Make this for your favorite chocoholics. It is a dessert for children and adults alike.

Ingredients: (Serves 6-8)

• 1 recipe chocolate wafer crumb crust
• 4 large egg yolks
• 170 g/6 oz caster sugar
• 40 g/1½ oz cornstarch (cornflour)
• ¼ teaspoon salt
• 715 ml/1 pt 4 fl oz whole milk
• 115 g/4 oz plain chocolate, melted and cooled
• 85 g/3 oz dark chocolate, melted and cooled
• 2 tablespoon unsalted butter, softened
• 1 teaspoon vanilla essence
• 235 ml/8 fl oz whipping cream, chilled
• 2 tablespoon icing sugar
• 1 tablespoon unsweetened cocoa powder

Method:

Preheat the oven to 175°C/350°F/Gas mark 4. Line a 23-cm/9-inch fluted tart tin with the chocolate wafer crumb crust. Bake for 15 minutes.

Using a fork, beat the egg yolks in a small bowl. Combine the sugar, cornstarch and salt in a large saucepan. Slowly whisk in the milk over medium heat. Continue whisking until the mixture reaches the boil. Cook for 1 minute, still whisking. Quickly transfer half the milk mixture to the egg yolks. Whisk to combine, then return the egg yolk and milk mixture to the saucepan. Return to the boil and cook for 1 minute, continuously whisking. Remove from heat.

Stir the melted chocolates, butter and vanilla into the milk mixture. Cover with plastic wrap or parchment paper to prevent a skin from forming. Let cool to room temperature before refrigerating for 2 hours to set. Fill the baked piecrust with the chocolate filling. Chill for 6 hours. Using an electric whisk beat the cream with the icing sugar until stiff. Remove the pie from the refrigerator. Top the filling with the cream and dust with cocoa. Refrigerate any remaining pie after serving.

Quick and easy shortcut: Replace the filling with 500 ml/171/2 fl oz chocolate custard.