Instructions
- Prepare the barbecue for cooking using indirect medium-low heat (baking setting- 170°C-190°C) and preheat as directed. Refer to Step 9 for information on set up methods on a Premium Gas Barbecue.
- Prepare the barbecue for cooking using indirect medium-low heat (170°C-190°C), and preheat as directed. Refer to Step 9 for information on settings and set up methods on a Weber Q.
- Prepare the charcoal barbecue for cooking using indirect medium-low heat (baking setting- 170°C-190°C). Refer to Step 9 for information on how to set up a Weber Kettle.
- Crush the Ginger Nut biscuits into a fine crumb using a food processor, or in a large zip lock bag, a tea towel and a rolling pin. Mix with the melted butter.
- Lightly grease a 22 cm pie tin with a little butter.
- Evenly spread the crumb into the tin. Firmly press the crumb over the base and up the sides of the tin.
- In a large bowl, whisk the egg yolks. Gradually add the condensed milk and mix until smooth. Stir in lime juice and zest. Pour into the pie tin on top of the base.
- Once the barbecue has preheated, adjust your barbecue to the settings for indirect medium-low heat. Bake the pie for 25 to 30 minutes, with the lid closed, or until the filling has just set.
- Once the barbecue has preheated, adjust your barbecue to the settings for indirect medium-low heat. Place the pie onto the trivet. Bake the pie for 25 to 30 minutes, with the lid closed, or until the filling has just set.
- Brush the cooking grills clean. Place the pie in the centre of the cooking grill, in-between the two charcoal baskets. Bake the pie for 25 to 30 minutes, with the lid closed, or until the filling has just set.
- Using heatproof gloves, remove the pie from the barbecue and leave to cool to room temperature. Leave in the tin and place in the fridge for an hour to set.
- Serve with mascarpone and extra lime zest.
- Indirect heat is not available on a Weber Traveler.
Pie Crust:
Filling:
To Garnish:
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