Egg Pudding Pie

Egg Pudding Pie


  1. Digestive biscuits (I used Gluco biscuits) 20
  2. Sugar 5 tbsp. (if using digestive biscuits)
  3. Butter (melted) 2-3 tbsp.
  4. Milk 1  1/2 cup
  5. Eggs 3
  6. Gelatin 2 tbsp.
  7. Sugar 1 cup
  8. Fresh cream (whipped)  1 cup
  9. Whipped cream for decoration


  • Blend the biscuits  in a food processor until it has turned into fine crumbs.
  • Melt the butter for the biscuit base in a small pan.
  • Pour this into the bowl of the machine while the motor is running.
  • Give it about 10 seconds then stop the machine.
  • Tip the biscuit base into a cake tin with a removable base.
  • Press the biscuit base down and smooth it out with the back of a spoon.
  • Set the biscuit base in the fridge for 20 minutes.
  • Put the gelatin in a sauce pan add 1/2 cup water.
  • Cook till it gets dissolve.
  • In another pan add milk, sugar and eggs.
  • Cook on low flame stirring constantly till gets thick in a custard form.
  • Remove from the fire.
  • Let it cool for 15-20 mins.
  • Add dissolved gelatin mixture, whipped cream  and fold in the custard.
  • Pour this mixture on top of the biscuit crust.
  • refrigerate it for 2 hours.
  • Decorate it with the whipped cream.
  • Serve chilled.

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