Recipe – Curly Wurly Pie

I realised it had been a while since I had posted a recipe so thought I would share this delicious treat with you all. My mum had shown me this recipe for a ‘Curly Wurly Pie’ which was something I had never tried – or heard of – before but sounded like heaven in a flan tin.

4 Cadbury’s Curly Wurlys
300g Hob Nobs (or suitable alternatives, basically any oat biscuits or digestives would probably be okay)
300ml double cream
100g melted unsalted butter
200g plain chocolate
100g milk chocolate (I found it really rich with 200g plain and 100g milk so I may go for 150g of each next time)
1 tin Carnation caramel

For decoration:
300ml double cream
1 tbsp icing sugar
1 tsp vanilla extract
1 Cadbury’s Curly Wurly
Piping bag

For best results I would definitely use a flan tin (one where the bottom comes out) so that you can actually get the pie out, but if you don’t mind eating it straight from the tin then any old cake/pie tin would do!


Crush the biscuits in to crumbs and mix with the melted butter before pressing in to your chosen tin then left to refrigerate. The original recipe says to leave overnight but I left it in on it’s own for about ten minutes before adding the rest of the mixture and leaving it all in together which turned out fine.

Boil 300ml of cream in the microwave (took approximately 2 minutes for me) then break the chocolate in to pieces and mix until you have a delicious smooth chocolatey goo – try not to eat… it’s addictive.

Pour the majority of the chocolate mix on to the biscuit base but leave a bit for decoration/eating then return the tin to the fridge, I left it in there for about 45 minutes.

Chop up 4 Curly Wurlys (easier when cold) in to reasonably small pieces and mix with the tin of caramel until smooth – don’t over mix! Spread the caramel mix over the base and leave to cool in fridge. I left mine for about four hours and it was still a bit gooey, it just depends on how cold your fridge is and how solid you want it!

I didn’t have 600ml of cream for this so decided to skip the decoration part aside from the extra chocolate but if you fancy doing this whisk the remaining cream, icing sugar and vanilla essence until it forms peaks and pipe rosettes (or just blob) around the edge for a little bit of extra snazziness. You can also chop up the remaining Curly Wurly and use that but I just ate mine instead… oops. Drizzle the remainder of the chocolate mix on top and return to fridge until you want to serve! (I don’t even want to think about how many calories are in this)

Hope you enjoy this if you give it a go, it is absolutely delicious! I’m trying to get a few more recipe posts up on here while I have the time off before uni so keep an eye out for more yummy treats! If you have any recommendations for things to make please do let me know 🙂