1 packet of Dry Biscuits (Butternut snaps or Chocolate Ripple)
2 tblsp Butter
1 tblsp Water
In your food processor chop the biscuits to a crumb.
Turn into mixing bowl. In a small bowl melt the butter and water together, I do this in the microwave for 30 seconds on high. Mix the melted butter and water through the biscuit crumbs until all combined and the butter coats all the biscuit.
In a pie dish or a loose based tart tin line the bottom with a disk or baking paper if you wish for easy removal.
Pour the biscuit crumb in and with the base of a glass gently press the crumbs evenly around the tin and up the sides, you don't need to press too firmly or this could make the base too thin.
Place the tart tin or pie dish on a baking tray ( this allows for easy moving now and later believe me). Bake in oven at 180C for 10 minutes. Remove from oven and allow to cool while making the filling.
1/4 cup Corn Flour (corn starch)
2/3 cup Castor Sugar
1/3 cup Cocoa Powder
3 cups Lite, Skim or Full Cream Milk your choice, I use Lite
60 g Chocolate chopped, you can use dark or milk I use Dark
1 tspn Vanilla Paste
1 tblsp Coffee Granules or espresso if you have a machine
1 tblsp gelatin or 2 gelatin leaves
1/3 cup boiling water
In a bowl mix the gelatin with boiling water, if using leaf soak in cold water for about 2 minutes first then remove from cold water and place in bowl with boiling water, stir until dissolved and set aside.
In a saucepan place the corn flour, sugar, salt, coffee, cocoa and half the milk, whisk until combined then add the remaining milk.
Heat the chocolate mixture stirring constantly until the mixture thickens and comes to a boil, this should take about 10 minutes.
Remove from the heat and stir in the chopped chocolate, stirring until melted, stir in the vanilla and gelatin mixture. Pour into the pie shell and allow to set for at least 3 hours in the fridge.
Serve with a spoon of whipped cream.