According to me, making a pie crust is a daunting task. The whole process is just way too time consuming. Of course there are recipes that require a perfect pie crust, however this recipe can pass without a proper pie crust and the job becomes ten times easier without having to compromise with the taste.
I always loved a good chocolate pie and I loved a silky, gorgeously smooth custard pie. I would generally pair custard pies with candied/caramelized fruits. You can use any fruit to go with it or maybe use a different mixture of fruits. Add a tsp of butter to a pan and caramelize the fruits in that adding a spoon of sugar to make the fruits lusciously brown.
But in this, I used a layer of chocolate ganache.
Then the idea struck me to combine chocolate as an extra layer to make this devilishly delicious custard pie with chocolate topping.
(For 10inch aluminum pie pan)
250 gms Digestive biscuits crushed
100 gms Soft Butter
Add the butter to the digestive biscuits and mix thoroughly in a processor. The end result should look like wet sand.
Another way to do this is to melt the butter. Thwack the biscuits in ziplock bag until everything crumbles and add it to the melted butter and mix. Put it in the pie tin and press it into the edges and the bottom using your hand. Leave it in the fridge to set. In about an hour, it will be ready to use.
Make the custard according to the packet instructions for 2 cups of cream. However substitute the milk with cream. As soon as the custard is done, spread it in the pie tin and put it back into the fridge. I do make a little extra custard. In-case not needed, you always have the option to snack on it. :)
And there is always the option to make fresh custard from scratch. I'll publish the recipe some other time and I find the task quite healing – it gives me a sense of calmness even on a hazy day. The aroma of vanilla wafting through my kitchen is enough to make me feel contented and that cheers up my inner spirit.
250 gms dark chocolate chopped
2-3 tbsp cream
100 gms butter
Heat some water in a pan. Put a vessel on top of the boiling water. Add the chopped chocolate to this and let it melt. Add the butter while the chocolate is melting. Once both the ingredients have melted, stir and check the consistency. If it is too thick, add the cream to loosen it a bit. Needed be, add a little sugar according to the taste. Now spread the chocolate sauce over the custard. Leave it in the fridge for about an hour until the chocolate is set.
De-mould the pie very carefully as soon as you take it out of the fridge as the base is very brittle.
Serve in room temperate. (That’s how I like it as the layers are soft or else they tend to be a little sturdy)