Ingredients
Scale
Crust:
1 ¼ cup graham cracker crumbs
2 tbsp sugar
¼ cup butter, melted
Filling:
1 2/3 cups milk
1 cup 18% cream
1 block (200g) of Ritter Sport Dark Chocolate, chopped
1 block (200g) of Ritter Sport Milk Chocolate, chopped
1/3 cup brown sugar
1/3 cup caster (superfine) sugar
¼ cup cornstarch
1/3 cup whisky
4 egg yolks
Whipped Topping:
2 cups 18% cream, plus extra
½ cup sour cream
Dutch cocoa for dusting
Instructions
- Pre-heat oven to 375°F
- Place graham cracker crumbs, sugar, and butter in a medium-sized bowl. Mix well with a fork and transfer to a 9” pie plate. Press crumbs evenly over bottom and sides of pie plate but not onto rim. Bake for 8 minutes. Remove from oven and cool on wire rack.
- Place the milk, cream, and both chocolates in a medium sauce pan over medium heat and cook, stirring, until the mixture just comes to a boil. Remove from heat.
- Place the brown sugar, caster sugar, cornstarch, whisky, and egg yolks in a large bowl and whisk to combine. Whisk in the chocolate mixture.
- Transfer to a clean sauce pan and cook combined mixture over medium heat until it comes to a boil.
- Continue whisking for 1-2 minutes, until thickened.
- Set aside to cool slightly.
- Pour the chocolate custard into the pie shell and refrigerate for 3 hours or until firm.
- Place the extra cream and sour cream in a bowl and whisk until stiff peaks form, spoon on top of pie and dust with cocoa to serve.
