We need to talk about this pie. Sometimes I wonder if my life would have been better if I’d never read about it. I know my diet would be better if I’d not found out how ridiculously simple it is to make.
I dream about it from time to time. I look down on store bought alternatives with an air of disgust. When I sent the end of this pie off to my parents, reserving a slice for myself for dessert and Dan (who had declined me saving him a slice) ate half of mine, I sulked about it for a good few hours later.
It is one of the richest things I have ever eaten, I served 1/8 portions instead of a birthday cake at my birthday dinner (yes you heard me right – I chose this pie over cake – best. decision. ever.) and it became a challenge to finish a slice.
The thing is no matter how full you became, it was impossible to stop eating it. It was impossible to say no to.
Make at your own risk.
from Reading My Tea Leaves
1 tbsp sugar
60g butter melted
3/4 cup of cream
1/3 cup of milk
200g dark chocolate
100g milk chocolate
1 egg + and extra yolk
1 tbsp plain flour
1 tbsp vanilla
1 glug of whisky (or two if you’re like us!)
Preheat the oven 150C, and butter and line a pie dish, apparently the original recipe calls for a spring form tin but I thought it looked really charming left in a pie dish.
Crush the shortbread into a fine crumb and combine with the melted butter.
Press the biscuit mixture into your pie tin to form a crust.
Place in the freezer for 10 minutes to help it set, if you’re using a ceramic dish leave it on the side for a little while after this step to allow the dish to warm slightly.
Bake in the oven for 10 minutes until the crust is dry to the touch.
Turn up the oven to 160C.
Chop up the chocolate into little bits.
Heat the milk and cream together over a medium heat and bring to a simmer being careful not to scold it.
Add the chocolate to the hot cream and stir until fully dissolved.
Leave the chocolate to cool as you don’t want the eggs to cook in it when you mix them in.
Mix in the eggs followed by the flour, vanilla and whisky and beat until combined fully.
Pour into the pie crust and bake for 20 minutes until the edges are set but the middle still wobbles.
Remove from the oven and allow to cool.
Serve with whipped cream or icecream.