How to Make Lime and Ginger Pie

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Refreshing, light with a little kick. Perfect for cleansing your palette after a meal, party food or just because. You can either make one big one or as I have done, individual ramekins.

by Stewart Lloyd

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3.2k Views

Step 1 of 21

Just a fancy shot of the ingredients.

Step 2 of 21

Crush up your ginger nuts. If you have a blender use the pulse setting, if you don't invent a way to crush them. I used the end of a rolling pin.

Step 3 of 21

This is what you are looking for. Fine crumbs of gingery goodness.

Step 4 of 21

Get you're dishes or large tin ready. If using a tin ether line with grease proof paper or cling film. So you can get it out. I find it easer to use individual ramekins so you don't have that problem.

Step 5 of 21

Melt your butter in a pan. Do not burn/boil the butter. If you do start again or it will give the base a horrible taste.

Step 6 of 21

Turn off the heat and Add the ginger nut crumbs and mix well until the butter has evenly distributed into the mix.

Step 7 of 21

Add the base into the moulds you are looking to have a good 1cm thick base.

Step 8 of 21

If you want, use a bent teaspoon to press the base down. This bent teaspoon will have a use later on also. •••••Place the bases in the fridge to set•••••

Step 9 of 21

Now it's time to zest your limes. Try not to get any of the pith (white bit of the skin). Or any of you're nails or skin :s.

Step 10 of 21

Take the skin off the Ginger. Find the fine side of the grater to grate the Ginger. Don't use to much as it has got a strong kick. Use about this much.

Step 11 of 21

Now squeeze the lime juice into the zest and ginger.

Step 12 of 21

Pour in the double cream and the condensed milk to the juice, lime and ginger and whisk until the mixture firms up. 5,10,15 mins who knows, depends on how good a whisker you are.

Step 13 of 21

You are looking for this kind of consistency.

Step 14 of 21

Dollop the creamy mixture on top of the chilled bases.

Step 15 of 21

Bring back your bent teaspoon. If you copy what I'm doing in the video this spreads the mixture out evenly.

Step 16 of 21

Hmmmm now don't eat it yet. Put it in the fridge for a good 30mins.

Step 17 of 21

Break up your chocolate. I cheat and use the microwave to melt it. If using this method, twenty seconds, stir, twenty second ,stir you get the idea. You don't want to cook the chocolate.

Step 18 of 21

Use a piping bag, spoon or some strange ball of greaseproof paper like me to decorate the tops of the desert. I'm sure you snappers can be more artistic than me. Then back in the fridge for 3-4 hours.

Step 19 of 21

One for you Snapguide team 😃 :)

Step 20 of 21

After 3-4 hours in the fridge you're ready to get tucked in. Garnish with a lime wedge if you want to be pretentious :).

Step 21 of 21

Let me know what you think. If you make It let me know how you get on. Enjoy snappers. They will keep in the fridge for as long as the sell by date on the cream you have used.

You're Done!

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This guide was made by:

Stewart Lloyd

Perth, Perth and Kinross

Following

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Leave a Comment

Making these right now. Had to use whipping cream though. They don't have double cream in the U.S. At least according to google hah. Hope the come out as good as they look though!

J S 5 months ago