I've made this chocolate pie a bunch of times over the last few months. I try different bases every time - trying to get the perfect one. Otherwise, this pie is SUPER easy, SUPER delicious and you can use any base you like. Even store bought or bake your own with some frozen shortcrust pastry. I've tried a {made-up} gluten free (above), ginger nut cookie crumb (below) and coconut (bottom).
So here it is -
Filling
* 2 blocks milk chocolate (about 300-400g).
(you can use all milk, 50/50 with dark or all dark).
* 300ml thickened cream
Put the chocolate chopped up in a bowl. Put cream in a small saucepan over medium heat on the stove and slowly bring up almost to a boil. Pour the cream into the chocolate bowl and stir until all the chocolate is melted. If it doesn't melt quickly, put in microwave for 30 second bursts.
Pour into cooled pie crust and set in fridge for 1 hour/overnight. Top with whipped cream and chocolate shavings :)
Crust Options
COCONUT -
Process 1 1/2 cups coconut in a food processor with 3 tbsp of butter into forms a ball. Put into a bowl and add another 1 1/2 cups of coconut. Mix well. Press into a 9-inch pie pan. Cover edges with foil. Bake for 10-15mins until centre is golden brown. Remove foil and bake for a further 5 mins to lightly brown edges.
GINGERNUT -
Process 1 1/2 packs of ginger nut cookies in a food processor Pour into a bowl and add 4 tbsp suge, 1 tsp vanilla and 1/2 cup butter melted. Combine well and press mixture into a 9-inch pie pan. Bake 10 minutes.
(I can't remember the other one, I kinda made it up as I went with ingredients I had in the cupboard).
Seriously, try it!