Rowse ChocoBee Pie

By Shelina Permalloo, Winner of BBC’s MasterChef UK 2012, on behalf of Rowse ChocoBee.

Prep time: 30 minutes

Cooking time: 0 minutes

Serves 8

“This five-ingredient recipe is perfect for a celebratory dessert idea and ideal if you don’t want to spend the whole time in the kitchen! The combination of Chocolate, Honey and a crunchy chocolate biscuit base makes it rich, decadent and can be topped with some fresh fruit if you like.” – Shelina Permalloo

Ingredients

For the base

• - 200g crushed digestive biscuits
• - 50g melted salted butter
• - 75g Rowse ChocoBee

For the filling

• - 150ml double cream
• - 200g cream cheese at room temperature
• - 100g Rowse ChocoBee

To decorate

• - Warm Rowse ChocoBee
• - Whipped cream

Method

1. To make the base, add the Rowse ChocoBee and crushed biscuits to a bowl and mix until combined.
2. Add the melted butter and mix until it becomes a chocolate crumble mixture.
3. Press this into a pie dish, up the rims to make sure you create an edge and then trim off the excess using a knife.
4. Place in the fridge to firm up for ten minutes.
5. To make the filling, whip up the double cream until you get soft peaks.
6. Add in the room temperature cream cheese and then fold this into the cream until completely combined and there are no lumps.
7. Add in the Rowse ChocoBee and mix until thoroughly combined.
8. Place this mixture on top of the biscuit base and smooth out the top using a spatula.
9. Allow to firm up in the fridge over night or a minimum of four hours.
10. Once chilled, top with whipped cream and drizzle over warm ChocoBee.
11. Cut into slices and serve.

shelinacooks.com