Chocolate Cream Pie

Chocolate Cream Pie


It’s the weekend, and that calls for what I call a ‘Not Everyday Pudding’. The treat I have for you today has been a firm family favourite for as long as I can remember, and just the mention of it gets the digestive juices going. Birthdays, Christmases, friends round, you name it, we have not grown tired of it, and don’t think we ever will. It goes back so many years I have no idea where the recipe came from in the first place. Just in case you have any left overs, it freezes well. However, the chances of left overs are as remote as finding a wild kangaroo in Scotland.

If you have a balloon whisk use it for stirring the chocolate filling. It will get rid of any lumps super fast.

Serves: 6 Prep Time:25 minutes Chillling Time: 2hours
225 grams digestive biscuits
115 grams butter
140 ml milk
25 grams sugar
1 1/2 teaspoons corn flour
25 grams plain flour
2 eggs beaten
25 grams unsalted butter cut into cubes
100 grams dark chocolate
icing sugar for dusting
140 ml double cream
1 tablespoon milk
dark chocolate for grating



  1. Place the digestive biscuits in a large bowl, and using the end of a rolling pin crush them until they resemble fine crumbs. Every so often give the bowl a shake, this lets the larger chunks rise to the top and you can crush them.
  2. Melt the butter gently in a small pan. When melted add the crushed biscuit and stir well.
  3. Press the biscuit and butter mix into the base and sides of a 8 1/2 inch fluted flan tin. Make sure your tin has a removable base, otherwise getting it out will be very tricky. Chill in the fridge for 1 1/2 hours before filling.
  4. For the filling heat the milk gently in a saucepan.
  5. Meanwhile mix the sugar, flour, corn flour and eggs in a bowl. Stir in the heated milk, mix then return it all to the pan.
  6. Cook over a low heat until it thickens and just comes to the boil. Stir continuously.
  7. Remove from the heat and stir in the butter and chocolate. Stir until the chocolate has melted and the sauce is smooth.
  8. Leave to cool slightly then pour the chocolate custard into the biscuit base. Level it off then dust with icing sugar, this prevents a skin forming as it cools.
  9. Put it back in the fridge to chill, about half an hour.
  10. When the pie is cold whip the cream and milk together until it is stiff enough to hold its shape. Spoon over the filling and grate some chocolate on the top.
  11. Enjoy.

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