Chocolate Cream Pie

Place digestive biscuits in a large bowl and, using the end of a rolling pin, crush until they resemble fine crumbs. Every so often, give the bowl a shake; this lets the larger chunks rise to the top and you can crush them.

Melt butter gently. Add crushed biscuits and stir well. Press the biscuit and butter mixture into the base and sides of a 8.5cm loose bottomed fluted flan tin. Make sure that the base is removable or else you will have real trouble getting it out. Chill in the fridge for 1 hour.

For the filling heat the milk gently in a saucepan.

Meanwhile, mix sugar, flour, corn flour and eggs in a bowl. Stir in heated milk, mix then return it all to the pan. Cook over low heat intil it thickens and just comes to the boil. Stir continuously.

Remove from the heat and add butter and dark chocolate. Stir until chocolate has melted and sauce is smooth. Leave to cool slightly then pour the chocolate custard over the bisuit base. Level it off then dust with icing sugar. This will prevent a skin from forming. Pop it back into the fridge to cool for about 30 minutes.

When the pie is cold, whip the cream and milk together until it is stiff enough to hold its shape. Spoon over the filling and grate some dark chocolate over the top.