dinner guests. Everyone was very impressed so I'm happy! The only slight criticism is that the recipe asks for 400ml of condensed milk but tins come in 325g. I just used two tins and it worked fine.
super easy to make and kid family friendly due to the sweetness of the condensed milk (kids!) and tartness of the limes (me!). no sign of ginger nuts here in sweden but digestive bics with ginger powder worked pretty well.