After the success of my Key Lime Pie, I thought I would whip up a chocolate one. I also had half a pint of cream that desperately needed to be used, so a chocolate pie seemed the perfect solution. It is very rich, so I would recommend sharing it with your very lucky friends and family. It is also incredibly quick and easy to make and no oven is needed.


200g of digestive biscuits (Graham crackers)

120g of butter

250g of coveture milk chcolate

200ml of cream


Crush the digestive biscuits until they resemble fine bread crumbs. You can do this with a blender or by bashing the hell out of them with a rolling-pin. Life has been a little bit stressful for me lately so I have been using the rolling-pin method a lot. If you wrap them in a tea towel and keep them in the packet, you can prevent making a mess.

Melt 100g of the butter in a sauce pan, then add the biscuit crumbs and mix together  Pack into your pie tin and make sure you bring the mixture up around the sides.

Put the chocolate, cream and remaining 20g of butter in a glass or metal bowl and melt over a pan of simmering water. Stir occasionally until all of the chocolate has dissolved and you’re left with a lovely ganache. Pour the chocolate ganache into your pie crust then pop into the fridge for several hours to set. Once set remove from the pan and serve. If you’re feeling indulgent you can serve with extra whipped cream.




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