Description
An easy, no bake recipe. White Chocolate and Ginger Pie
Scale
Ingredients
- 300g Ginger Biscuits
- 150g Unsalted Butter
- 160ml Double Cream
- 230g White Chocolate
Instructions
- Blitz the biscuits until they are crumbs
- Melt the butter and pour over the biscuits and mix well
- Pour the buttery biscuit mix into a 20cm fluted flan tin and press down well and up into the sides to create the sides/crust
- Place in the fridge to set
- Melt the white chocolate, then set aside to cool
- Whip the cream until it has thickened enough to create just soft peaks, you don’t want this to be sloppy
- Now mix with the (slightly cooled) white chocolate until combined
- Pour on top of the biscuit base and smooth with a palette knife
- Place in the fridge to cool
- Approx 4 hours should be plenty
- I then decorated with flowers, but you can use whatever you want to decorate. Or not at all!
- Enjoy!