Chocolate Custard Pie
I love watching movies that have cooking in a movie, make it a small town movie and I will watch it on repeat. This recipe was inspired by Julie and Julia. At the beginning of the movie one of the recipes made was a chocolate cream pie, I had to try and make one.
My kids say this custard tastes like yogo, the chocolate custard they love eating. So my kids do love this dessert.
When making the custard, if by chance the eggs curdle, pour the custard mixture through a sieve and throw away all the curdled bits. No one will know.
This is quite easy to make and tastes amazing, hope you love it like we do.
My kids say this custard tastes like yogo, the chocolate custard they love eating. So my kids do love this dessert.
When making the custard, if by chance the eggs curdle, pour the custard mixture through a sieve and throw away all the curdled bits. No one will know.
This is quite easy to make and tastes amazing, hope you love it like we do.
Recipe
Recipe adapted from www.pjandthomas.com/
Serves 8
Crust:
85g unsalted butter
1 1/2 cups digestive biscuit crumbs, about 10 biscuits
1 tablespoons caster sugar
Filling:
4 slightly beaten egg yolks
3/4 cup caster sugar
4 tablespoons cornflour
1/4 teaspoon salt
3 cups milk
115g dark chocolate, broken into pieces
28g soft butter
1 tablespoon vanilla extract
Topping:
300ml thickened cream
1 teaspoon vanilla
1 tablespoon icing sugar, optional
dark chocolate, grated, to decorate
Serves 8
Crust:
85g unsalted butter
1 1/2 cups digestive biscuit crumbs, about 10 biscuits
1 tablespoons caster sugar
Filling:
4 slightly beaten egg yolks
3/4 cup caster sugar
4 tablespoons cornflour
1/4 teaspoon salt
3 cups milk
115g dark chocolate, broken into pieces
28g soft butter
1 tablespoon vanilla extract
Topping:
300ml thickened cream
1 teaspoon vanilla
1 tablespoon icing sugar, optional
dark chocolate, grated, to decorate
Preheat your oven to 180°C/160 fan forced
. Make the crumb: Finely crush the biscuits (rolling pin in bag or food processor).
Place the biscuit crumbs in a bowl, add the butter, sugar and salt, mix to combine.
Grease a 22cm pie dish with cooking spray or additional butter.
Pour the crumb mixture into the pie plate and evenly press to form a crust on the bottom and up the sides. Place in the oven and bake for 10-15 minutes, until golden. Remove and allow to cool.
. Make the crumb: Finely crush the biscuits (rolling pin in bag or food processor).
Place the biscuit crumbs in a bowl, add the butter, sugar and salt, mix to combine.
Grease a 22cm pie dish with cooking spray or additional butter.
Pour the crumb mixture into the pie plate and evenly press to form a crust on the bottom and up the sides. Place in the oven and bake for 10-15 minutes, until golden. Remove and allow to cool.
Put the egg yolks, sugar, cornflour and salt in a medium saucepan and whisk together. Gradually whisk in the milk, until the mixture is smooth.
Place over a medium heat, cook, stirring, until the mixture thickens and comes to the boil. Remove from heat. Add in the chocolate, butter and vanilla and whisk until all the chocolate has melted.
Transfer the custard to a bowl, cover with cling film, make sure the cling film is touching the surface of the custard to stop the custard from forming a skin, allow to cool. If you want to make the pie quickly, I actually prefer to leave the custard in the saucepan and whisk every now and then. This also makes the custard cool much quicker and whisking it stops a skin forming on top.
Fill crust with custard and refrigerate for at least 24 hours before serving.
Place over a medium heat, cook, stirring, until the mixture thickens and comes to the boil. Remove from heat. Add in the chocolate, butter and vanilla and whisk until all the chocolate has melted.
Transfer the custard to a bowl, cover with cling film, make sure the cling film is touching the surface of the custard to stop the custard from forming a skin, allow to cool. If you want to make the pie quickly, I actually prefer to leave the custard in the saucepan and whisk every now and then. This also makes the custard cool much quicker and whisking it stops a skin forming on top.
Fill crust with custard and refrigerate for at least 24 hours before serving.
When ready to serve, beat the cream, vanilla and icing sugar (if using) together until it holds stiff peaks. Using a spatula, evenly spread the whipped cream on top (or pipe the cream and decorate the pie).
Decorate with some grated dark chocolate.
Decorate with some grated dark chocolate.
Enjoy!
