This is a rich and scrumptious pie. This pie is best made the day before to allow for easier cutting.
- 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
- 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.
- Crystallised ginger is delicious. It is available in all supermarkets.
- Decorate the pie with chopped crystallsed ginger.