Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat oven to Fan Oven 160°C /180°C/350°F/Gas 4

Make the base: put the digestive biscuits into a large plastic/freezer bag, lay out on a work surface and roll your rolling pin over to crush the biscuits. Continue to roll into you have fine crumbs. Alternatively, you can roughly break the biscuits with your hand and then put them in a food processor and pulse until they make fine crumbs.

Melt the butter in a medium to large saucepan over a moderate heat. Take off the heat when melted.

Tip in the biscuit crumbs, as well as the salt and powdered ginger (if using), and stir to mix thoroughly, ensuring all the crumbs are evenly covered in the butter.

Tip into a 20cm/8 inch loose-bottomed fluted flan tin and press firmly into the tin getting into all the ridges and edges and building up the sides

Cook in the centre of a preheated oven for 15 minutes. Take out of the oven and leave to cool. Leave the oven on for the filling.

Make and cook the filling: beat the egg yolks and condensed milk in a mixing bowl with an electric whisk for a minute or two until aerated.

Add the lime zest and juice and fold in to mix thoroughly using a spoon or a spatula.

Pour into your biscuit base, level the surface and cook for 20 minutes or until set.

Remove from the oven and leave to cool. When cool, cover and refrigerate for a few hours. Ideally 5 or 6 but a minimum of 1.

Top with Cream and Lime Zest: whip the cream with an electric whisk until it reaches soft peaks and fill a piping bag with a nozzle.

Pipe the cream onto the pie and sprinkle over extra lime zest.

Slice the pie, serve, eat and luxuriate in the flavour and texture pleasures that are Key Lime Pie!