I always feel like a bit of a fraud when everyone says how much they like my key lime pie, because it is so easy. I mix up the base but generally use a cheesecake base of either digestive biscuits or graham crackers. I tend not to add any extra sugar as I do not see the need. For this recipe I am changing it up and using ginger nuts. Half a box to be precise which leaves the other half to be eaton with a nice cup of tea. When I was little, my friend’s mother told me that if you cracked a ginger snap on your elbow and it broke into three pieces and then you ate those three pieces in COMPLETE SILENCE you could make a wish. We ate a lot of ginger snaps, and she always seemed very happy.
For the Base
5 ounces, 150 grammes or slightly over a third of a box of Trader Joe's Ginger Snaps, crushed.
3 ounces or 3/4 stick of butter, melted
For the Filling
4 fluid ounces/half a cup or the juice of 3/4 limes ( use key limes by all means but they are so small it will take forever)
1 large can of condensed milk
grated lime zest
2 eggs, separated
limes or strawberries
Heat oven to 325F
Mix crushed ginger snaps and melted butter and use to line a 8-9 inch pie dish or spring form tin.
Heat in the oven for 5-8 minutes, then allow to cool.
In a medium bowl mix the egg yolks, condensed milk and lime zest and juice.
In a separate bowl whisk the egg whites until just stiff.
Fold the egg whites into the egg yolk mixture and mix until fully incorporated.
Pour the lime mixture onto the cooled ginger snap base, and level with a spoon.
Cook for 10-15 minutes until the top is just set, then cool in a fridge for a few hours or overnight.
Decorate with whipped cream and with strawberries or lime slices.