American Chocolate Pie

Chocolate and cream - always a winning combination!


Biscuit Base

  • 175g Chocolate Digestive Biscuits, finely crushed
  • 55g butter, melted


  • 300ml Milk
  • 110g Plain Dessert Chocolate, broken into pieces
  • 110g Caster Sugar
  • 3 tbsp Flour
  • 55g Butter
  • 2 Large Egg Yolks, lightly beaten

Topping & Decoration

  • 150ml Double Cream, whipped
  • 50g Plain Chocolate, melted and piped


  1. Mix the biscuit crumbs with the melted butter and spoon into a lightly greased 18 -20cm loose based flan tin
  2. Cover and chill for 30 mins
  3. The filling: Mix sugar, flour butter and yolks in a dish with a fork to combine. For the filling, heat the milk and chocolate together, stirring then remove from the heat and pour into the egg mix. Return to the pan and reheat for about 5 minutes to thicken, stirring all the time. Do not boil. Remove from the heat and allow to cool for 5 minutes before pouring into the biscuit base. Leave for about 30 mins until the chocolate filling is cold and set
  4. Carefully remove the tin and place on a serving plate. Decorate with chocolate piping and swirls of cream
  5. Refrigerate until required
  6. This recipe is based on a recipe in Lets Cook with Lincolnshire North Federation March 2000


Use the egg whites for meringue or royal icing. They could be frozen in a small tub