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Jax's Banoffi Pie with Ginger Crust


With Jax Hamilton

Jax's Banoffi Pie with Ginger Crust

Did someone say banoffi pie? This is my all-time, overall, one and only favourite . . . oh, so is lemon meringue pie, but this beats it by a tiny margin. I will wager anyone that if you had a banoffi pie in your house I could sniff it out in less than five minutes and devour it in even less time. For my last birthday, I requested my boys and Heidi to prepare my favourite dishes for me. Jack, my eldest, threw a bit of a spin on the dessert and prepared a banoffi, adding fresh ginger to the crust. Was I complaining? - no I was not. It was so good!

Prep Time: 20 mins 
Chill Time: 15 mins 
Serves: 1 birthday girl (or 6-8)

Ingredients
250g digestive biscuits
100g butter
1 tbsp freshly grated ginger or
1 tsp ground ginger
450g tin caramel sauce (available in most supermarkets)
2 large ripe bananas, peeled and sliced
1/4 cup desiccated coconut
3/4 tsp powdered instant coffee
1 tbsp caster sugar
450ml cream
25g dark or milk chocolate, melted

Method
Lightly oil the base and sides of a 23cm loose-bottomed flan tin.
Place your biscuits in a plastic bag and crush into fine crumbs using a rolling pin, or whizz them in a food processor.
Melt the butter in a medium-sized saucepan or the microwave.
Stir in the ginger and when you can smell the ginger in the butter, stir in the crushed biscuits. Mix well.
Press the biscuit mixture into your flan tin and chill for 15 minutes.
Pour your caramel sauce into a large bowl and beat until just loose and spreadable.
Spread it over your biscuit base and cover with sliced bananas. Sprinkle with coconut.
Add the coffee and caster sugar to your cream and lightly whip until you have soft peaks.
Spoon on top of the bananas, ensuring you seal the edges well.
Swirl the top with melted chocolate.

To Serve
Share it with friends (but they'll have to be special)!

(Broadcast: 29 Feb 2012)


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