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200 g
65 g
2.5 ml
175 g
350 g
50 ml
45 ml
For the topping
250 ml
3-4 |
Ginger biscuits, finely crushed
Butter or margarine, melted
Grated nutmeg or ground cinnamon
Ripe banana, mashed
Cream cheese, at room temperature
Thick natural yogurt or sour cream
Dark rum
Whipping cream
Bananas |
Method :
- Preheat oven 190oC/375oF/Gas
5. For the crust, combine the crushed biscuits, butter or margarine and
spice. Mix thoroughly with a wooden spoon.
- Press the biscuit mixture into a 23cm
pie dish, building up thick sides with a neat edge. Bake for 5 minutes,
then leave to cool.
- Beat the mashed bananas with the cream
cheese. Fold in the yogurt or sour cream and rum. Spread the filling in
the biscuit case. Chill for at least 4 hours or preferably overnight.
- For the topping, whip the cream until
soft peaks form. Spread on the pie filling. Slice the bananas and
arrange on top in a decorative pattern.
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