| Squiggles Hokey Pokey Chocolate Pie
Squiggles Hokey Pokey Chocolate Pie
Go hokey pokey crazy with this delicious Squiggles pie!
Ingredients
For the base:
- 125g Butter, melted
- 1 packets of Griffin's Squiggles Hokey Pokey biscuits
- 1 packet of Griffin's Super Wine biscuits
For the filling:
- 1 + 1/2 cups Sugar
- 1/4 cup Cornstarch
- 1/4 tsp Salt
- 2 + 1/2 cups Whole Milk
- 4 Egg Yolks
- 180g Dark Chocolate, finely chopped
- 2 tsp Vanilla Essence
- 2 tbsp Butter
To decorate:
- A few Squiggles Hokey Pokey biscuits
- Custard
Instructions
- Grease and line a 20cm cake tin with baking paper.
- Pulse the Squiggles and Super Wine biscuits in a food processor until course. Add the melted butter and blend until it reaches a fine crumb and the butter is mixed through.
- Press the base mixture into the tin, using a flat spoon or small glass to press it firmly against the sides. Allow the base to cool in the fridge for at least half an hour while you prepare the filling.
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the milk and egg yolks and whisk to combine. Stir constantly over medium heat until the mixture thickens, about 10 minutes. Once the mixture begins bubbling, cook for another 1-2 minutes before removing it from the heat.
- Add the chocolate, vanilla, and butter to the mixture, and stir until everything is fully combined.
- Pour the mixture into the refrigerated pie crust and place back in the fridge to set for 6 hours or overnight.
- Once set, add some custard to a ziplock bag with a snipped end and pipe over the pie to decorate it with a yellow Griffin’s Squiggle!
- Slice and enjoy!
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Griffin’s, New Zealand’s favourite biscuit bakers, has been delighting Kiwis' taste buds for over 150 years. Whether it is a seriously dunkable Gingernut or a truly indulgent ToffeePop, everyone has a favourite Griffin’s bikkie.
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