Choc Kahlua Custard Pie

Place the flour, cocoa, icing sugar and a pinch of salt into the bowl of a food processor. Process until well combined. Add the butter and process until the mixture resembles coarse crumbs. Lightly whisk 1 egg in a small bowl. With the motor running, add the egg and 1 teaspoon of the vanilla and process until the dough just comes together. Gather the dough together into a disc. Cover with plastic wrap. Place in the fridge for 2 hours to rest.

Preheat oven to 200C/180C fan forced. Remove the dough from the fridge. Roll out between 2 sheets of baking paper until 4mm thick. Use to line the base and sides of a 23cm (base measurement) pie tin or fluted tart tin with removable base. Trim any excess dough. Place tin on a baking tray in the freezer for 15 minutes to chill.

Line the pastry with baking paper. Fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 10 minutes or until golden. Set aside to cool slightly on the baking tray until required.

Meanwhile, place milk, caster sugar and 250ml (1 cup) cream caster sugar to a saucepan over medium heat. Bring to a simmer. Remove from heat. Add chocolate, cornflour and half the Kahlua. Stir until chocolate has melted. In a separate bowl whisk together remaining eggs and vanilla. Slowly pour in milk mixture, whisking constantly until thickened. Pour custard mixture into cooled tart tin. Bake for 20-25 minutes or until custard is just set. Set aside to cool completely. Place in fridge to chill.

Use electric beaters to beat the remaining cream and Kahlua in a large bowl until firm peaks form. Transfer to a piping bag fitted with a 1cm plain nozzle. Pipe peaks of cream on top of the pie. Lightly dust with cocoa powder.