75g Greenvale Butter
150g Chocolate Bourbon Biscuits
150g Belmont Chocolate Digestives
100g Moser Roth 85% Dark Chocolate
100g Greenvale Butter
2 Merevale Large Eggs
100g The Pantry Light Soft Brown Sugar
100ml Cowbelle Double Cream
250ml Cowbelle Double Cream
1 tbsp The Pantry Soft Brown Sugar
15g Moser Roth 85% Dark Chocolate
Pre-heat the oven to 180°C/350°F/Gas Mark 4. Line a 23cm (9") pie dish with foil.
To prepare the base, melt the butter in a small pan. Whizz the biscuits in a food processor until they form fine crumbs. Mix the butter into the crumbs and then use to line the base and sides of the pie dish (use the back of a spoon to press firmly and evenly). Chill for around 10-15 minutes.
To prepare the filling, place the chocolate and butter in a small bowl over a pan of simmering water. Stir occasionally until melted.
Remove from the pan and allow to stand for 10 minutes.
In a large bowl, beat together the eggs and sugar until light and creamy. Whisk in the chocolate mixture, then whisk in the cream.
Pour into the biscuit case and bake for around 35 minutes until just firm. Leave to cool for at least an hour (it will sink a little as it cools).
When cold, remove from the foil and slide onto a serving plate.
To prepare the topping, whisk together the cream and sugar until soft peaks form. Spoon this over the cooled pie. Grate the chocolate over the top of the pie and serve.