NO BAKE CARAMEL PUDDING PIE

Makes : one 6″ pie
Ingredients

For Crust

1. Marie biscuits (powdered)- 15 to 20 nos( see note)
2. Butter-2 1/2 tbsp

For Caramel pudding Layer

1. Sugar-1/4 cup
2. Butter-1 tsp
3. Milk-1/2 cup+ 1/4 cup
4. Corn flour- 2 tsp
5. Vanilla essence- 1/2 tsp

For Chocolate Ganache

1. Dark Chocolate -Chopped-1/4 cup
2. Cream-1/4 cup

Method

• Line a 6″ Pie pan or a cake tin with plastic wrap or foil and keep aside.You can use a pie pan with a removable bottom instead .

To prepare the crust

• Heat 2 1/2 tbsp butter in a pan and add powdered biscuit.
• Mix well and cook until the color turns to golden brown.Stir continuously to prevent it from burning.
• Allow this to cool slightly.Using a spoon,press this evenly over the bottom and sides of the prepared pie pan.Refrigerate until required or place it in the freezer for 10 to 15 minutes.

To prepare caramel pudding layer,

• Combine cornflour with 1/4 cup milk and keep aside.
• In heavy bottomed pan,melt sugar over a medium low flame.( Keep an eye so that you do not burn it,coz burnt caramel tastes bitter)
• When the color changes to golden brown, pour in 1/2 cup milk and stir well.( do this carefully as it might splutter).Bring this to just under a boil.
• Now slowly add the cornflour milk mixture and stir well.Cook over a medium low flame,stirring continuously, until it is thick.
• Allow this to cool slightly.Add vanilla essence .Mix well and pour this over the prepared crust.Refrigerate until it is almost set.

To prepare the ganache layer,

• Heat cream to just under a boil.Pour this into a bowl and add grated chocolate.Mix well until smooth.
• Pour this over the caramel layer.
• Refrigerate for at least 4 hours or until completely set.
• Top with chocolate sauce or grated chocolate just before serving.