Amy’s Ginger and Lime Pie (Key Lime)

Recipe of: Amy Gurto
Recipe of: Amy and all of Joe’s usual Thanksgiving guests
Total time: 55 minutes
Number of servings :8
Serving size: 1 sllice

Ingredients

  • 300g gingernut biscuits
  • 110g butter, melted
  • 1 x 397g can condensed milk
  • 3 medium egg yolks
  • finely grated zest and juice of 4 limes
  • 300ml double cream
  • 1 tbsp icing sugar

Method

  1. Heat the oven to 160C/fan 140C
  2. Whizz 300g gingernut biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
  3. Mix with 110g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
  4. Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
  5. Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
  6. Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 6 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
  7. To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
  8. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.