Chocolate Cream Pie

Chocolate Cream Pie
Ingredients
Buttery Biscuit Base
- 2 packets Pierre Biscuiterie Pure Butter Biscuits (250g) crushed
- 120g Lescure Demi Sel Butter melted
- Pinch of Tasman Sea Salt
Chocolate Custard Filling
- 200ml Meander Valley Dairy Double Cream
- 1 Norohy Vanilla Pod split and seeds scraped
- 1/4 cup full cream milk
- 500g Valrhona Jivara 40%
- 3 egg yolks discard whites
Garnish (to serve)
- 200ml Meander Valley Dairy Double Cream
- PONS Caramelised Marcona Almonds
Instructions
Buttery Biscuit Base
- Combine crushed biscuits and melted butter in a food processor and blitz until a fine crumb appears - mixture should appear like wet sand.
- Press biscuit crumb mixture into a 20cm (diameter) pie dish and rest in fridge for 1 hour (minimum) to firm up the base.
Chocolate Custard filling
- Add the vanilla seeds, vanilla pod, cream and milk to a medium saucepan. Bring to a gentle simmer and remove - discard vanilla pod.
- Stir in the chocolate feves, a little at a time until mixture is smooth, glossy and all the chocolate has melted.
- Allow chocolate and cream to cool so it's not too warm, before whisking in the egg yolks. Gently stir custard over a very gentle heat, until the mixture begins to thicken and coats the back of a wooden spoon evenly.
- Remove from heat immediately and allow to cool, stirring gently to take some of the heat out of the mixture.
- (Optional) you can do this process stirring the mixing bowl over a larger bowl filled with ice, if you want to fast track the cooling method.
- Once mixture has cooled pour custard into the pie base. Cover pie dish with foil and refrigerate for 5 hours minimum, overnight is preferred.
Garnish (to serve)
- Spoon double cream over the top of the pie and garnish with the caramelised almonds just before serving.
Video
SHOP THIS RECIPE
Like this Recipe?
More Delicious Recipes

Fish Pie with Horseradish
When we want comfort food, this fish pie delivers it all. Made with a traditional creamy béchamel sauce, with a hint of horseradish. We've

Welsh Rarebit Cob Loaf
Feed a hungry crowd with our decadent take on a Welsh Rarebit. Take one cob loaf, loaded with a delicious mustardy cheese sauce and grill to perfection. Oozy, boozy

Panettone Bread & Butter Pudding
This recipe gives the ultimate comfort food vibes. Our classic Panettone makes for a delicious addition to everyone's favourite Bread & Butter pudding, infused

Baked Eggs with Chermoula
These eggs pack a punch with the vibrant flavour of our Chermoula Paste. Chermoula is a spicy marinade made with lots of fresh sweet herbs

Raspberry Lamington Cake
We’ve taken the classic flavours of summer fruits and combined them into a Lamington cake. With no baking required, make it ahead and freeze

Chilli Prawn Stir Fry
Welcome in the Year of the Rabbit with this quick and easy stir fry, with the familiar flavours of your favourite Asian take-away, treat