Ingredients
Biscuit base
120g rich tea bisbuits
120g butter, softened
Filling
50g corn flour
100g + 1tsp caster sugar
90g plain chocolate, chopped
2 egg yolks
1/2 tsp vanilla essence
Topping
150ml double or whipping cream
Directions
- Preheat oven to 190oC
- Beat biscuits until fine crumb.
- In shallow 9inch pie dish, mix biscuits crumbs with softened butter and press mixture on bottom and upside of dish. Bake crust for 8 minutes and cool on wire rack.
- In a large, non-stick saucepan mix the corn flour, 100g sugar and stir in milk and chocolate. Cook over medium heat, stirring constantly until chocolate mixture thickens and boils. Boil for 1 minute and immediately remove from heat.
- In a cup, beat the egg yolks with a fork and stir in a small amount of the chocolate mix. Slowly pour the egg mix back into the chocolate mix, stirring rapidly to prevent lumping.
- Cook stirring constantly until the mixture thickens and coats a spoon well. Do not boil otherwise the mixture will curdle.
- Stir in vanilla essence and remaining butter until blended.
- Pour chocolate filling in the biscuit crust and smooth the top with a spatula.
- Press dampened grease-proof paper directly onto the surface of the hot filling to prevent a skin from forming and refrigerate pie for at least 3 hours or until well chilled.
- Whip cream with a teaspoon of sugar and flomp on top of pie.