While growing up the wheat biscuit has been a staple part of many households and has also become an amazing ingredient for baking and various other meals. So it’s clear wheat biscuits are not only enjoyed as a cereal, but can also add fibre and texture to a range of sweet and savoury recipes.

This inspired me to make a delicious pie recipe using these versatile wheat biscuits as the focal ingredient in my pie base. It gives a crispy texture and a rich flavour that will have you eating the base simply by itself. I’ve filled this base with a smooth baked chocolate mud filling which if left slightly underbaked can sometimes leave a gooey centre which reminds me of a lava cake. If that’s not your cup of tea, continue to bake until set.

Note: Give yourself plenty of time to make this recipe, for best results the chocolate filling needs to be made and chilled for 12-24 hours ahead of time.

If you’re on the hunt for some wheat biscuits, Countdown’s Wheat Biscuits are on Price Lockdown for just $4! Making them the most affordable wheat biscuit on the market, and also come with a 5 Health Star rating.

Countdown challenged me to come up with some different ways to wheat! So I gladly accepted the challenge to show various other ways I could incorporate their Wheat Biscuits into a range of other delicious creations. Along with my Chocolate Mud Pies, this week I’ve made a breakfast for kings, Banana Maple Smoothie, Honey Wheat Bliss Balls and a Rocky Road Parfait. See the picture below.

You’ll need: 6 hole 22x4cm Texan Muffin or Mini Pie tin.

Chocolate Mud Pie

 

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Prep time

35 mins

Cook time

25 mins

Total time

1 hour

 

Serves: 6

Ingredients

• Base
• 200g Butter
• 6 Countdown Wheat Biscuits
• 160g Caster Sugar
• 180g Plain Flour
• ½ Teaspoon Vanilla Extract
• 
  
• Filling
• 20g Plain Flour
• 100g Caster Sugar
• 130g Chocolate Chips
• 230g Butter
• 5 Eggs
• ½ Teaspoon Vanilla Extract

Instructions

1. The chocolate filling needs to be prepared 12-24 hours before baking, so melt butter and chocolate in medium sized saucepan. Remove of heat and allow to cool slightly.
2. Whisk eggs until thoroughly combined, add vanilla extract.
3. In a bowl sift the flour and sugar and then add in the egg mixture, beat until smooth and silky. Use a hand-held beater if need be.
4. Pour in butter and chocolate mixture and continue to beat until smooth.
5. Cover and chill in the fridge for 12-24 hours until ready to use.
6. When you're ready to make pies, remove filling mixture from fridge and flick oven onto 180 degrees bake.
7. For the base, crush wheat biscuits and add to bowl along with remaining dry ingredients.
8. Melt butter and vanilla in a small saucepan and then add to the dry ingredients.
9. Mix well, then press even amounts of dough into the base of prepared tin.
10. Evenly pour chocolate filling into each base until ⅔ full and then bake for about 23 - 25 minutes or until tops have darkened and filling has begun to set. Filling will continue to set once removed from the oven.
11. Once cooled, top with whipped cream, berries and shaved chocolate. Enjoy!

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