Chocolate Cream Pie
Ingredients
For the Pastry
- 1½ cups plain flour
- 2 tbsp icing sugar
- 140g cold butter chopped
- 1 egg yolk
- 2 tbsp cold water
For the Filling
- ⅔ cup caster sugar
- pinch of salt
- 1½ cups milk
- 2 tbsp cornflour
- 3 egg yolks
- 175g dark cooking chocolate chopped
- 40g butter chopped
- 1 tsp vanilla essence
For the Topping
- 300ml thickened cream
- ¼ cup icing sugar
- dark chocolate to garnish
Instructions
For the Pastry
- Preheat oven to 220°C and spray a 24cm pie tin with cooking spray. Set aside.
- Add flour, icing sugar and butter to a food processor and blitz until crumbly. Add egg yolk and water and blitz until the dough forms a ball. Wrap in plastic wrap and refrigerate for 30 mins.
- Place the dough between two pieces of baking paper and roll out to a 1cm thick circle. Carefully roll the dough around a rolling pin and gently unroll it over prepared pie tin. Press the dough into the pan and cover with baking paper and fill with baking beans or raw rice.
- Bake for 15 mins and carefully remove baking beans and paper. Bake for a further 10 mins and remove from oven. Allow to cool for at least 10 mins. Set aside.
For the Filling
- Add sugar, salt and milk to a medium saucepan on medium heat and whisk to combine. Bring to a gentle simmer, whisking frequently.
- Meanwhile, add cornflour and egg yolks in a small bowl and whisk until until smooth and well combined.
- Once the milk mixture is simmering, add a few spoonfuls of the hot liquid to the egg yolks, whisking after each spoonful to temper the eggs. Add a few more spoonfuls, then slowly whisk the egg mixture into the saucepan. Whisk constantly until mixture begins to thicken and bring to a gentle boil.
- Remove from heat and stir through chocolate, butter and vanilla until completely smooth. Pour the filling into the cooled pie crust and refrigerate for 3 hours or overnight.
For the Topping
- Add cream and icing sugar to a mix master and beat on high speed until the cream forms soft peaks. Spread whipped cream over pie. Using a microplane or lemon zester, grate chocolate over cream and serve.