Shelina Permalloo’s Ginger Key Lime Pie

This lovely cheesecake is perfect either as an afternoon snack or as a finale to
a fantastic meal. The Billington’s Molasses Sugar really complements the
richness of the ginger biscuits and the tangy flavor of the lime.

Serves: 6-8

Shelina Permalloo's Ginger Key Lime Pie


• 225g ginger snap biscuits
• 80g unsalted butter, melted
• 30g Billington’s Molasses Sugar
• 250ml double cream
• 1 tin (397g) condensed milk
• 5/6 limes, juiced and zested with a
micro plane or the smallest side of
a box grater


1. In a large sandwich bag, place all the ginger snap biscuits and bash
vigorously with a rolling pin until you get fine crumbs
2. Melt the butter and sugar together in a pan until completely
3. Add the crumbs to the butter and stir until thoroughly coated
4. Once cool enough to touch, place this into a loose-based pie dish
and press down firmly to create the base and walls of the pie,
making sure there are no holes. Place this into the fridge to set for
about 15-20 minutes
5. In a large bowl, whisk together the double cream, condensed milk,
lime juice and zest until the mixture is completely mixed and
becomes stiff
6. Spoon this onto the biscuit base and place in the fridge for
approximately 4 hours to set
7. Before serving, sprinkle with more lime zest and Billington’s Molasses

Leave a Reply

Please login or register to leave a comment.

Please wait while we process your request.

Do not refresh or close your window at any time.