About this recipe:Rich chocolate pie. A family favourite!! When I first followed this recipe it suggested cutting into 8 slices. They were monster portions. I find 12-14 slices more reasonable. Must admit I could easily manage the monster portion size!
To make pastry sift the flour and cocoa into a mixing bowl. Rub in the butter with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and enough cold water to mix to a soft dough. Wrap the dough and chill in the refrigerator for 15 minutes.
Preheat the oven to 190 C / Gas 5.
Roll out the pastry on a lightly floured work surface and line a 23 cm loose-based tart tin or ceramic pie dish. Line with baking parchment and fill with baking beans.
Bake in the preheated oven for 15 minutes. Remove from the oven and take out the beans and parchment. Bake the pastry case for a further 10 minutes.
To make the filling, beat the butter and brown soft sugar together in a bowl and gradually beat in the eggs with the cocoa. Melt the chocolate and beat it into the mixture with the single cream and the chocolate extract.
Reduce the oven temperature to 160 C / Gas 2 1/2. Pour the mixture into the pastry case.
Bake until the filling is set gently, about 45 minutes. Allow the mud pie too cool completely, then transfer it to a serving plate. Don't worry when filling collapses, this is meant to happen and allows room for topping.
Cover with the whipped cream and decorate the pie with chocolate curls, then chill until ready to serve.
1. Chilling the pastry makes it easier to roll.
2. To check if filling is set, quickly open oven and give pie a little shake.