Easter Chocolate Pie
This is totally decadent - but perfectly chocolately for Easter! It travels well so is great for a picnic or a trip to the Bach over the long weekend!
- 200g milk arrowroot biscuits, smashed or processed to crumbs
- ¼ cup whole milk powder
- 2 Tbs sugar
- pinch of salt
- 60g butter - melted
- 60g cream
Pie Filling Ingredients
- 140g Dark chocolate (I used 72%)
- 90g butter
- 2 eggs
- 150g sugar
- 40g plain flour
- 25g good quality cocoa
- ½ cup cream
- Pop the dry ingredients into a bowl.
- Mix the butter and cream together and pour into the dry ingredients
- Mix together to create a pie crust consistency - just holds together if you press on it.
- Push the mixture with your fingers into a 25cm quiche/pie dish - cover the bottom and the sides
- Place in the fridge to firm up whilst you continue with the filling recipe
- Melt the chocolate and butter together in a bowl over a pan of simmering water. As the butter begin to melt stir in the chocolate until you get a lovely glossy mixture.
- Whisk together the eggs and sugar until they are pale and at ribbon stage (when you can lift the mixture with a spoon and make a figure 8 with the mixture falling back into the batter and resting briefly on the top like a ribbon)
- Add the chocolate and butter into the batter and stir until it completely blends together
- Gently stir in the flour and cocoa.
- Add in the cream and stir until all is incorporated and the mixture is all one colour.
Assemble and Cook
- Heat the over to 180C
- Remove the pie crust from the fridge and carefully pour the chocolate mixture into the crust.
- Bake the pie in the oven for around 25 - 30 minutes - until the centre is cooked through.
- Cool the pie and dust with icing sugar to serve (or drizzle with white chocolate!)