Adapted from Hummingbird Bakery
250g chocolate flavored biscuits
175g unsalted butter, melted
180g white marshmallows
180ml whole milk
1tsp orange extract
3/4tsp orange food coloring
600ml double cream
100g plain chocolate, to decorate
- In a food processor, blitz the chocolate biscuits until into a fine crumb. Pour the crumbs into a 9 inch pie dish and add the melted butter, mixing until all the crumbs are coated and can be squeezed together. Press the crumb mixture into the base and sides to form a crust. Place in the fridge for 30-40 minutes to set completely.
- Meanwhile, make the filling. In a saucepan over a low heat, melt the marshmallows in the milk. Remove from the heat, then add the orange extract and food coloring and stir in the marshmallow mixture until it is evenly orange in color. Set aside to cool for 10-15 minutes.
- Pour 300ml cream into a bowl and whip into soft peaks, then fold into the marshmallow mixture. Pour the filling into the chilled biscuit base and leave in the fridge for 1-2 hours to set completely.
- Once set, whip the remaining cream and spoon on top of the pie. Melt the chocolate and decorate the pie with a spiderweb design.