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Chocolate custard and cream pie

Nici Wickes' sweet pie recipe sees dark chocolate custard topped with clouds of softly whipped cream to create the ultimate dreamy dessert. Make your own pastry or use store-bought for an even easier treat
Chocolate custard and cream pie
6
40M
25M

Ingredients

Flaky pie shell
Custard filling

Method

1.For the pastry, add the dry ingredients to a large bowl. Grate over the butter and mix in loosely. Drizzle in the cold water, adding most of it before mixing briskly with a butter knife. Add enough water to make a mixture that will clump together in one ball in the bowl. Tip onto a floured bench. Knead briefly and shape into a flat disc. Wrap in cling film and refrigerate for 20 minutes. Once chilled, roll out to line a 25cm round pie dish. Prick the bottom and sides with a fork. Press a greased piece of foil over the pastry, folding it up over lip. Put in the freezer for 15 minutes.
2.Preheat oven to 180°C andplace a baking tray in to heat. Bake the shell for 20 minutes, on top of the tray, then remove the foil. Continue baking until golden brown – about 15 minutes. Cool.
3.For the filling, whisk together the cornflour, 1/3 cup sugar, cocoa and salt in a medium saucepan until combined. Gradually whisk in the milk and bring to the boil over medium heat. Cook for 2-4 minutes, whisking constantly, until thickened. Remove from heat and whisk in the chocolate and vanilla until smooth. Cool for 5 minutes, then pour into cooled pie shell. Smooth top and cool completely.
4.Top with whipped cream, chocolate and chopped hazelnuts, then serve.

-Serves 6-8. – A cooked pastry shell will stay crisp and fresh in an airtight container for at least a few days. – You can make this pie even easier if you use store-bought flaky pastry.

Note

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