Get set to celebrate with this fabulous chocolate pie recipe, served with a lavish cream topping and – just in case you couldn't get enough – even more chocolate.
- 300 g (2 packets) Oreo biscuits
- 110 g unsalted butter, melted
- chocolate shavings, to decorate
- 300 ml thickened cream
- 1 vanilla bean, split, seeds scraped
- 1 tbsp pure icing sugar
- 5 egg yolks
- 1 tsp vanilla extract
- 75 g (⅔ cup) caster sugar
- 2 tbsp cocoa powder
- 2 tbsp cornflour
- 500 ml (2 cups) warm milk
- 200 g dark chocolate (60% cocoa solids), finely chopped
- 1 tbsp whisky
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 1 hour
Cooling time 1 hour
Setting time 4 hours
You will need a shallow 22 cm pie dish for this recipe.
Process biscuits in a food processor to fine crumbs. Combine crumbs and butter in a bowl. Press into base and side of a greased 22 cm pie dish. Chill for 1 hour or until firm.
Meanwhile, to make chocolate custard whisk together eggs, vanilla, sugar, cocoa, cornflour and 1 tsp salt in a saucepan. Gradually whisk in milk until smooth.
Place over high heat and bring to the boil, stirring continuously. Remove from heat, add chocolate and whisky, and stir for 1 minute or until chocolate is melted. Transfer to a bowl and cover surface with plastic wrap. Set aside for 1 hour to cool to room temperature.
Spoon chocolate custard into pie shell and cover with plastic wrap. Refrigerate for 4 hours or until set.
To make vanilla cream, whisk cream, vanilla seeds and icing sugar to soft peaks. Spoon over chocolate custard and scatter with chocolate shavings to decorate.
As seen in Feast Magazine, Issue 14, pg84.
Photography by Derek Swalwell