The flavors of mint and chocolate blend spectacularly in this spiked chilled pie.

Ingredients: (Serves 6-8)

• 1 recipe chocolate wafer crumb crust
• 1½ teaspoons powdered gelatine
• 285 ml/10 fl oz whipping cream
• 55 g/2 oz caster sugar
• 3 tablespoons crème de menthe
• 4 tablespoons white crème de cacao
• 4 large egg yolks
• Roughly chopped Aero bar, or shavings from other mint chocolate bar

Method:

Preheat the oven to 175°C/350°F/Gas mark 4. Press the crust into a 23-cm/9-inch pie dish and bake for 15 minutes. Transfer to a wire rack to cool. Sprinkle the gelatine over 75 ml/2½ fl oz of the cream in a large saucepan and set aside for a few minutes while you fill a large bowl with ice and cold water.

Using a whisk, combine the sugar, crème de menthe, crème de cacao and egg yolks in the saucepan with the gelatine and cook over medium-low heat for 3 to 4 minutes, stirring continuously until the gelatine has dissolved. Pour the gelatine mixture into a metal bowl and sit the bowl in the ice bath. Chill, stirring occasionally, for 10 to 15 minutes, until the mixture begins to thicken, leaving a mound when dropped from a spoon.

Using an electric whisk, beat the remaining 235 ml/8 fl oz until stiff peaks form. Gently fold the cream into the gelatine mixture, 1/3 at a time, until well combined. Pour the filling into the cooled crust and refrigerate for 3 hours, or until the filling has set.

Garnish with the chopped or shaved chocolate bar. Refrigerate any remaining pie for up to 3 days.