Chocolate Cream Pie

A dense, glossy chocolate cream on a crisp shortcrust base. The whipped cream adds a light touch to the whole dessert.

• Prep time: 30 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 513
• Protein: 9 g
• Carbs: 52 g
• Fat: 30 g

Ingredients

• 0.5 piece Sweet shortcrust pastry ( rolled out )
• 75 g White sugar ( powdered )
• 15 g Unsweetened cocoa powder ( sifted )
• 20 g Corn starch ( dry )
• 300 ml Whole milk ( fresh )
• 1.5 piece Egg ( yolks only )
• 25 g Minimum butter sweet ( cubed )
• 50 g Dark chocolate ( finely chopped )
• 0.5 tsp Vanilla extract ( liquid )
• 125 ml Cream ( very cold )

Instructions

1. Baking the crust

   Line the tin with the shortcrust pastry, prick the base. Blind bake at 180°C until the edges are golden and the pastry is dry to the touch.

2. Mixing dry ingredients

   In a saucepan, mix the sugar, cocoa powder, and cornstarch. Whisk to break up any lumps.

3. Cooking the cream

   Pour in the milk and egg yolks. Heat over medium heat, stirring constantly until the cream coats the spoon and thickens significantly.

4. Chocolate binding

   Remove from heat, add the chopped dark chocolate, butter, and vanilla. Stir vigorously: the cream should become smooth and very glossy.

5. Chilling

   Pour onto the cold crust. Let it set in the fridge for at least 4 hours. The cream should no longer jiggle when the dish is lightly shaken.

6. Whipped cream topping

   Whip the cold cream into stiff peaks. Spread generously over the pie before serving.

Chef's tips

• Don't take the cream off the heat too early; it needs to be as thick as a custard to hold when sliced.
• Use 70% dark chocolate for a stronger taste that balances the sugar.

Storage

Keep for 2 days in the refrigerator. Do not freeze.