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!
- 200 g milk arrowroot biscuits smashed or processed to crumbs
- 1/4 cup whole milk powder
- 2 Tbs sugar
- pinch of salt
- 60 g butter - melted
- 60 g cream
Pie Filling Ingredients
- 140 g Dark chocolate I used 72%
- 90 g butter
- 2 eggs
- 150 g sugar
- 40 g plain flour
- 25 g good quality cocoa
- 1/2 cup cream
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!)