Purple Haze Pie

For the ginger biscuit crust

• 700 g (1 lb 9 oz) ginger biscuits

To make the ginger biscuit crust, turn your ginger biscuits into a fine crumb. Ideally, you’d use a food processor, or blender, but if you don’t have either of those a bag and a rolling pin will do the trick. I once bashed some digestives using a bottle of wine, but let’s not get into that. Once your biscuits are pulverised, add them to a mixing bowl.

Microwave the butter in a microwave