A ginger and pecan pie shell is filled with a deliciously smooth toffee custard and topped with sliced bananas. Whipped cream is then dolloped on top and garnished with chopped pecans.

Banana and Toffee Pie
- Preparation time: 40 minutes
- Chilling time: 50 minutes
- Cooling time: 5 minutes
- Ingredients
- For the crust
- 255 g (9 oz) ginger snap biscuits/cookies
- 55 g (2 oz) pecans, toasted (½ cup)
- 115 g (4 oz) butter (½ cup, or 1 stick), melted
- For the filling
- 70 g (2½ oz) butter (⅓ cup)
- 225 g (8 oz) dark muscovado/soft dark brown sugar, lightly packed (1 cup)
- 3 tbsp cornflour/cornstarch
- 240 ml (8 fl oz) milk (1 cup)
- 3 eggs, large (U.K.)/extra large (N.A.), yolks only
- 1 tsp vanilla extract
- For the topping
- 180 ml (6 fl oz) double cream/whipping or heavy cream (¾ cup)
- 4 ripe bananas
- 14 g (½ oz) pecans, roughly chopped (2 tbsp)
Equipment
- You will also need a 23 cm (9 inch) loose bottomed tin or springform pan.
- Method
- For the crust
- Break the biscuit/cookies into a food processor and add the pecans.
- Pulse until the crumbs are really small (the texture of coarse sand).
- Add the melted butter until the crumbs are nicely coated.
- Tip into the tin or pan. Using the base of a glass, pack them down to evenly coat the base and also create a rim, 2.5 cm (1 inch), up the sides to form a pie shell.
- Chill for 30 minutes.
- For the filling
- Meanwhile melt the butter in a small pan over a low heat.
- Add the sugar and dissolve over a low heat, stirring occasionally, about 3 minutes. Set aside.
- Put the cornflour/cornstarch into a small bowl and mix with ¼ of the milk, until the cornflour/cornstarch has dissolved.
- Gradually stir the milk and cornstarch mixture into the butter and sugar until smooth.
- Return to a medium–high heat and bring to the boil, stirring continuously. The mixture should now have thickened.
- Cook for a further minute, stirring constantly.
- Remove from the heat and immediately beat in the eggs and vanilla.
- Leave to cool for 5 minutes.
- Give it a quick stir and then spoon into the pie shell and level the surface.
- Chill for 20 minutes.
- For the topping
- Slice the bananas and decoratively cover the toffee custard.
- Whip the cream until soft peaks form and cover the bananas, leaving the outer ring of bananas exposed.
- Decorate the cream with the chopped nuts.