Ginger Key Lime Pie

Makes 12 servings

Prep time: 15 mins + setting time

Cooking time: 20 mins

Make the most of seasonal limes with our ginger twist on classic key lime pie! The ultimate easy, zesty dessert.

Tips & Tricks

Save the egg whites and turn your pie into a Ginger Meringue Key Lime Pie! Simply beat your egg whites with ¼ cup Pams Caster Sugar. Dollop on top of the pie then grill in the oven for 3 minutes or until lightly golden brown.

Ingredients

1 packet of Pams Finest Decadent Ginger Chunk Cookies
⅓ cup Pams Pure Butter, melted
1 can Pams Condensed Milk
2 Pams Egg Yolks
3 limes, juice and zest (about 1/3 cup lime juice)
½ cup Pams Cream, whipped into soft peaks

Method

Place the cookies and the melted butter into a food processor and pulse until it forms a rough crumb.
Grease a 26cm loose base tart tin. Press the crumbs into the tin, making sure they are evenly spread and pressed firmly up the sides. Put in the fridge to chill while you make the filling.
In a large bowl, whisk together the condensed milk, egg yolks, and lime juice until smooth. Pour into the chilled pie crust and bake at 170°C for 15 minutes, or until the sides are set and the center is still wobbly.
Leave to cool slightly and place in fridge to set for 4 hours, or overnight.
When ready to serve, dollop the whipped cream on top and sprinkle over the lime zest.