Ginger Keylime Pie (18/11/22)

Managing to be both warming and a reminder of spring, this indulgent, zesty pud is a real treat at the family table. Of course I didn’t use key limes, I used lime limes. πŸ˜Š And I forgot that my loose bottomed tin would leak! So don’t forget to line the OUTSIDE of your tin with foil and place on a baking tray. My daughter had fun piping on the whipped cream and using sprinkles. It’s a really easy dish that the kids can help you make or, if they’re old enough, they can make themselves. This recipe easily serves 8 to 10. I was super efficient and used the egg whites to make gluten free cookies. Waste not and all that. Sadly, they did end up in the bin (not unexpected!) and Alistair and Graham were left hungry! I will try to make them again. Maybe.

Ginger Keylime Pie

Ingredients

  • 310g gingernut biscuits
  • 150g Melted butter
  • 4 Large egg yolks
  • 397g Can of condensed milk
  • 4 Limes (zest & juice)
  • 250ml Double cream
  • 2 Tbsp Icing sugar (sieved)

Method

  1. Preheat the oven to 180 degrees centigrade (160 fan).Place the biscuits in a food processor or in a large bag and crush with a rolling pin until you have nice fine crumbs.Melt the butter in a small saucepan or in the microwave.
  2. Place the crushed biscuits in a large bowl and add the melted butter and mix until fully combined. Take a loose bottomed 22cm flan tin (line the outside roughly with foil to catch the butter) and put the biscuits in. Start with the sides and press the mixture up the sides then level the bottom in an even layer. Bake in the oven for 10 minutes then set aside to cool. 
  3. Next to make the filling, put the egg yolks in the bowl of a stand mixer with a whisk attachment and whisk until light and fluffy. Add the condensed milk and whisk for 2 minutes. Then add the zest and juice of the limes and whisk for a further 5 minutes until thickened slightly. Put the lime mixture on top of the cooled base and smooth it.
  4. Bake for 15 minutes then set aside to cool. When cool, place in the fridge and chill overnight.
  5. When ready to serve, whisk the cream and icing sugar to soft peaks. Put the cream on top of the tart and level.
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