Also known as achocolate pudding pie,it tastes like a cross betweenchocolate mousseand Chocolate Bavarian Pie!
Im talking about the kind sold in the freezer section of supermarkets.
Not a fancy patisserie cake made with the beautiful French bavarian cream,creme bavaroise.
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I thought it was the best thing ever.
Just the right amount of crumbly biscuity base.
That chocolatey creamy filling.
And it would still be the best thing ever had I not learnt to cook it myself!
While the biscuit base isnt too different, the chocolate layer is absolutely no comparison.
Homemade has real chocolate flavour and a mouthfeel that store-bought never will.
I could eat this every day.
I predict you will feel the same!
chocolate filling its essentially a pudding, a creamy-but-light custard chocolate filling.
Im sorry, but I dont get it.
Its not hard to make.
Not if you follow the very few simple steps required to make it!
Youll see in the recipe video.
whipped cream the pie is topped with a mound of fluffy lightly sweetened vanilla whipped cream.
Dreamyis a word that comes to mind!
Ingredients in Chocolate Cream Pie
1.
Also,here is a listof what I do with leftover egg whites.
Cornflour / cornstarch This is also used to thicken the custard.
Cream and milk The liquids for the custard.
Cream is not typical for custards but it adds richness here!
you could just use milk, if youd prefer.
Butter This adds yet more richness into the custard.
Forget Cool WhipShortcut recipes for chocolate pie fillings are pretty common on the internet.
For me, I believe that there are some things that should be done right.
Oreo Cookie pie base ingredients
I like making Chocolate Cream Pie with an Oreo Cookie pie crust.
I also like the dark almost-black colour.
But any plain chocolate biscuits / cookies will work fine here, such as Arnotts Chocolate Ripples.
Melted butter This is what makes the Oreo crumbs hold together to form a crust.
Not all creams are, some are made for just pouring or dolloping.
Read the label to check.
And NO LOW FAT!
Vanillafor a touch of lovely flavour.
Sugar Not too much.
Just a bit, to lightly sweeten.
How to make Chocolate Cream Pie
This is an almost no-bake recipe.
The crust is baked for 10 minutes to make it extra crisp.
The custard-pudding filling is cooked on the stove, poured into the crust then refrigerated overnight to set.
1. how to make the pie crust
I use a food processor to blitz the Oreo cookies.
Blitz Roughly break up the Oreo cookies by hand and drop into a food processor.
Blitz into fine crumbs (~5 10 seconds).
Add melted butter then blitz briefly just to mix through.
The mixture should resemble wet sand.
Press Pour into a 22.5cm/9 pie tin.
Use your hands / rubber spatula / something flat to press the crumbs firmly into the base and walls.
Bakefor 10 minutes at 180C/350F (160 fan-forced).
This makes the pie crust crisper.
Deflate The crust puffs up in the oven.
Gently deflate using a rubber spatula or similar the base and walls.
This too makes the pie crust crisper and firmer.
It prevents a skin from forming on the surface which starts pretty quickly.
Baking paper Tear a sheet of baking paper larger than the pie tine, then fold in half.
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Fold in half again.
Then fold into a triangle.
Keep folding to form a long thin triangle.
Cut off the end.
Neat circle that covers your pie!
The custard is pourable when hot, then sets so its cuttable once refrigerated.
Whisk dry Place cornflour, sugar and salt in a medium saucepan.
Add liquids Add milk, cream and yolks.
You will feel and see the mixture starting to thicken into a custard.
To see the bubbles, you will need to pause whisking.
They will be slow, lazy bubbles!See video at 1:49here.
Lumps?Dont fret!
Take it off the stove and whisk vigorously, you should be able to whisk them out.
Once smooth, return to the stove and continue.
As a last resort, you could strain the custard at step 5.
Melt in chocolate Remove off the stove.
Add butter, chocolate and vanilla and whisk until the chocolate melts and the filling is smooth.
Thickness The custard should have a thickness like honey.
It will be pourable, but wont mound.
Pourthe custard straight into the pie crust.
This will prevent a skin from forming.
Yes, I know from first hand experience.Stick with paper!!)
Refrigeratefor 12 hours+ Cool on the counter.
Then refrigerate for 12 hours+ to ensure the custard fully sets.
Cream Carefully peel off the paper then top with whipped cream.
Garnishwith a sprinkle of grated chocolate, if desired.
Then, its ready to devour!
Removing the whole pie would be risky!
Information about stabilised whipped creamhere, recipe is in the notes of the recipe card below.
My skills have improved over the past 5 years with lots of practice!
But this one from 2017 is so lovely, I dont want to change it!
From 2017, as originally published:
Not just food photos that Dozer photobombs…..
This is a magnificent sun rise we had earlier this week.
Once a year thing.
Pretty, isnt it?
