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Romany Chocolate Cream Pie

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“A deliciously delectable dessert that I am asked for time and again. Don't forget that you must make it the day before, and refrigerate, in the springform pan. (A baking pan with a loose bottom) You can use a pie dish, I prefer the loose-bottomed pan, because it gives a better presentation when you remove the pan. I have stated a 9 inch pan or pie dish, I have sometimes found that I have too much chocolate mixture. If this is the case, you can either use it to make individual little chocolate mousses .. pour into small cups or ramekins, and refrigerate overnight...personally, I use a deep springform pan, which gives me quite a high pie. The pie crust uses Romany Cream biscuits, which I know will not be available everywhere. There are a couple of recipes for them here on Zaar , such as Chocolate Cookies ( Romany Creams), even if you don't want to make the biscuits in order to make a crust, (that Would be a lot of work!!) it may give you an idea of what kind of biscuit you can substitute, It should be a crisp, chocolatey biscuit. I use a Cadburys chocolate flake for the decoration. This recipe comes off the Romany Cream biscuit packet. Time stated is only for preparation, it is important to allow for 24 hours chill time in the fridge.”
8-10 slices

Ingredients Nutrition

  • 150 g marshmallows
  • 250 ml milk
  • 200 g milk chocolate candy bars
  • 200 g romany cream chocolate biscuits (or substitute)
  • 75 g butter
  • 250 ml cream
  • 14 cup chocolate shavings (crumbly chocolate for decoration)


  1. Combine marshmallows and milk in a saucepan, over medium heat.
  2. Stir until marshmallows have melted.
  3. Add chocolate bar and stir until melted, and mixture is smooth.
  4. Take off heat, and allow to cool.
  5. Crush the biscuits finely.
  6. Melt the butter.(I use the microwave).
  7. Stir the melted butter into the biscuit crumbs.
  8. Press into a greased 9 inch pie-dish, or (I prefer) into a springform pan (with a loose bottom.).
  9. (This makes for a better presentation when you serve it).
  10. Chill the crust for 20 minutes in the fridge.
  11. Whip the cream until peaks form, and fold into cooled chocolate mixture.
  12. Pour into the prepared crust.
  13. Chill overnight in fridge.
  14. Next day, crumble/grate chocolate on top, loosen the pie from the springform pan (if using), and chill again, until ready to serve.

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