Key Lime Pie

Preheat the oven to 180c/350f/gas 4

Break up the biscuits and then put into a food processor and blitz to fine crumbs

Melt the butter and mix with the ginger biscuit crumbs

Line the base of the tin with the crumb mixture – and press down with the back of a spoon

Bake in the oven for 15 mins – then allow to cool

Finely zest the limes

Cut the limes in half and juice (putting them whole in a microwave for a min before juicing them – makes them yield more juice)

Put the lime juice, zest and double cream together in a large bowl and whip till thick, then add the condensed milk and whisk again till thick

Spoon this over the cooled baked crust and smooth the top

Refrigerate for 3 hours before slicing