Chocolate Cream Pie
Silky smooth chocolate custard filling, inside a buttery homemade crust makes this chocolate cream pie the perfect, indulgent dessert.
Prep Time 30 minutes
Cook Time 30 minutes
Chilling time 4 hours
Total Time 5 hours
for the filling
- 2½ cups milk
- ½ cup whipping/heavy cream whipped
- ¾ cup sugar
- 1 tablespoon good quality instant coffee
- 2 teaspoons vanilla extract
- 2 tbsp corn starch (corn flour)
- 1/3 cup cocoa powder
- 1 tbsp flour
- 5 egg yolks
- 1 teaspoon salt
- 2 tbsp butter
- 2 cups cream
- ½ cup icing/powdered sugar
- chocolate shavings
Make the pastry according to instructions. Blind bake until golden and crisp in a 180°C/350°F oven then remove from the oven and allow to cool.
To make the filling, combine the milk, cream, sugar, vanilla and coffee in a saucepan and bring to boiling point.
In a separate bowl, combine the corn starch flour, cocoa powder, egg yolks and salt and mix well to form a smooth paste.
When the milk has reached boiling point, remove from the heat.
Whisk a ladle full of the hot milk into the corn starch mixture to temper the eggs.
Pour the liquid back into the saucepan and over low-medium heat, whisk continuously until the filling is thick and glossy.
Pour the mixture through a sieve to make sure there is no lumps. Whisk in the butter and pour the smooth filling into the prepared pie case.
Spray a piece of parchment paper with cooking spray then press onto the surface of the custard to prevent a skin from forming.
Allow to set in the fridge for at least 4 hours but ideally overnight.
When you are ready to serve, whip the cream with the icing sugar and swirl onto the pie. Top with chocolate shavings and serve.
Calories: 273kcal | Carbohydrates: 28g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 142mg | Sodium: 277mg | Potassium: 181mg | Fiber: 2g | Sugar: 24g | Vitamin A: 673IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg