Run, don’t walk, to the kitchen to make this delicious Baileys Choc Ripple custard pie. It’s super simple and the results are amazing!
Ingredients
- 250g Choc Ripple biscuits
- 125 butter, melted
- 2 cups (500ml) thickened cream
- 100g instant pudding
- 1/3 cup (80ml) Baileys Irish Cream
- whipped cream, to serve
Method
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Step 1In a food processor, blitz biscuits into a fine crumb. Add melted butter and blitz to combine. Tip into a 24cm fluted quiche dish with a removable base. Press the mixture evenly into the base and sides of the dish - a large metal spoon and a small glass are useful tools.
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Step 2Place cream in the bowl of a stand mixer with the whisk attachment, and sprinkle over instant pudding. Whisk for 1-2 minutes until thick. Whisk through Baileys. Alternatively, use hand-held beaters. Pour custard mixture over chocolate biscuit base in tin. Smooth the top. Refrigerate for 30 minutes to set.
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Step 3Remove from fridge and use the tip of a small sharp knife to gently ease the pie away from the sides of the tin. Place the whole tin on steady glass or bowl and you should be able to release the tin completely. Carefully slide a knife between the pie and the base of the tin and slide onto a serving plate. Slice into wedges and serve with whipped cream.
Recipe Notes
Make whipped cream by whisking thickened cream with a little sugar and vanilla. You can spread this over the finished pie before slicing it, or serve it alongside the pie once you’ve sliced it.
The top edges of the biscuit base may be a little crumbly but you’ll find after some time in the fridge, the butter in the crumb sets firmly so the pie will be quite sturdy. You just need to work carefully to release it from the tin.
Recipe and photo by Greer Worsley.
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