Chocolate Pie

Preheat oven at 180 degrees Celsius Put a flat tray in oven to be warmed.

Make a shortcrust pastry by putting flour and butter in a food processor and processing until mix resembles bread crumbs.

Add egg and water.

Process until pastry comes together to form a ball, add more water if needed.

Turn pastry onto a lightly floured surface and knead gently until smooth.

Form into a 15cm flat round and wrap in greaseproof paper.

Chill in fridge for 15 minutes.

Place chilled pastry between 2 sheets of greaseproof paper and roll out to a circle 6cm larger than the dish you will be using.

Remove top paper and sprinkle flour on top then gently roll over a rolling pin.

Carefully unroll pastry floured side down into dish, remove rest of baking paper, press gently until base and sides are smooth and even.

Trim excess pastry, put in fridge until firm.

Take dish from fridge and place on the hot baking tray. Pierce pastry all over with a fork but don't pierce all the way through.

Put scrunched up greaseproof paper over pastry and half fill with rice, bake blind until firm but not coloured.

Remove paper and rice and bake until golden and crisp.

Put chocolate into a microwave safe bowl with the cream and put in the microwave for 20-30 seconds at a time, stirring after each time, until melted.

Pour into a mixing bowl and add remaining ingredients.

Stir well and pour into the pastry dish.

Bake for 15 to 20 minutes or until just set.

Allow to cool. It will set firmer once cooled and dust top with cocoa.

Put in fridge until fully set.

Cut and serve.

For variations I also add granulated nuts to the the chocolate mix or you could use white chococolate or try creme de menthe instead of Kahlua (or use both!).