Chocolate cream pie

    Chocolate cream pie


    4 people made this

    About this recipe: Very moreish and not as naughty as it sounds! Really good with clotted cream or ice cream, but just as good with fresh red berries and mascarpone.

    Anglesey, Wales, UK

    Serves: 12 

    • 225g (8 oz) digestive biscuits
    • 140g (5 oz) melted butter
    • 300ml (1/2 pint) semi-skimmed milk
    • 2 eggs
    • 30g (1 oz) plain flour
    • 1 1/2 level teaspoons cornflour
    • 30g (1 oz) caster sugar
    • 30g (1 oz) unsalted butter
    • 45g (3 1/2 oz) grated dark chocolate
    • 2 teaspoons brandy, rum, whisky, coffee liqueur or Cointreau®
    • Icing sugar, for dusting

    Prep:40min  ›  Cook:15min  ›  Extra time:4hr chilling  ›  Ready in:4hr55min 

    1. Crush biscuits to a fine crumb, mix in melted butter and spread over the base of a flan dish. Chill for 2 hours until solid.
    2. Gently heat the milk. In another pan mix the eggs, flours and sugar, then pour the hot milk over the egg; mix and stir quickly. Return to the heat, stirring continuously until thick and just boiling.
    3. Remove from heat, add butter, chocolate and alcohol, and mix well. Allow to cool a little then pour over base
    4. Leave to cool to room temperature, then dust with icing sugar before chilling for another 2 hours.


    Leave out the alcohol if you like, and replace with the zest of an orange.

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