Romany Chocolate Cream Pie

Karen Elizabeth's Note:

A deliciously delectable dessert that I am asked for time and again. Don't forget that you must make it the day before, and refrigerate, in the springform pan. (A baking pan with a loose bottom) You can use a pie dish, I prefer the loose-bottomed pan, because it gives a better presentation when you remove the pan. I have stated a 9 inch pan or pie dish, I have sometimes found that I have too much chocolate mixture. If this is the case, you can either use it to make individual little chocolate mousses .. pour into small cups or ramekins, and refrigerate overnight...personally, I use a deep springform pan, which gives me quite a high pie. The pie crust uses Romany Cream biscuits, which I know will not be available everywhere. There are a couple of recipes for them here on Zaar , such as Chocolate Cookies ( Romany Creams), even if you don't want to make the biscuits in order to make a crust, (that Would be a lot of work!!) it may give you an idea of what kind of biscuit you can substitute, It should be a crisp, chocolatey biscuit. I use a Cadburys chocolate flake for the decoration. This recipe comes off the Romany Cream biscuit packet. Time stated is only for preparation, it is important to allow for 24 hours chill time in the fridge.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Serves: 8-10

Yield: 8.0 slices

• 150 g marshmallows
• 250 ml milk
• 200 g milk chocolate candy bars
• 200 g romany cream chocolate biscuits (or substitute)
• 75 g butter
• 250 ml cream
• ¼ cup chocolate shavings (crumbly chocolate for decoration)

Directions:

1. Combine marshmallows and milk in a saucepan, over medium heat.
2. Stir until marshmallows have melted.
3. Add chocolate bar and stir until melted, and mixture is smooth.
4. Take off heat, and allow to cool.
5. Crush the biscuits finely.
6. Melt the butter.(I use the microwave).
7. Stir the melted butter into the biscuit crumbs.
8. Press into a greased 9 inch pie-dish, or (I prefer) into a springform pan (with a loose bottom.).
9. (This makes for a better presentation when you serve it).
10. Chill the crust for 20 minutes in the fridge.
11. Whip the cream until peaks form, and fold into cooled chocolate mixture.
12. Pour into the prepared crust.
13. Chill overnight in fridge.
14. Next day, crumble/grate chocolate on top, loosen the pie from the springform pan (if using), and chill again, until ready to serve.

Reviews

[Sydney Mike]

I gave up trying to locate the kind of "chocolatey biscuit" that I wanted & settled for the good ol' American oreo crust! However, I did make this in a 9-inch springform pan & packed all the filling into it before going on to top it with a very rounded measure of Cadbury chocolate flakes ~ Yes, my ingredient sleuth managed to find that one for me, at least! Somehow I managed to get 12 servings out of this outrageously rich pie! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my group mates in the Aus/NZ Recipe Swap #30]

[Chef #1039848]

this is a wonderful recipe. It is a real crowd pleaser. Personally it is far to rich for me, as I prefer savory dishes. Although when I make it, I have to hide it before serving, because my five year old son and father in law once stole the whole pie and ate it in minutes

[young teen !]

the recipe was really good !! it was like mousse and i used strawberry marshmallows and it still tasted like chocolate so thats saying something