|Lime & Ginger Pie|
This tangy lime pie with a ginger biscuit base is the perfect ending to summer meals. It's light and pallet cleansing and slides down oh so easily after you've been feasting on barbecue.
Ingredients (Serves 8-10)
200g ginger biscuits
100ml fresh lime juice
A tablespoon zest
100 ml whipping cream
A can of condensed milk
2 egg yolks
150ml of whipped cream for piping on top
Preheat the oven to 175c
Crush the ginger biscuits into a powder.
To crush the biscuits I put them inside a plastic bag and bash them with a wooden rolling pin.
Melt the butter and mix it into the crushed biscuits.
Line a round baking tin with baking parchment and grease the sides.
Firmly press the biscuit mixture into the bottom of the tin.
Bake the base for 10 minutes. It will deepen in colour and become firm.
Prepare the filling. Whisk the egg yolks until pale then add the condensed milk and lime zest. Whisk together for 5 minutes. The longer you whisk for the lighter the pie filling will be. Whip the cream until it doubles in size. Finally fold the whipped cream and the lime juice into the condensed milk and eggs.
Pour the filling over the base and bake in the oven for 15minutes.
The filling will be springy and slightly sticky once baked.
Allow the pie to cool by chilling for at least 2 hours before piping the whipped cream around the edge.