Fruity Chocolate Pie

Fruity Chocolate Pie


  • 1 pack MAYA OTM Chocolate Cake Mix 200g
  • 1 piece egg
  • ½ cup water
  • 3 tablespoons oil
  • 1 ½ cup MAYA OTM chocolate cake crumbs or any leftover chocolate cake
  • ¼ cup unsalted butter melted
  • 250 grams heavy whipping cream
  • 350 grams dark chocolate chopped
  • 50 grams unsalted butter
  • Fresh fruits of your choice
  • Confectioner’s sugar


  • Preheat oven to 350°F/177°C. Grease and line a 9-inch square pan. Set aside.
  • Prepare chocolate cake according to package instructions. Over bake the cake for about 5-8 minutes. Let it cool completely.
  • Line an 8-inch round removable bottom pan with aluminum foil. Set aside.
  • Process the baked cake into crumbs using a food processor or your hands. Mix 1 ½ cup of cake crumbs with ¼ cup melted butter. Press the cake crumb mixture into the prepared removable bottom pan, press to make sure crust will be intact. Bake for 8-10 minutes. Let it cool completely.
  • In a glass measuring cup or mixing bowl pour in heavy whipping cream. Microwave for 30 seconds to 1 minute until cream is very hot but not boiling.
  • Add in chopped chocolate. Mix slowly to avoid too much air bubbles. Mix until chocolate has melted into the cream and then add in the butter.
  • Pour chocolate ganache into cooled crust. Refrigerate to set.
  • Top with fresh fruits of your choice and a dusting of confectioner’s sugar.


Yield: 8-10 servings

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