My Cookery Page

This rich chocolate pie recipe is an alltime favourite - as the name implies, its chocolatey and goeeey!!

Ingredients:

2 cups all purpose flour; 1/4 cup unsweetened cocoa; 2/3 cup butter; 2 tbsp superfine sugar; 2 tbsp cold water

For filling:  3/4 cup butter; 2-1/3 cup dark brown sugar; 4 eggs, lightly beaten; 4 tbsp unsweeened cocoa, sifted; 150g semisweet chocolate, melted;  1-1/4 cup light cream; 1 tsp chocolate extract.

To decorate:  1-3/4 cups heavy cream, whipped; chocolate flakes and curls.

Method: 

To make the pie dough, sift the flour and cocoa into a mixing bowl.  Rub in the butter until the mixture resembles fine bread crumbs.  Stir in sugar and enough cold water to mix to a soft dough.  Chill for 15 minutes.

Roll out the dough on a lightly floured counter and use to line a deep 9-inch loose-based flan plan or ceramic flan dish.  Line with foil and blind-bake in a preheated oven for 15 minutes at 375F or 190C.  Remove the foil and cook for 10 minutes more, until crisp.

To make the filling, beat the butter and sugar in a bowl and gradually beat in the eggs with the cocoa.  Beat in the melted chocolate with the light cream and the chocolate extract.  Pour the mixture into the cooked pie shell and bake at 325F or 170C for 45 minutes or until the filling is set.  Let the mud pie cool completely, then transfer the pie to a serving plate.  Cover with the whipped cream and chill. 

Decorate with chocolate flakes or chocolate curls.