Romany Chocolate Cream Pie

By: Karen Elizabeth
Oct 22, 2008

A deliciously delectable dessert that I am asked for time and again. Don't forget that you must make it the day before, and refrigerate, in the springform pan. (A baking pan with a loose bottom) You can use a pie dish, I prefer the loose-bottomed pan, because it gives a better presentation when you remove the pan. I have stated a 9 inch pan or pie dish, I have sometimes found that I have too much chocolate mixture. If this is the case, you can either use it to make individual little chocolate mousses .. pour into small cups or ramekins, and refrigerate overnight...personally, I use a deep springform pan, which gives me quite a high pie. The pie crust uses Romany Cream biscuits, which I know will not be available everywhere. There are a couple of recipes for them here on Zaar , such as Chocolate Cookies ( Romany Creams), even if you don't want to make the biscuits in order to make a crust, (that Would be a lot of work!!) it may give you an idea of what kind of biscuit you can substitute, It should be a crisp, chocolatey biscuit. I use a Cadburys chocolate flake for the decoration. This recipe comes off the Romany Cream biscuit packet. Time stated is only for preparation, it is important to allow for 24 hours chill time in the fridge.