Deep Dish Rolo pie

Our epic triple layered Rolo pie has a classic buttery biscuit base, a thick layer of caramel, topped with super rich chocolate ganache, cream and Rolos! What more could you want!?

Deep Dish Rolo pie

For the crust:
  1. 400 grams digestive biscuits
  2. 100 grams rolos
  3. 150 grams butter

For the caramel layer:
  1. 200 grams rolos
  2. 200 grams caramel sauce

For the chocolate layer:
  1. 350 millilitres double cream
  2. 150 grams rolos, chopped up
  3. 200 grams of dark chocolate, chopped up

To decorate:
  1. 300 millilitres double cream
  2. 1 teaspoon vanilla extract
  3. 100 grams rolos
  4. 2 tablespoons caramel sauce

  • Line the base and sides of the cake tin with greaseproof paper- use oil to stick as butter will chill too much and make removing the pie difficult.
  • Make the crust - Using a food processor blitz the digestives into fine crumbs then tip into a large bowl.
  • In a separate bowl melt the rolos and butter together then tip into the digestives and mix well. Press into the cake tin, and push down evenly with the back of a spoon until the bottom and sides are completely covered- come right the way up to the top of the tin. Set aside to chill in the fridge.