Simple Dark Chocolate Pie with Spiced Cookie Crust

Ingredients

• 1 1/2 cup Speculaas cookie crumbs (about 15 cookies blitzed in the food processor)
• 90g unsalted butter, melted
• 300g dark chocolate, chopped
• 1 cup cream
• 1/4 teaspoon salt
• Whipped cream and fresh raspberries
• 50g dark chocolate, melted for drizzling

Directions

1. Preheat the oven to 180 degrees C/350F.
2. Combine the cookie crumbs and butter in bowl. Press it into the base and half way up the sides of a 22cm pie dish. (8 or 9 inch). Bake for 10 minutes until crisp and browned at the edges. Set aside to cool slightly.
3. Put the chopped chocolate into a heat-proof bowl. Set aside.
4. Put the cream in a saucepan and heat to simmering. Pour the hot cream over the chocolate and let it stand for 2 minutes. Stir to combine. It will be smooth and shiny. Pour it into the pie crust. Refrigerate for about 2 hours until the filling has set.
5. Pipe swirls of cream around the edges of the pie and pop a raspberry onto each swirl. Drizzle with melted chocolate.