Ingredients:

  • 1 1/2 cups Digestive Biscuits (or Graham crackers/shortbread)
  • 1/4 cup Granulated Sugar (for crust)
  • 6 Tablespoons Unsalted Butter, melted
  • 12 ounces High-Quality Chocolate (Minimum 65-70% cacao, finely chopped)
  • 1 1/2 cups Heavy Cream (Double Cream)
  • 1/2 cup Whole Milk
  • 1/2 cup Granulated Sugar (for filling)
  • Pinch Sea Salt
  • 2 large Eggs, yolks only
  • 1 teaspoon Pure Vanilla Extract (for filling)
  • 1 cup Heavy Cream, very cold (for topping)
  • 2 Tablespoons Powdered Sugar
  • 1/2 teaspoon Pure Vanilla Extract (for topping)
  • Chocolate shavings or cocoa powder (for garnish)

Instructions:

  1. Pulse the digestive biscuits and sugar in a food processor until fine crumbs form. Alternatively, crush by hand in a sealed bag.
  2. Pour the melted butter over the crumbs and mix until the mixture resembles wet sand. Transfer the mixture to the 9-inch pie plate. Firmly press the crumbs into the bottom and up the sides of the plate using the bottom of a glass or measuring cup. Ensure the sides are even and compact.
  3. Place the crust in the freezer for at least 30 minutes to set firmly while preparing the filling.
  4. Place the finely chopped chocolate into a large, heatproof bowl. Set aside. Combine the heavy cream, whole milk, sugar, and salt in a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edge (do not boil). Remove immediately from the heat.
  5. In a separate small bowl, lightly whisk the 2 egg yolks. Slowly drizzle about 1/2 cup (120 ml) of the hot cream mixture into the yolks while whisking constantly. This prevents the yolks from scrambling.
  6. Pour the tempered yolk mixture back into the saucepan with the remaining hot cream. Return the saucepan to low heat. Cook gently, stirring continuously with a rubber spatula, until the mixture thickens slightly and coats the back of the spoon (this should take 2–3 minutes). Do not let it boil.
  7. Pour the hot crème base directly over the chopped chocolate in the large bowl. Let it sit undisturbed for 5 minutes. Starting slowly from the center of the bowl, whisk the mixture until the chocolate is completely melted and a smooth, glossy emulsion forms. Whisk in the vanilla extract.
  8. Retrieve the chilled crust. Carefully pour the warm chocolate filling into the crust. Let the pie cool at room temperature for about 30 minutes. Cover loosely and transfer to the refrigerator. Chill for a minimum of 4 hours, ideally overnight, until the filling is firm and set.
  9. Just before serving, combine the cold heavy cream, powdered sugar, and vanilla in a mixing bowl. Beat on medium-high speed until firm peaks form.
  10. Top the pie with the whipped cream. Garnish with a sprinkle of sea salt flakes or chocolate shavings. Use a sharp, thin knife dipped in hot water and wiped clean between cuts for perfectly neat slices.