Ginger key lime pie recipe ➤2025
This recipe puts a new twist on the classic key lime pie by adding a delicious touch of ginger, creating a unique and unforgettable dessert. Yes, really.
Equipment
- 1 Food processor
- 1 Rectangular cake pan 14 x 4.5 inches
- 1 Measuring cup as a base for crushing
- 1 Grid
- 1 Blender
- 1 Large bowl
- 1 Pastry bag
Ingredients
Zesty Lime Tart with a Spiced Ginger Crumb Base
- 300 g Ginger biscuits - I used McVities Ginger Nuts
- 150 g Unsalted butter, melted
- 397 g Tin of condensed milk
- 3 Units Large egg yolks
- 180 ml Key lime juice (or regular lime juice)
- 120 ml Double or heavy cream (optional)
- 1 tbsp Lime zest
Instructions
- Oven 160°C / 320°F (140°C fan). Add the ginger biscuits to a food processor or blender, and pulse until a fine crumb is formed. Or put the biscuits in a heavy-duty plastic bag, and pound with a rolling pin until they are crumbs. Transfer the crumbs to a bowl and add melted butter. Stir until all the crumbs are wet, then spoon into a 9-inch round loose-bottom tart tin (or use a 14 x 4.5-inch rectangular tart tin like I did). Use the base of a measuring cup, or a glass with a flat bottom, to squash the biscuit crumbs into the base and the sides of the tart tin, then bake in the oven for 10 minutes.
- When the crust has been baked, take it from the oven and let it cool in the tart tin on a wire rack. If the edges have fallen slightly while baking, rapidly use a measuring cup to push the sides back into position.
- While the crust cools, it’s time to prepare the key lime filling. Place the condensed milk, egg yolks, key lime juice, and key lime zest in a large bowl. Beat or whisk until everything is really well combined, 1 minute or so. Pour into the cooled biscuit crust up to the top. Return to the oven to bake for 15 minutes.
- Bake, then remove from the oven again and cool on a wire rack for 30 minutes. Refrigerate for 3 hours or more, and then garnish with rosettes of whipped cream, as shown. Serve chilled.
Video
Notes
This key lime pie will last 2–3 days in the fridge. If the pie has been unrefrigerated for more than 3 hours, do not consume it. You can freeze the pie (the rosettes of cream don’t go on until later) for up to 2 months, too.