Serves: Serves 6-8
  • For the crust:
  • 250g (9oz) crunchy chocolate cookies (I used chocolate ripples)
  • ⅓ cup milo
  • 75g (3oz) butter, softened
  • 1 tsp salt
  • For the filling:
  • 2 tbsp cornflour (aka cornstarch)
  • ¼ cup (60ml) milk
  • 2 cups (500ml) thickened cream
  • ½ cup milo
  • 1 tsp vanilla
  • pinch of salt
  • 100g (4oz) milk chocolate (30% cocoa solids)
  • For the topping:
  • 1 cup (250ml) thickened cream
  • 2 tsp icing sugar
  • 1 tsp vanilla (optional)
  • Milo, extra, for sprinkling
  1. First, make the base. Place all the ingredients into a food processor and blitz until you get a fine, damp crumb. If you squeeze a bit together, it should hold.
  2. Press the crust into a 9 inch (23cm) pie dish, and place into the fridge to set for at least an hour.
  3. To make the filling, stir together the cornflour and milk in a small bowl and set aside.
  4. Place 1 cup (250ml) of the cream into a large saucepan along with the milo, vanilla and salt. Place over a medium low heat, and cook, stirring, just until mixture is steaming.
  5. Remove from the heat, and whisk in the cornflour-milk mixture. Place back on the heat and cook for about 30 seconds to a minute or until the mixture is thickened.
  6. Remove from the heat, and break in the milk chocolate. Leave for a minute to melt and then stir gently until just combined.
  7. Scrape the mixture into a bowl, and leave to cool completely.
  8. When the mixture is cool, whip the remaining cream, fold into the chocolate filling, and then scrape everything into the crust. Place in the freezer to set for at least 4 hours.
  9. To serve, remove the pie from the freezer and let sit for about half an hour.
  10. Whip the cream for the topping with the sugar and vanilla, and spread over the top. Scatter generously with extra milo, and then ripple it through the cream with the back of a spoon. Serve!
Recipe by The Sugar Hit at