Ingredients

• For the biscuit crust: 100 g - digestive biscuits, crushed
• 2 tbsp - butter
• For chocolate mixture: 1.5 cups - maida
• 1/2 cup - butter
• 1/2 cup - jaggery powder
• 1.5 tsp - baking powder
• 2 tbsp - cocoa powder
• 150 ml - milk
• 1 tsp - vanilla essence
• vanilla ice-cream and grated chocolate for serving

How to Make Chocolate Fudge Pie

• Melt butter for biscuit crust.
• Mix in the crushed biscuits and press at the base of a greased and shallow eight and a half square cake tin.
• Beat the butter and jaggery for the chocolate mixture until light.
• Mix the maida with baking powder and cocoa and fold into the butter mixture.
• Add milk and vanilla and stir until smooth.
• Spread the chocolate mixture over the base.
• Bake in a moderately hot oven (200 degrees C) until done (for 35-40 minutes). Leave the pie to cool in the tin.
• Cut into pieces and serve with vanilla ice-cream, topped with grated chocolate.