16 oz Whoppers, plus extra for decorating
½ cup unsalted butter, melted
4 egg yolks
2 cups whole milk
¾ cup extra-fine (caster) sugar
3 Tbsp malt powder
7 oz dark chocolate, chopped up
1 ¼ cups heavy cream
1 tsp vanilla extract
LET'S GET COOKING...
Add Whoppers to a food processor and blitz into crumbs.
Melt butter in a pan over medium heat, then add the Whoppers crumbs and mix. Press mixture into a greased 10-inch pie pan, loose bottomed if you prefer, and push down evenly with a spatula or the back of a spoon until the bottom and sides are completely covered.
Leave in the fridge to set while you make the filling. In a medium pan, add the egg yolks, milk, sugar and malt powder and whisk over low heat until thickened. Remove from heat, and add the the chocolate, stirring until it’s a smooth, silky consistency.
Remove the pie shell from the pie pan and place on a plate or board. Pour the chocolate filling into the pie shell and keep in the fridge until ready to serve, at least an hour but preferably overnight.
Just before serving, whip the heavy cream and vanilla together until stiff. Spoon whipped cream on top of the chocolate filling, evenly covering the surface. Top with some whole Whoppers and some crumbs.