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Ginger Key Lime Pie  Veg CD DP 40mins plus cooling


Makes 1 x 22cm/9-inch cake   Cold Vegetarian Dessert Pudding



For the base

75g/3oz Butter

225g/8oz Gingernut Biscuits, crushed
For the filling

1 tbsp Grated Lime Zest (about 3 limes)

150ml/5fl.oz. Lime Juice

3 large Egg Yolks

1 x 400g/14 oz tin Condensed Milk

Lime slices to garnish



1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a 22cm/9-inch springform tin. 


2. Melt the butter in a large saucepan, add the crushed digestive biscuits and mix well. Press firmly and evenly into the bottom of the greased tin and bake for 10 minutes. Allow to cool.


3. Place the egg yolks and lime zest in a large mixing bowl whisk together for 2-3 minutes, or until the egg has thickened.


4. Add the condensed milk and continue to whisk for a further 5 minutes. 


5. Add the lime juice, whisk to mix thoroughly, then pour onto the baked crust and bake for  20 minutes, or until just set.


6. Allow to cool, decorate with lime slices and chill until ready to serve. 



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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