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How to make Black bottom pie

Yield = 12
Prep time: 0:45
Cook time: 0:05
Total time: 0:50

Ingredients

  • 250g packet Granita biscuits
  • 125g butter, melted
  • 2 1/4 cups milk
  • 3 teaspoons powdered gelatine
  • 1/2 cup caster sugar
  • 2 tablespoons cornflour
  • 4 egg yolks (see note)
  • 125g dark chocolate, chopped
  • 1 teaspoon vanilla extract
  • 300ml thickened cream, whipped, to serve
  • Dark chocolate curls, to serve
  • Frozen raspberries, thawed, to serve

Method

  • Step 1 Grease a 3cm-deep, 24cm round (base) fluted, loose-based flan tin. Process biscuits until mixture resembles fine breadcrumbs. Add melted butter. Process until combined. Press mixture over base and side of prepared dish. Refrigerate for 15 minutes.
  • Step 2 Meanwhile, place 1/4 cup milk in a small jug. Sprinkle gelatine over milk. Set aside. Combine sugar and cornflour in a medium saucepan. Gradually whisk in the remaining milk. Stir mixture over medium heat for 4 to 5 minutes or until mixture boils and thickens. Remove from heat. Whisk in gelatine mixture and egg yolks until combined. Divide custard into two bowls. Add chocolate to one bowl. Stir until melted. Pour chocolate mixture into pie crust. Refrigerate for 30 minutes or until set.
  • Step 3 Stir vanilla extract into remaining custard mixture. Stand vanilla custard at room temperature for 20 minutes or until cool. Gently fold whipped cream into cooled vanilla custard. Pour vanilla custard over chocolate custard. Refrigerate for 2 hours or until set. Top with chocolate curls. Serve pie with raspberries.