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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
- 7 ounces, 175 grammes or slightly under a half of a box of Trader Joe's Ginger Snaps, crushed.
- 3 ounces, 75g or 3/4 stick of butter, melted
For the Filling
- 4 fluid ounces, 125ml/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
- whipped cream
- 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.