27 December 2012,00:43 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Preheat oven to 190°C / 375°F / Gas mark 5.
  • The Crust: Process chocolate digestive biscuits to coarse crumbs. Add chocolate and process again until mixture is smooth. Transfer to a bowl and stir in melted butter.
  • Press crumb mixture over base and sides of a 9-inch loose-bottomed flan tin or pie dish measuring about 2 inches deep.
  • Place tin on a baking tray and bake for about 8-10 minutes. Remove from oven and push crust down with the back of a spoon if it has risen up.
  • The Filling: Process strawberries, eggs and sugar until smooth. In a bowl, whip cream to soft peaks, fold in strawberry puree until evenly mixed.
  • Pour filling into crust and bake for about 20-25 minutes or until set.
  • Remove from oven and cool completely before removing from pan.
  • Spread créme fraîche over pie. Chill until ready to serve. Decorate with sliced strawberries just before serving.


The Crust

  • 100 grams unsalted butter, melted
  • 250 grams chocolate digestive biscuits
  • 75 grams plain chocolate, chopped

The Filling

  • 4 large eggs
  • 200 grams fresh strawberries, hulled and roughly chopped 
  • 100 grams caster sugar
  • 100 ml double cream

The Topping

  • 100 ml créme fraîche
  • Extra strawberries, sliced

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