This has been a firm family favourite for as long as I can remember, we have it numerous times a year and still have not tired of it. In the off chance you have any leftovers, it freezes well.
Author: Alison Cormack
Recipe type: Dessert
- 225 grams digestive biscuits
- 115 grams butter
- 140 ml milk
- 25 grams sugar
- 1½ teaspoons corn flour
- 25 grams plain flour
- 2 eggs beaten
- 25 grams unsalted butter cut into cubes
- 100 grams dark chocolate
- icing sugar for dusting
- 140 ml double cream
- 1 tablespoon milk
- dark chocolate for grating
- Place the digestive biscuits in a large bowl, and using the end of a rolling pin crush them until they resemble fine crumbs. Every so often give the bowl a shake, this lets the larger chunks rise to the top and you can crush them.
- Melt the butter gently in a small pan. When melted add the crushed biscuit and stir well.
- Press the biscuit and butter mix into the base and sides of a 8½ inch fluted flan tin. Make sure your tin has a removable base, otherwise getting it out will be very tricky. Chill in the fridge for 1½ hours before filling.
- For the filling heat the milk gently in a saucepan.
- Meanwhile mix the sugar, flour, corn flour and eggs in a bowl. Stir in the heated milk, mix then return it all to the pan.
- Cook over a low heat until it thickens and just comes to the boil. Stir continuously.
- Remove from the heat and stir in the butter and chocolate. Stir until the chocolate has melted and the sauce is smooth.
- Leave to cool slightly then pour the chocolate custard into the biscuit base. Level it off then dust with icing sugar, this prevents a skin forming as it cools.
- Put it back in the fridge to chill, about half an hour.
- When the pie is cold whip the cream and milk together until it is stiff enough to hold its shape. Spoon over the filling and grate some chocolate on the top.
(Visited 3 times, 1 visits today)