No Bake Honeycomb Crunchie Pie!
A twist on some of my most popular desserts - and something that everyone will love at home!
- Prep time
- 30 min
- Cook time
- 4 hr 33 min
- Yield
- 14 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 462 g Oreos
- 150 g unsalted butter (melted)
- 300 g milk chocolate
- 200 g dark chocolate
- 600 ml double cream
- 7 x 32g honeycomb Crunchie bars (chopped up)
- Whipped cream
- 1 x 32g honeycomb Crunchie bar (chopped up)
- Flaked chocolate pieces
Instructions
- 1
Using a food processor, blitz all of the biscuits to a fine crumb, and mix in the melted butter
- 2
Press this into the sides and base of a 25cm pie/flan tin (mine was 5cm deep). It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed
- 3
Refrigerate for now
- 4
Melt the two types of chocolate in a bowl over a double-boiler until melted and smooth
- 5
Leave to the side to cool slightly
- 6
Whip the cream up to soft peaks, I used an electric whisk as I'm lazy but a hand whisk is easy enough if you want a work out
- 7
Fold through the chopped up pieces of crunchie bars and then fold through the slightly cooled melted chocolate
- 8
Spread this mixture into the crusted pie dish and leave to set for 5-6 hours, or overnight
- 9
Decorate the pie with some whipped cream then sprinkle on the spare crunchie bar and little pieces of grated chocolate
- 10
Enjoy!