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Chocolate Cream Pie

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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 Double Cream, topped with PONS Caramelised Marcona almonds. Make it now and thank us later!
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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 Double Cream
  • 1 Norohy Vanilla Pod split and seeds scraped
  • 1/4 cup full cream milk
  • 500g Valrhona Jivara 40% Chocolate Feves
  • 3 egg yolks discard whites

Garnish (to serve)

  • 200ml 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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