You can make this on days where you can't bear to switch on the oven as it's so hot, or in the depths of winter as the ginger biscuit base with a hint of cinnamon complement each other nicely.
Makes: One 23cm pie, or 6-8 ramekins
Preparation time: 15 mins plus at least 2 hours for the pie to set
200g pepperkaker biscuits (ginger biscuits sold in Ikea), or plain hobnobs
125g melted butter
30g dessicated coconut (unsweetened)
1/2 teaspoon cinnamon
200g crème fraîche
370ml Carnation condensed milk (plus a little extra just in case)
1. To make the base, bash the biscuits in a plastic bag until they are like breadcrumbs (you can also use a food processor).
3. Press the mixture into the base of a 23cm loose-bottomed cake tin. Chill the base while you make the filling.
5. Pour the filling onto the chilled base and smooth with a spatula. Cover the top with clingfilm and put in the fridge for at least two hours.
6. Remove the pie from the tin before serving and decorate with the remaining lime zest. It will keep in the fridge for a couple of days but I've never had any left to put away!