Lauren Anderson, Greenwich, NSW.

Serving size: Serves 10 or more
Cuisine type: American
Cooking time: More than 1 hour
Course: Cakes/baking, Dessert

INGREDIENTS

1 x 250g packet Granita biscuits
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup finely chopped blanched almonds
125g butter, melted
¼ cup honey
Whipped cream, mint leaves and sliced banana to decorate
Filling
400g cream cheese, softened
½ cup sour cream
¼ cup honey
1 teaspoon vanilla extract
¼ teaspoon almond essence
1 large ripe banana, mashed
2 tablespoons lemon juice

METHOD

1. Grease a deep 22cm-round springform tin; line base and side with baking paper.

2. Blend or process biscuits, cinnamon, nutmeg and almonds until biscuits are finely crushed. Add combined butter and honey; process until just combined. Press mixture over base of tin.

3. Cook in a moderate oven, 180C, for 10 minutes; cool slightly. Refrigerate while preparing filling.

4. Filling: beat cream cheese in a small bowl with an electric mixer until smooth. Add sour cream, honey, vanilla, almond essence, banana and juice. Beat until mixture is well-combined.

5. Pour filling over prepared base. Cover; refrigerate for three hours, or until firm.

6. Decorate pie with whipped cream, mint leaves and sliced banana.


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