Credit Crunch Pie - A Quick & Cheap Dessert To Make At Home

A friend recently told me that she has a particular love for praline in white chocolate, which is not easy to find, she says, so she’s pleased that we sell it (Princess, a heart shaped chocolate in gold foil).

Because my busy little mind is always working on new dessert recipes, I wrote this one and dedicated it to her. It’s an easy recipe, shouldn’t take you more than 30 minutes to make, and will dirty about 2 pans, 1 bowl, 1 cake tin and 3 spoons (the amount of washing up a recipe calls for is important to me because I’m lazy and don’t have a dishwasher!) The total cost of the ingredients was about £3.77, and it makes 8 smallish servings, so 47p each.

Some people refuse to acknowledge white chocolate as chocolate, and it’s certainly true that some forms of white chocolate on the market these days are very poor quality - aimed towards children, over-sweet, and with cheap vegetable fats substituted for some of the cocoa butter. Check the quality of the product you’re buying by reading the label – check the list of ingredients, and the total cocoa solids, and this will help to give you a guide to the best product.


400g (14oz) jar of chocolate spread
100g (3.5oz) white chocolate (use the good quality stuff that is suitable for cooking)
120 ml (4 fl oz) double cream
100g (3.5oz) roasted chopped hazelnuts
70g (2.5 oz) icing sugar
1½ tbsp water

Makes 8 Servings

Lightly grease an 8-inch round loose-bottomed cake tin, and line the base with baking paper. Grease the top of the baking paper to allow the completed dessert to slip off easily as well.

Mix the icing sugar, water and chopped nuts together in a pan, and place over a moderate heat. Stir constantly, allowing the mix to caramelise and making sure all the nuts are well coated. This should only take 5 minutes at most. Pour the mixture into the cake tin, and spread it around evenly. Allow to cool for 10 minutes.

Now empty the contents of the chocolate spread on top of it, and spread it around evenly over the nuts. Lightly whip the double cream gently until it just shows the trail of the whisk - it should still be runny.

Melt the white chocolate gently in a double boiler (or a pyrex bowl over a saucepan with a bit of water in the base). Note that white chocolate has a particular tendency to "seize", so if it seems to stay lumpy and horrible, don’t panic, just turn the heat down a little, as these lumps are usually caused by overheating. As long as it’s good and warm all the way through, once it’s added to the cream and folded together, I find these lumps seem to disappear.

Once the chocolate has melted, set it aside to cool a little for about 5 minutes, then add it to the whipped cream and fold together gently. Pour it over the layer of chocolate spread, and allow to set in the fridge. The dessert should be kept in the fridge, and eaten within 3 days. Then go for a long run to work off all the calories – it contains about 517 kcal and 35g of fat per serving!

Recipe variations: This dessert is very sweet, and some people may find it "sickly". If you prefer a less sweet taste, you might like to substitute the white chocolate with dark chocolate. Watch out though, it will still taste very rich.

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About The Author, Joe Croft
Joe is a keen amateur confectioner, and runs Chocolate Now!, an online Chocolate Delivery service, with her husband Nigel, at can find more of her recipes at