KEY LIME PIE

Crumb Crust Ingredients.....85gm of butter/ marg, 175 gm of ginger nut biscuits, 2 tbs of castor sugar, 1/2 tsp of ground ginger. Filling Ingredients......397gm can of condensed milk, 125ml of lime juice, finely grated rind of 3 limes, 4 egg yolks, thickened cream to serve. Preheat your oven to 160 deg C. Grease a 23cm pie plate with cooking oil. To make the pie crust, crumb the biscuits in your processor or with a rolling pin. Add the sugar and ground ginger to the bicuit crumb. Add the softened butter/ marg and mix until the crumbs are moistened. Tip the crumb mixture into the greased pie plate and press over the base and up the side. Place the pie plate on a baking tray and bake in the preheated oven and bake for 5 minutes. Beat the condensed milk, lime juice, lime rind ( keep a little for the garnish), and the egg yolks together in a bowl of your mixer until well combined. Remove the crumb crust from the oven and pour in the filling, spreading out to the edges. Place the filled pie crust back into the oven and bake until the filling is set around the edge and a little wobbly in the centre ( about 15 minutes). Transfer to a wire rack and leave to cool completely, then cover and chill in the refrigerator for 3 hours. Scatter with reserved lime rind and serve with dollops of whipped cream.