Crunchy Crust Chocolate Pie
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Boiling water||4 Tablespoon|
|Custard powder||2 Tablespoon|
|Golden syrup||3 Tablespoon|
|Powdered sugar||2 Tablespoon|
|Plain chocolate||50 Gram|
|Glazed cherries||1 Tablespoon|
Put biscuits in a polythene bag and tie loosely.
Roll with a rolling pin to make fine crumbs (electric grinder does the job in few seconds only).
Combine yrup and butter in a saucepan and place it on fire.
When it comes to boil remove from fire and add biscuit crumbs and sugar.
Let it cool slightly.
Pat the mixture on the bottom and sides of an oil greased pie plate.
Chill to harden.
To prepare filling, combine milk and custard powder in the top of a double boiler.
Cook over boiling water until thick and smooth.
Remove from heat.
Soak gelatine in water for 10 minutes.
Add it to the custard sauce.
When it is thoroughly cool, pour in the pie crust.
Beat cream until thick.
Add sugar and pour it on the custard.
Grate chocolate on the cream.
Garnish with cherries.
Chill before serving.