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Chocolate Cream Pie
Chocolate Cream Pie
This decadent Chocolate Cream Pie is for all the chocolate lovers. With a buttery biscuit base, made with Pierre Biscuiterie Pure Butter Biscuits, it has a creamy custardy Valrhona Jivara 40% milk chocolate centre and lashings of Meander Valley Dairy Double Cream, topped with PONS Caramelised Marcona almonds. Make it now and thank us later!
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.
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