225g (8 oz.)
50g (2 oz./1/3 to 1/2 stick) butter
(or use a store-bought frozen pie crust, thawed and baked as shown in photo above)
300ml (10 oz.) milk
25g (1 oz.) castor sugar (granulated or superfine baker's sugar)
25g (1 oz.) plain flour (all-purpose flour)
1 1/2 teaspoons corn flour (corn-starch)
2 eggs, beaten
25g (1 oz.) butter
100g (3 1/2 oz.) plain chocolate (semisweet chocolate)
2 teaspoons brandy
Icing sugar (confectioners' sugar)
150ml double cream (1 cup heavy whipping cream), whipped
Grated chocolate, for garnish
Crush digestive biscuits. Melt butter and mix well with crumbs. Press mixture into base and up sides of a 9-inch (23 cm) pie dish. Place in fridge and chill for 2 hours.
Note from Diana's Desserts:
A store-bought frozen pie crust (thawed and baked) can be substituted for the digestive biscuit crust, or you can use a ready-made graham cracker crust, if desired.
In a large bowl blend sugar, flour, corn flour and eggs. Gently heat milk. Pour over egg mixture, stirring all the time. Return mixture to pan; cook over a gentle heat stirring all the time until mixture thickens. Remove from heat and stir in brandy, butter and chocolate. Allow to cool slightly, then pour over biscuit base. Dust with icing sugar to prevent skin forming. Refrigerate until cold. Whip cream, then spread over top. Decorate with grated chocolate. Refrigerate any leftover pie.
Makes 8 servings.
Submitted By: Michelle
Date: August 3, 2003