Saturday, 15 October 2011

Recipe: Biscuit Pie


Before moving to Pakistan, dessert-making almost always meant a trip to the Sainsbury’s to buy something very specific to that treat: mascarpone, blanched hazelnuts, this type of flour, that type of sugar, etc! And then I moved to this side of the world, where I could still get these things at special stores (at imported prices!) but the nearest “market” behind my house only humbly sells the basics of life… certainly not mascarpone *sob*

Thats the story of every market near every Pakistani housewife here I guess. So the array of cooking shows (tens of channels dedicated to nothing but cooking!) are majorly welcome, because they make a point of using ingredients easily available to all here. But instead of compromising on the quality of the recipe by simply skipping ingredients, these clever trevor chefs teach you relatively easy ways to substitute them, so now I can make ingredients from scratch that I really would never have bothered with living a stone’s throw from my much-missed local Sainsbury’s in London…

I’m going to share the latest recipe I tried last night… Biscuit Pie! However, Mr Husband tells me its more a Biscuit Pudding than a pie, so we’ll just call it Yummy Easy Dessert :-)

Got this recipe from a very popular morning chef here called Shireen Anwer. Here’s the link to the video (but it is in Urdu and and to save you the time watching it, I’m writing it up anyway):

Yummy Easy Dessert(easily serves 6-8)
Two cups Marie* biscuits, crushed in a food processor
4tbsp melted butter
1 cup curd cheese**
2 eggs
Half cup double cream
1tsp cornflour
1tbsp Orange Tang***
Half tin condensed milk

*You can use any biscuits you want really, such as Digestive, but just make sure they don’t have a taste too overpowering or it will interfere with the filling. The closest equivalent to Marie biscuits in the UK would probably be Rich Tea?

**This chef uses curd cheese as an equivalent to cream cheese quite a bit. Either go for cream cheese instead, or to make curd cheese, take a thin piece of cloth (like muslin, though I confess I tore some off an old shirt I no longer wanted!) and place it in a sieve with a bowl under the sieve. Now pour about 1.5 cups of natural-set yoghurt onto the cloth and leave it all in the fridge for a good few hours (I left it overnight). All the watery whey will drain into the bowl under the sieve leaving you with 1 cup of thick, delicious curd cheese.

***Again, this is a Pakistani thing. Tang is basically powdered flavour you add water to for an instant squash. Skip this altogether if your not fussed about the orange flavouring. Alternatively, add a couple of drops of vanilla essence instead for a different but equally nice flavouring.

To make the biscuit base, preheat your oven at 180 degrees and generously butter your pie dish. Put the crushed biscuit crumbs inside. Now pour in the melted butter and gently rub with your fingertips till all crumbs are coated. Press the mixture down into the dish evenly, making sure to raise it along the sides too. Then pop it in the oven for about 3-5 mins. Lets go with 4.

Take it out and let it cool. Meanwhile, throw everything else into your blender and blend. And thats your pudding filling done! Pour it onto the biscuit base and pop it back into the over, this time for 20mins. Take it out, let it cool down and put it in the fridge (this is a serve-cold dessert).

This is great to make-ahead. I made mine around noon to have after dinner. I would definitley use this for tea instead of after dinner next time though. Reason being, its quite rich, so if you’ve had a heavy dinner (in Pakistan, lets face it, every dinner is a heavy dinner!) then it can be a bit much… But saying that, 6 of us devoured this last night and there were no leftovers!!

Hmmm, should’ve taken a photo really. Next time!


  1. i love you for many a things but for this....mwaaah... thank you!! and ps... curd cheese is more or less equivalant to cottage cheese ;) not cream cheese .. rookie

  2. Do you think so? Cottage cheese has more of a crumbly texture though... What I have done in the past is whisk up homemade cottage cheese with some cream till it becomes homemade cream cheese! Awesome in cheesecakes :-)


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