Place all the ginger snap biscuits in a large sandwich bag and bash with a rolling pin until you get fine crumbs.
In a pan, melt the butter and Molasses Sugar together until completely dissolved.
Add the crumbs to the butter and stir until completely coated.
Place this into a loose-based pie dish and press down firmly to create the base and walls of the pie making sure there are no holes. Then place into the fridge to set for about 15-20 minutes.
In a large bowl, whisk together the double cream, condensed milk and lime juice and zest until completely mixed together and the mixture becomes stiff.
Spoon this onto the biscuit base and place in the fridge for approximately 4 hours to set.
Before serving, sprinkle with more lime zest and a little Molasses Sugar.