-
- Prep
- 20 mins
-
- Total
- 10 mins
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- Serving
- Serves 8
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Ingredients
| CRUMB BASE |
| 250gm plain vanilla biscuits |
| 100gm Devondale Salted butter, melted |
| 2 tbls sugar |
| CHOCOLATE FILLING |
| 180gm dark chocolate, finely chopped |
| 50gm Devondale Salted butter, cut into small cubes |
| 175ml Devondale Long Life Thickened Cream, whipped |
| MARSHMALLOW TOPPING |
| 3 egg whites, room temperature |
| ½ tsp cream of tartar |
| 1 tsp vanilla extract |
| ¾ cup sugar |
Directions
- Preheat oven to 200C. To create the base, place biscuits in a food processor and pulse to create crumbs. Add the remaining base ingredients and pulse until well combined. Evenly press the crumb mixture to line the base and sides of a lightly greased, 20cm skillet or pie tin. Bake for 10 minutes or until lightly browned. Set aside to cool.
- Make the chocolate filling by placing the chocolate and butter into a heatproof bowl. Heat the cream in a small saucepan until just simmering. Pour over the chocolate and butter. Let stand for 1-2 minutes then gently stir until chocolate has melted and the mix is smooth. Pour chocolate mix into cooled pie base. Place in refrigerator for 2-3 hours or until set.
- Once filling has cooled, make the marshmallow topping by placing the egg whites in a large clean bowl. Using an electric mixer, beat the whites until soft peaks form, then add the cream of tartar and vanilla and beat until combined. Slowly add the sugar and continue beating until the sugar has dissolved and the mix is fluffy, smooth and glossy.
- To assemble, top the chilled pie filling with the marshmallow topping creating decorative peaks. To finish, lightly brown the topping using a kitchen torch.
- If you do not have access to a food processor, place biscuits in a sealable bag and crush with a rolling pin or any other heavy object to hand.
- If you do not have a kitchen torch at hand, heat grill in oven, place pie on the middle rack and grill pie for 3 minutes or until marshmallow topping has browned. Place pie in refrigerator until ready to serve.
