Chocolate Pie

Two of my favourite words (and things)... Chocolate and Pie.

Chocolate Pie:

adapted from here

For the Pastry:

For the Pastry:

125g unsalted butter, plus extra for buttering

80g caster sugar

150g plain flour, sifted

50g cocoa powder, sifted

For the Filling:

1½ cups caster sugar

¼ cup cornflour

¼ teaspoon fine sea salt

3 cups full cream milk

4 egg yolks

180 dark chocolate (70%), finely chopped

2 teaspoons vanilla extract

30g unsalted butter

Make the Pastry:

Lightly butter a 22cm glass or ceramic pie dish. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for about 5 minutes until pale. Stop the mixer and add the flour and cocoa. Turn the mixer onto low speed and mix until it resembles damp sand.

Dump the mixture into the prepared pan and press it evenly into the base and sides, making it as thin as you can. Place in the refrigerator to chill for an hour.

Preheat the oven to 190C.

Bake the pastry shell for 15 minutes. Remove from the oven.. If the pastry has slipped down the sides during baking, gently press it back up with your fingers. Leave to cool on a wire rack in the pan, until completely cool before filling.

 

Make the Filling:

Put the sugar, cornflour and salt into a medium saucepan and whisk to combine.  Add the milk and egg yolks and whisk until smooth.

Pop the pan over medium heat and stir until it comes to simmering point.  As soon as the mixture starts to bubble and thicken, remove it from the heat and add the chocolate, vanilla and butter.  Stir until smooth.

Pour the filling into the prepared crust and chill, uncovered in the the refrigerator, for at least 4 hours before cutting.  Serve with whipped cream.