It’s chocolate heaven in a pie! With a crunchy textured layered created with Zeina whole pecans, this indulging treat will have your eyes watering. Try the recipe and share with loved ones!
YOU WILL NEED:
for the base:
- 100g melted butter
- oreo biscuits 2x packets 150g (scrape out the white)
brownie layer:
- 100g butter
- 150g chopped chocolate (10g for extra shavings to top the pie)
- 2 medium eggs
- 140g dark soft brown sugar
- 25g plain flour
custard mixture:
- 500g Devons Ready made custard
- 50g chocolate (dark or milk)
- 1tsp vanilla
- 2 gelatine sheets
- 125g finely chopped pecans
Topping:
- 300ml double cream
- 50g caster sugar
- extra chocolate shavings
INSTRUCTIONS:
- Whizz the biscuits in a food processor then add in the butter and mix.
- In a 20cm Pie tin, pat the biscuit base down onto the tin until 1.5cm thick and pat onto the edges too.
- Bake in the oven for 10 minutes until firm at 160c fan
- For the brownie layer, place the butter and chocolate in the microwave for short bursts of 20 seconds until fully melted.
- Whisk the eggs until double in size, pale and fluffy, fold in the sugar and chocolate mixture and sieve in the flour. Ensure ingredients are fully incorporated.
- Poor into the biscuit base and return to oven for 15-20 minutes. Leave to cool.
- Start on the custard mixture by putting the custard, chocolate, pecans and vanilla into the pot and stir over medium heat.
- Soak gelatine In 150ml cold water, once softened, squeeze any excess and stir into the custard mixture until dissolved.
- Once cooled, pour over brownie layer.
- Set the pie in the fridge overnight.
- 30 minutes before serving, take the pie out from the fridge and whip the cream and sugar together. Once formed soft peaks, spoon over the pie and sprinkle the chocolate shavings.
