Crunchy Crust Chocolate Pie Recipe
Ingredients
| Biscuits | 180 Gram (For crust:) | |
| Butter or margarine, 4 to 6 tablespoons | ||
| Milk | 1 Cup (16 tbs) (For filling :) | |
| Sugar | 1/3 Cup (16 tbs) (For filling :) | |
| Boiling water | 4 Tablespoon (For filling :) | |
| Custard powder | 2 Tablespoon (For filling :) | |
| Gelatine envelope | 1 (For filling :) | |
| Golden syrup, 2 to 3 tablespoons | ||
| Powdered sugar | 2 Tablespoon (For filling :) | |
| Cream | 150 Gram (For filling :) | |
| Powdered sugar | 2 Tablespoon (For filling :) | |
| Plain chocolate | 50 Gram (For filling :) | |
| Glazed cherries | ||
Directions
Put biscuits in a polythene bag and tie loosely.
Roll with a rolling pin to make fine crumbs (electric grinder does the job in few seconds only).
Combine yrup and butter in a saucepan and place it on fire.
When it comes to boil remove from fire and add biscuit crumbs and sugar.
Let it cool slightly.
Pat the mixture on the bottom and sides of an oil greased pie plate.
Chill to harden.
To prepare filling, combine milk and custard powder in the top of a double boiler.
Cook over boiling water until thick and smooth.
Remove from heat.
Soak gelatine in water for 10 minutes.
Add it to the custard sauce.
When it is thoroughly cool, pour in the pie crust.
Beat cream until thick.
Add sugar and pour it on the custard.
Grate chocolate on the cream.
Garnish with cherries.
Chill before serving.
Roll with a rolling pin to make fine crumbs (electric grinder does the job in few seconds only).
Combine yrup and butter in a saucepan and place it on fire.
When it comes to boil remove from fire and add biscuit crumbs and sugar.
Let it cool slightly.
Pat the mixture on the bottom and sides of an oil greased pie plate.
Chill to harden.
To prepare filling, combine milk and custard powder in the top of a double boiler.
Cook over boiling water until thick and smooth.
Remove from heat.
Soak gelatine in water for 10 minutes.
Add it to the custard sauce.
When it is thoroughly cool, pour in the pie crust.
Beat cream until thick.
Add sugar and pour it on the custard.
Grate chocolate on the cream.
Garnish with cherries.
Chill before serving.
Chef
