Banana Egg Nog Cream Pie
This dessert is almost like a banana milkshake. A perfect Christmas dessert but will become a resident favourite all year around.
Ingredients
Method
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Nice biscuits 250 g
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Unsalted butter, melted 125 g
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Cream 1 l
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CARTE D'OR Crème Caramel/Crème Brûlée Dessert Mix 1350 g 190 g
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Bananas 3 x
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Nutmeg, to serve
Preparation
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Method
- Place the biscuits into a food processor and lightly crumb, then add the butter and pulse until combined.
- Press the crumb mix into a deep pie dish and refrigerate until firm.
- Bring 750ml of cream to the boil. Whisk CARTE D'OR Crème Caramel/Crème Brûlée Dessert Mix and CARTE D'Or Pannacotta Dessert Mix into the cream until thick. Refrigerate.
- Slice the bananas and lay over the biscuit base, then pour over the crème brûlée mixture. Refrigerate again until set.
- Whip the remaining cream. Cut the pie into individual portions and top with a little cream and a sprinkle of nutmeg.
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Chef Tip
- Replace bananas with tinned peaches for a different twist.
