Ingredients:
For Crust:1.5 cups graham cracker crumbs (or digestive biscuits crushed)6 tbsp melted butter2 tbsp sugar For Chocolate Filling:1.5 cups dark chocolate chips (300g)2 cups whole milk1/2 cup heavy cream1/2 cup sugar1/4 cup cornstarch1/4 tsp salt3 egg yolks2 tbsp butter1 tsp vanilla
Method:
1. Make Crust:
Mix crumbs + sugar + melted butter. Press tightly into a 9-inch pie tin. Press up the sides to make that crumbly border in your photo. Chill in fridge for 30 mins. Or bake at 180°C / 350°F for 8 mins if you want crispy.2.
Make Chocolate Pudding Filling:
In a saucepan, whisk milk, cream, sugar, cornstarch, salt, and egg yolks BEFORE heating. Heat on medium, stir non-stop for 6-8 minutes until it becomes very thick like custard. Don’t stop stirring or it will burn.3. Add Chocolate:
Remove from heat.
Add chocolate chips
+ 2 tbsp butter + vanilla. Stir until smooth, shiny and silky.4. Pour & Chill:
Pour hot chocolate filling into the chilled crust. Smooth the top. Cover with plastic wrap touching the surface. Refrigerate for at least 4 hours, best overnight.5.
Serve:
Slice and you will get that perfect thick, glossy slice like in your bottom photo. Top with grated chocolate.So rich, creamy, and sets perfectly without gelatin\