Key Lime Pie Recipe Ginger Biscuits

Heat oven to 180c fan 160c gas 4.

Key lime pie recipe ginger biscuits. Alternatively place the biscuits into a sturdy plastic bag and beat with a rolling pin until you have crumbs. Reduce the oven temperature to 170c 325f gas 3. The recipe is for 12 to 16 people but can be reduced to what amount you want.

It also lasts a few days in the fridge if you don t eat it all in one go. Grease a 9 inch flan tin pour the crumb mixture into the tin and press evenly into the bottom and the sides to form a case. Then add to melted butter and mix.

Pour the biscuit crumbs into a bowl add the melted butter and combine. Add the crumbs to the butter and stir until completely coated. Place in a tin and put in fridge for 15 minutes.

For the lime filling in a large mixing bowl whisk together the condensed milk with the lime juice lime zest and egg yolks until the mixture. Whizz 300g hob nobs to crumbs in a food processor or put in a strong plastic bag and bash with a rolling pin. 100g ginger biscuit base 150g butter melt butter in a saucepan until dissolved.

This is a cracking recipe which is easy peasy and can be made in advance. A few months back i made key lime pie with a ginger biscuit base for a school project and it was hugely accepted by teachers and students. Place the ginger biscuits in a food processor or blender and pulse into fine crumbs.

Place the crumbs into a bowl and add the melted butter. In a large sandwich bag place all the ginger snap biscuits and bash vigorously with a rolling pin until you get fine crumbs. Add the butter and pulse to combine.