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Chocolate cream pie

Chocolate cream pie on a cake stand

Chocolate cream pie

Name: Chocolate cream pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Ingredients: 75g caster sugar; 625ml whole milk; 6 egg yolks (freeze the whites for another recipe); 2 tbsp cornflour; 100g salted butter chopped; 200g dark chocolate (at least 70% cocoa solids), chopped; 1 tsp vanilla extract; 25 chocolate crème-filled sandwich biscuits; 75g butter melted; 300ml whipping or double cream; 2 tbsp icing sugar; 1 tsp vanilla extract; chocolate shavings to decorate

Emily Lambe

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Serves 8 - 10

More effort

Prep: 10 mins

Cook: 20 mins - 30 mins

plus 3 hrs chilling

A star rating of 5 out of 5.2 ratingsRate

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Indulge in this crowd-pleasing dessert: a chocolate mousse and custard tart hybrid with rich chocolate filling, whipped cream and chocolate shavings

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Ingredients

Nutrition

Units:

MetricUS

75g caster sugar
625ml whole milk
6 egg yolks

(freeze the whites for another recipe)
2 tbsp cornflour
100g salted butter

chopped
200g dark chocolate

(at least 70% cocoa solids), chopped
1 tsp vanilla extract

For the base

25 chocolate crème-filled sandwich biscuits
75g butter

melted

For the topping

300ml whipping or double cream
2 tbsp icing sugar
1 tsp vanilla extract
chocolate shavings

to decorate

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Nutrition: Per serving (10)

kcal655
fat48g
saturates26g
carbs47g
sugars33g
fibre2g
protein7g
salt0.7g

Method

step 1

First, make the base. Blitz the biscuits to fine crumbs in a food processor, or tip into a sandwich bag and bash with a rolling pin. Add the melted butter and pulse to combine. Tip into a 22cm pie dish and press into the base and up the side using the back of a spoon. Keep chilled.
step 2

Tip the sugar and milk into a medium saucepan over low-medium heat, and whisk until the milk is steaming and the sugar has dissolved. Meanwhile, whisk the egg yolks and cornflour together in a bowl to make a smooth paste.
step 3

Add a few spoonfuls of the hot milk to the yolk mixture, whisking to loosen. Slowly whisk this back into the saucepan of hot milk. Continue to whisk until the mixture begins to thicken to a custard-like consistency, about 3-5 mins.
step 4

Remove the pan from the heat and whisk in the butter, dark chocolate and vanilla until the chocolate and butter have melted and the mixture is completely smooth. Pour this over the chilled base and smooth the surface with a spatula. Cover with a circle of baking parchment to prevent a skin forming and chill until set (about 3-4 hrs). Will keep chilled for up to 24 hrs.
step 5

Just before you’re ready to serve, whip the cream, icing sugar and vanilla together to soft peaks using an electric whisk. Spoon this over the middle of the pie and gently spread to the edge using the back of the spoon. Sprinkle with chocolate shavings. Or, you could also try sprinkling with crushed candy cane pieces for a mint-chocolate flavour.

Recipe from Good Food magazine, November 2021

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A star rating of 5 out of 5.2 ratings

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