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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!
Course Dessert
Cuisine American

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

Keyword Chocolate, Cream, Dessert, Pie, Valrhona

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Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.