Ginger Crunch Pie Ingredients

• 100g / 4oz crushed ginger biscuits
• 50g / 2oz melted butter or margarine
• 150 ml or ¼ pint of double or whipping cream
• 1 large ( 200g approx) 7 oz tin of condensed milk
• 6 tbsp lemon juice
• grated rind of a lemon, reserve a little for decoration

Method

• Melt the butter or margarine and mix with the crushed ginger biscuits
• Spread the base inot an 8” pie dish or baking tin and press down firmly. Chill in the fridge.
• Put all the remaining ingredients in a bowl and mix well using a food processor, blender or by hand.
• Pour over the base and refrigerate, preferably overnight.
• You can decorate the top with finely grated lemon rind or chocolate curls just before serving.