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.


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