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Condensed milk choc-ripple pie recipe
Condensed milk choc-ripple pie recipe
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Decadent chocolate pie with a boozy twist, made with creamy condensed milk, rich Nutella, and indulgent Kahlua, topped with crumbled Flake bars for the perfect adult treat.
Ingredients:
  • 395g can sweetened condensed milk
  • 32.50 gm cocoa powder
  • 40.00 ml plain flour
  • 128.75 gm milk
  • 82.50 ml Kahlua
  • 2 eggs
  • 8.80 gm vanilla extract
  • 2 x 250g packets Choc Ripple biscuits
  • 99.00 gm Nutella
  • Chocolate sauce, to serve (see note)
  • Crumbled Flake bar, to serve
  • 250.00 ml vanilla marshmallows
  • 300ml thickened cream
  • 4.40 gm vanilla extract
Instructions:
  • Preheat your oven to 180C (160C fan-forced).
  • In a large bowl, combine condensed milk with sifted cocoa and flour. Whisk until smooth. Add milk, Kahlua, eggs, and vanilla, then whisk until well combined.
  • Line the ceramic pie dish with half of the biscuits, trimming as needed. Drizzle half of the Nutella and pour half of the milk mixture. Repeat with remaining biscuits, Nutella, and milk mixture. Bake until pie is just set, 35-40 minutes.
  • Prepare the Marshmallow cream by melting marshmallows in a small microwave-safe bowl. Microwave on HIGH for 30 to 40 seconds, stirring halfway through, until melted and smooth. Allow it to cool completely before using.
  • With an electric mixer, whip the cream and vanilla until soft peaks form. Gently fold a spoonful of the whipped cream into the marshmallow, then carefully fold this mixture into the remaining cream until just combined.
  • Quickly spoon warm pudding with cream mixture and drizzle with chocolate sauce, gently swirl for a marbled look. Sprinkle with crumbled Flake and serve promptly.

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