Halloween Slime Pie Recipe | Carnation (2024)

gigya-lite-registration

Halloween Chocolate Caramel Slime Pie

• 

  PREP: 30 mins

  CHILL: 2 hours

• 

  Quite Easy

• 

  SERVES: 10

• Ingredients

  For the base:

  Dark chocolate sandwich cookies

  200g

  *Baking spread or butter

  50g

  For the slime caramel filling:

  CarnationCaramel

  397g

  *Buttery spread or butter

  30g

  Green food colouring (we used paste colouring as it gives a far more intense green)

  A few drops

  For the topping:

  Dark chocolate, chopped

  150g

  Carnation Evaporated Milk

  4tbsp

  *Buttery spread or butter

  30g

  White chocolate

  25g

  You will also need:

  20cm (8in) tart tin, lined with baking parchment

  * recipe based upon 70% minimum fat baking spread

• Method

  Step 1 of 6

  https://youtu.be/NtVjvjwnybM?

  Whizz the biscuits to fine crumbs using a food processor. Melt the butter and mix in the crumbs.

  Step 2 of 6

  Press the biscuits into the base and up the sides of the tin to make a pie shell. Place in the freezer for 5-10 minutes until set.

  Step 3 of 6

  Put the caramel and butter into a non-stick saucepanand slowly bring to the boil, stirring all the time to stop it from catching. Remove the caramel from the heat and leave to cool for 5 minutes, before adding the gruesome green food colouring. Pour the slime into the set pie shell and smooth over. Leave in the fridge for 1 hour to set.

  For the green food colouring we used paste as it gives a far more intense green colour to the caramel compared to liquid or gel.

  Step 4 of 6

  Melt the white chocolate and spoon into a small piping bag. Wrap in a clean tea-towel to keep warm while you make the chocolate ganache.

  Step 5 of 6

  Put the chocolate, cream and butter into a small microwave safe bowl and melt on a low power, very gently, stirring every 10 seconds or so until the chocolate is just starting to melt. Take the mixture out and stir it until completely smooth. Pour the chocolate mixture over the slime.

  Step 6 of 6

  Using the white chocolate pipe rings on the top of the chocolate. Using a co*cktail stick or skewer, starting at the centre of the cake, drag the stick straight out to the edges to make a spider’s web. Chill for an hour or until ready to serve.

  Cut using a hot knife for perfect slices – simply pour very hot water over your knife then dry before slicing.