Honey & Ginger Custard Pie

This is a rich and scrumptious pie.  This pie is best made the day before to allow for easier cutting.

Ingredients

• 370g ginger nut biscuits
• 100g unsalted butter, melted and then cooled
• 175g honey
• 1 tablespoon vanilla bean paste
• 600ml pouring cream
• 110g crystallised ginger, chopped
• 6 egg yolks
• 3 teaspoons cornflour
• 55g caster sugar

Method

• Preheat oven to 160C.
• Pulse biscuits in a food processor to crumbs.  Add the butter and pulse again to combine.
• Press the crumb mixture into the base and the side of a 24cm loose-based fluted tart tin.  Freeze for 1 hour.

• Put the honey, vanilla, cream and ginger into a saucepan over medium heat and bring to just below boiling point, stirring to combine.  Set aside to infuse for a least 30 minutes or over night.

• Whisk the egg yolks with the cornflour in a heatproof bowl until pale.
• Return the cream mixture to a simmer, then pour over the egg yolks and stir to combine.  Transfer to a clean saucepan and cook over medium-low heat, stirring constantly, for 6 minutes or until thickened.

• Strain through a fine sieve into a clean bowl, pressing down to extract as much flavour from the ginger as possible.

• Pour into the biscuit case, then bake for 30 minutes, or until it is set at the edge but with a distinct wobble in the centre.

• Remove from the oven and cool to room temperature.
• Chill the pie for 4 hours or overnight.

Tips

• Crystallised ginger is delicious.  It is available in all supermarkets.
• Decorate the pie with chopped crystallsed ginger.