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Ginger Key Lime Pie

Sweet, sharp and aromatic, a delicious dessert to have after a heavily spiced meal 


225g ginger snap biscuits
80g unsalted butter, melted
30g Billington’s Molasses Sugar
250ml double cream
1 tin (397g) condensed milk
5/6 limes, juiced and zested


  1. In a large sandwich bag, place all the ginger snap biscuits and bash

    vigorously with a rolling pin until you get fine crumbs.

  2. In a pan melt the butter and sugar together until completely dissolved.

  3. Add the crumbs to the butter and stir until completely coated.

  4. Place this into a loose based pie dish and press down firmly to create

    the base and walls of the pie making sure there are no holes. Then place into the fridge to set for about 15-20 minutes.

  5. In a large bowl whisk together the double cream, condensed milk and lime

    juice and zest until completely mixed together and the mixture becomes stiff.

  6. Spoon this onto the biscuit base and place in the fridge for

    approximately 4 hours to set.

  7. Before serving, sprinkle with more lime zest and Billington’s Molasses


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The Sunshine Diet is packed full of exotic recipes that are simple to create and are packed full of flavour and fragrance.

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