I once won a cooking competition with this recipe. I’m only going to repeat that because it’s the only time I have ever won anything! So I will. I once won a cooking competition with this recipe. It has stayed in my slightly grubby home-made recipe book for many years now and when ever I make it, the house is just filled with a fantastic aroma. Really, it’s the kind of pie that makes people love you.
This recipe started as a key lime pie recipe that has lost its origins somewhere in the vast internet. Over time it’s become a slightly different creature than its key lime pie ancestor. Those of you that are key lime pie purists, pretend this is something else entirely, so you are not offended.
The recipe is pretty adaptable really and almost any kind of juice can be substituted, but it does need a good kick to it to balance the sweetness of the condensed milk. The acid and milk combo also helps the pie set. Lemon, lime and grapefruit would be the juices I would take as first pick. Maybe unsweetened cranberry would work well? Although I am just musing here, so I take no responsibility for any failed or yucky cranberry pies that come about as a result of this thought.
Leah (my daughter) and I made two of these pies. We decided to share the pie cooking and enjoy a pie each. She needed to make one for a 21st birthday - which was bring a plate. If you are not an NZer bring a plate means: bring a plate with food on it, not just an empty plate. This small error has been known to happen before.
She had a great time in the kitchen playing around with names for the pie, since she knew she would be asked what it was and she wanted to tell them something more exciting than “Lime Pie”, and saying that your lime pie is a “Lime Pie with a Ginger crust” is a little pretentious when you are only 21. So she settled on calling it after an invented dinosaur name - she is slightly wacky, my daughter - no idea where she gets that from! Limeopleurodon was born. So, if you feel like a little fun, call your pie a “Limeopleurodon pie”, if you want to be boring - go for “lime pie”, and if you want to be pretentious “lime pie with a ginger crust”.
Lime Pie with a Ginger crust
1 packet Gingernut biscuits (these are very hard ginger flavoured cookies - if anyone can offer a US substitute let me know)
1 1/4 tins sweetened condensed milk (420 gms)
3/4 cup lime juice (about 5 small limes)
zest of 2 limes
Preheat the oven to 350F/180C
Make the crust in an 9 or 10 inch pie dish. If you choose the smaller size, your filling will go right to the top, if you choose the larger it will leave a little crust poking out at the top. I normally use the larger dish.
Place your Gingernuts in a plastic bag, and take out all your frustrations on them. Break them into pieces with a heavy rolling pin before you place them in your food processor. If you don’t you are
likely to break your food processor, because they are very hard. If you do not have access to gingernuts, Graham crackers with a tspn of ground ginger may do the trick.
Place in the food processor and turn into fine crumbs. Add the zest from one lime and the melted butter, process again until well mixed. Your crust crumbs should have fine flecks of green lime zest through it.
Press the crumbs into the pie dish taking them up the sides and cook in the oven for roughly 10 minutes.
While your crust is cooking - make the filling.
Whisk the condensed milk, lime juice, zest of one lime and lastly the eggs in a medium bowl till well blended.
Pour the filling into the warm crust - taste (yes really) to make sure the acid/sweet balance is right. Add a little more lime juice if you feel it’s needed.
Bake for roughly 20 minutes or until the filling is set. I like to give the pie a gentle jiggle to see if it’s set in the middle. It’s better to undercook than over cook this. Since the pie will continue to set and cook a little after it’s removed from the oven
Cool to room temperature, then chill for a little in the fridge. Serve with whipped cream or mascapone and watch the smiles.
In theory, this pie will keep for a day or so in the fridge, but in our house, it never lasts that long.