Sunday, 12 February 2017


I love any citrusy based desserts. That sharp kick really packs a punch and works so well with all
different types of cakes and bakes. It's only natural then that every time I see a Key Lime pie it takes all my might not to jump over and stick my face in it! I'm no food historian so I don't know what's in a traditional Key Lime pie but I say who cares about the rules and just make what you enjoy to eat! That's why for me the best biscuit base to use on a Key Lime consists of crushed ginger nuts. Lime and ginger! A fabulous flavor combination.

Feel free to use experiment though, maybe using chocolate bourbons or cookies, there is array of biscuity opportunities out there! This is a no bake pie too so if your having a party or BBQ this is great to make as after you've made your base, you basically chuck everything in a bowl, whisk and then whack in the fridge safe in the knowledge that no oven based accidents are going to ruin it later.

The final flourish of adding a big wad of whipped cream and lime zest to the top of the pie after it has set is optional but if you really want a decadent naughty after dinner treat then go for it. Your new year diets can always resumes on Monday! Lets not waste anymore time, get your ginger nuts out and crack on.

Ginger Nutty Key Lime Pie

250g Ginger Nuts
100g Butter
397g Condensed Milk
Juice Of 5 Limes
Zest Of 6 Limes
600ml Double Cream

  1. Chuck the ginger nuts into a food processor and blitz until they are crumbs. You can bash them in a plastic bag with a rolling pin instead if you want if you're feeling agressive! Tip the crumbs into a bowl.
  2. Melt the butter on a low heat in a sauce pan and then tip into the crumb bowl and give everything a good mix together. Pour the buttery crumbs into a loose bottomed tart tin and press the crumbs down into the base a loose bottomed 25cm tin so that they are are nice and compact. Place into the fridge whilst you whip up your filling.
  3. Add the condensed milk, lime juice, zest of 5 limes and 300ml double cream into a bowl and whisk until soft peaks form. Remove the tin from the fridge and tip the filling into the ginger base and level out with a spatula. Place back in the fridge for at least 2 hours until the filling has set.
  4. When set, whisk the remaining 300ml of double cream until soft peaks form and dollop into the centre of the pie. Finish by sprinkling over the remaining lime zest.
Pop the pie back in the fridge until your ready to serve and once you are, pop the pie out of the tin and resist the temptation to just stick your face into it and carefully cut yourself a nice big slice. The buttery ginger nut base is just the perfect partner for the creamy zesty lime filling whilst the whipped cream topping might seem like a bit of creamy overkill but now and then you need to treat yourself to something which you know is bad for you. Sometimes you have to be a little bit naughty! The no bake nature of the pie makes this an easy one to whip up too so basically you have no excuse not to try it at least once. You'd be nuts not too!

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