1 packet of ginger nut biscuits processed to a fine crumb
1/4 cup of melted butter or coconut oil
1 tablespoon of Key Lime Dukkah
1 tablespoon of Coconut Sugar
1/2 cup Jalna Greek Yoghurt
1 tablespoon of Coconut, Mango, Lime Balsamic Vinegar
1/4 cup light sour cream
1 tin of condensed milk
1 table spoon of grated lime zest
1/2 cup of freshly squeezed lime juice
Mix biscuit crumbs, melted butter, dukkah and coconut sugar together until combined.
Press into a pie dish. You can fill with the mixture right away if you want a crumbly base. I chose to bake mine at 170 degrees for 8 minutes.
Filling. Whisk together condensed milk, Greek yoghurt, LCM balsamic, lime juice and zest and sour cream until creamy and smooth.
Pour into base and then bake at 160 degrees for 10 minutes.
Remove from oven, allow to cool slightly then place in the fridge to set for 4-6 hours.
Top with a sprinkle of Key Lime Dukkah.
Slice and enjoy with whipped cream or a chocolate mousse.