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Black bottom pie
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Prep Time:
45 minutes
Cook Time:
5 minutes
Total Time:
50 minutes
Decadent Southern chocolate pie inspired by the Mississippi River lowlands.
Ingredients:
  • 250g packet Granita biscuits
  • 125g butter, melted
  • 579.38 gm milk
  • 9.00 gm powdered gelatine
  • 107.50 gm caster sugar
  • 20.00 gm cornflour
  • 4 egg yolks (see note)
  • 125g dark chocolate, chopped
  • 4.40 gm vanilla extract
  • 300ml thickened cream, whipped, to serve
  • Dark chocolate curls, to serve
  • Frozen raspberries, thawed, to serve
Instructions:
  • Grease a 3cm-deep, 24cm round fluted flan tin with a loose base. Pulse biscuits until they look like fine breadcrumbs. Add melted butter and pulse until mixed. Press the mixture onto the base and sides of the tin. Chill in the fridge for 15 minutes.
  • While you wait, pour 1/4 cup milk into a small jug and sprinkle gelatine over the milk, then set aside. Combine sugar and cornflour in a medium saucepan. Gradually whisk in the rest of the milk. Stir the mixture over medium heat for 4 to 5 minutes until it boils and thickens. Remove from heat. Whisk in the gelatine mixture and egg yolks until well combined. Divide the custard into two bowls. Add chocolate to one bowl and stir until melted. Pour the chocolate mixture into the pie crust. Refrigerate for 30 minutes or until set.
  • - Combine vanilla extract with the custard and allow it to cool at room temperature for 20 minutes. Fold in whipped cream and pour the mixture over the chocolate custard. - Chill the dessert for 2 hours until set, and garnish with chocolate curls. - Serve the pie with fresh raspberries.

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