A Gingernut biscuit case gives this Key Lime Pie a warming winter kick!
I know what you’re thinking. Key Lime Pie in November? Really? Yes, really! This Gingernut Key Lime Pie recipe came about for two reasons that are linked. I made my first ever Key Lime Pie last summer with the help of my boyfriend, it’s one of his favourites. You can see my blog post all about the original here. Despite making it together, he never actually got to eat it, so another one was definitely on the cards, which he finally reminded me just last week.
I didn’t want to bake the same one again though, so I started to think about how to make it a little more seasonal. Back when I made my first Key Lime Pie, my mum (lover of all things involving ginger and citrus) suggested a Gingernut biscuit base, so I have her to thank for the inspiration for this recipe! The warming spices in the Gingernut biscuits I find add just the right amount of flavour to bring this recipe into Autumn/Winter. Who doesn’t want an excuse to eat Key Lime Pies all year round? If you’re after a more traditional Autumn/Winter dessert, I have to recommend my Plum & Marzipan Tarts, they make a great warm pudding with all the almond and spice flavours of Christmas.
A few notes on my recipe. Many recipes for Key Lime Pie involve egg yolks and sugar, but I’m a big fan of keeping things simple, so when I discovered (courtesy of Carnation) that adding lime juice acts as a coagulator like the egg yolks, I was very excited indeed! I find that using double cream in the lime condensed milk filling (rather than just whipped on top) gives it the thick, indulgent texture you want without needing to add egg yolks or extra sugar.
I also decided to bake my crust. You can choose between baking or refrigerating your crust to set it. My crust has sides as well as a base, so I opted for baking to get a stronger case for the Key Lime Pie filling. If you only make a Gingernut base, setting it in the fridge as you would for a no-bake cheesecake would be fine, too.
I made mine in a large tart tin, and it serves 10-12 people. Prep will only take you about 20 minutes, then it just needs a few hours in the fridge to set and you’re all done!
250g Gingernut biscuits
125g butter, melted
397g sweetened condensed milk (one tin, usually)
300ml double cream
4 limes, zest and juice
- Preheat your fan oven to 180’C and grease your tart tin. Crush the Gingernut biscuits and mix with the melted butter. Press this mixture into your tin, taking care to press it well into the fluted sides of the tin if you want to achieve the pretty effect. Bake in the oven for 10 minutes then leave to cool.
- While the base bakes, prepare your filling. Whip your double cream for a minute, then add the condensed milk and whip to ribbon stage. This is when lifting the whisk leaves a trail which falls back into the mixture.
- Add the lime juice and zest and whip again. Your mixture will quickly thicken up now and is ready to be spread onto the cooled base.
- Pop in the fridge to set for 3-4 hours minimum before serving.
You can add whipped cream to the top to serve, but I went for simple decoration with a twist of lime. Some crumbled Gingernut biscuits pieces would look lovely, too.
I hope you’ve enjoyed my recipe for Gingernut Key Lime Pie!
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