Banoffee Pie with a Miso & Gingery Twist

Method

Preheat the oven to 170c/150c fan/Gas 3. Lightly grease a loose-bottomed 20-23cm flan tin.

Put the ginger nuts in a food processor and blitz until fine crumbs.  Add the melted butter, sugar and ground ginger. Pulse or mix until you have a wet sand consistency.

Tip into the greased tin and press down firmly with the back of a metal spoon to create a crust on the bottom and up the sides. Be firm so that the crumbs stick together. Bake for 10-14 minutes then allow to cool completely.  Alternatively chill for 30 minutes.

For the filling, put the sugar and butter in a saucepan over a low heat, stirring occasionally, until the sugar has melted. Add the dulce de leche and increase the heat to low-medium. Gently, bring to a simmer, then reduce the heat to low. Simmer for 4-5 minutes, stirring often. Remove from the heat and whisk in the miso until smooth. Allow to cool completely before spreading onto the biscuit case. Chill for 30-60 minutes.

Cover the caramel base with banana slices and scatter over the stem ginger.

Whisk the cream and sugar until just near soft peaks. Add the liqueur (if using) and whisk again to soft peaks. Spoon the cream on top of the bananas, spreading to make a seal with the edge of the biscuit base. Chill for at least 1 hour. To serve, remove the pie from the tin and use a peeler to shave over some chocolate.