Easy Chocolate Pie Recipe

Easy Chocolate Pie Recipe

This recipe makes 8 servings.

There are two parts to this recipe - firstly make the crumb crust, then make the filling.

Just Add	Crumb Crust
• 8 oz/250 gm sweet plain biscuits (I use Marie or Arrowroot Biscuits) • 5 oz/ 140 gm butter • 1/2 tspn nutmeg (optional)	• Put biscuits into a plastic bag and using a tenderizer mallet, crush the biscuits into fine crumbs • Place crumbs into a bowl with nutmeg • In a small saucepan, melt butter. Take it off the heat as soon as it has melted so that it does brown • Add melted butter to the crumbs and combine well so that it all sticks together. Test it - When you squeeze a hand full of mixture, it forms a firm ball • Grease a pie tin with a removable base • Press the crumb mixture into the base and sides of the baking tin so that it is firmly and evenly packed • Refrigerate while making the filling
	Filling
• 1/4 cup milk • 2 heaped dessert spoon gelatine • 3 tbs cornflour • 1/2 cup sugar • 1 cup milk • 1/2 block/ 4 oz/ 100 gm dark chocolate, broken into small pieces • (Optional) 1/2 cup/ 1/4 pint/ 125 ml thickened cream • (Optional) Chocolate flakes for decoration	• Using the 1/4 cup of milk, mix in gelatine and stir in • Put the other 3/4 cup of milk in a sauce pan and heat up but do not boil • Take it off the heat and add sugar and corn flour. Mix well till it is no longer lumpy • Add to this mixture chocolate pieces and the gelatine softened in a little of the milk • Keep stirring till the gelatine dissolves and the chocolate has melted • Take it off the heat as soon as the chocolate melts. Cool a little • Pour into the cooled crumb crust • Place in the refrigerator till set. This will take about 2 hours • Optional - Whip thickened cream and spread over chocolate pie • Decorate the top with sprinkled chocolate flakes

Serve this for afternoon tea and you'll be guaranteed there'll be none left for dessert.

There are quite a few steps in this easy chocolate pie recipe, but really, it is a simple procedure. The traditional recipe calls for the whipping up of egg whites and folding it into the chocolate mixture. Naturally, as I only cook easy recipes, I omit this step and the end result is still a lovely, light chocolate pie

Tip

If you'd like to try the traditional method of folding in egg whites to get a lighter chocolate filling, this is how you would separate the yolks from the whites.


How to separate egg whites from yolk:

Get two containers at the ready - we use two coffee cups. Have them sitting side by side.

Crack an egg in half gently and immediately hold it UPRIGHT with the round side of the egg pointing down. You can remove the pointy end of the egg.

Allow the whites to run free into the cup. The yolk will sit in the half of the shell.

When the egg white has run out, tip the yolk into the other cup.

Repeat for each egg.

Whip the whites till it is light and foamy. It will look like uncooked meringues. Fold the egg whites into the chocolate mixture.

Wasn't this an easy chocolate pie recipe?