1 1/2 cup Speculaas cookie crumbs (about 15 cookies blitzed in the food processor)
90g unsalted butter, melted
300g dark chocolate, chopped
1 cup cream
1/4 teaspoon salt
Whipped cream and fresh raspberries
50g dark chocolate, melted for drizzling
Combine the cookie crumbs and butter in bowl. Press it into the base and half way up the sides of a 22cm pie dish. (8 or 9 inch). Bake for 10 minutes until crisp and browned at the edges. Set aside to cool slightly.
Put the chopped chocolate into a heat-proof bowl. Set aside.
Put the cream in a saucepan and heat to simmering. Pour the hot cream over the chocolate and let it stand for 2 minutes. Stir to combine. It will be smooth and shiny. Pour it into the pie crust. Refrigerate for about 2 hours until the filling has set.
Pipe swirls of cream around the edges of the pie and pop a raspberry onto each swirl. Drizzle with melted chocolate.