To be completely honest, I have no idea where this Chocolate Cream Pie recipe has come from… I have this hand written piece of paper that I found when cleaning out my recipes and I though, Oh, I should make that again! It is my hand writing, so I must have been somewhere and tasted this and said can I have the recipe? I do that all the time. I think I embarrass most people I know because I’m always ending up in the kitchen talking to the chef about this food and that and what they used for this and that… Its a bit sad really 🙂 but I just love my food.

I’m sure that other people do it too with other things that they are interested in. Do you? What are you interested in that you talk to random strangers about? I have a friend who is into patchwork and if she finds out that you have any interest in it off she goes, she will even talk to complete strangers in fabric shops about their choices of fabric and give them advice.

Anyway, back to the pie. This is more an american style pie but I’m not sure why it hasn’t really caught on here. It has a smooth chocolate custard like mousse, poured into a sweet crust pastry, covered in cream, seriously, what’s not to like!

If you want to know more tip and trick for making a sweet crust pastry, just click HERE, it will take you to my Banoffee pie recipe which has some extra information about making the best pastry.

This recipe is for a very large pie dish approximately 26cm round by 5cm deep. Serve between 12 – 16 people.

It is also best made the day before as it needs to be refrigerated overnight to set.

Ingredients – Sweet Crust Pastry

This is one quantity of Sweet Crust Pastry. It makes approximately 1 large tart shell or 12 small tart shells.

Just a plug for local farmers, I used Maleny Dairy’s Milk and Cream in this recipe so pop over to their Maleny Dairies Facebook Page and check it out

1 Cup (160g) Plain Flour

1 Cup (160g) Self Raising Flour

125g Butter (softened)

2 Tablespoons (40g) Sugar

1 Egg

1/4 Cup (65g) Cold Full Cream Milk

Pinch of Salt

Ingredients – Tart

2/3 Cup (135g) Castor Sugar

1/2 Cup (80g) Cornflour

Pinch Salt

4 Egg Yolks

3 Cups (750g) Milk

250g Dark Chocolate (broken into small squares or pieces)

40g Butter

1 Teaspoon Vanilla

Ingredients – Cream

600ml Cream

2 (40g) Tablespoons Icing Sugar

1 Teaspoon Icing Sugar

Method – Pastry

1. Place flour, sugar and salt into a large mixing bowl, then rub softened butter into flour with your finger tips until it resembles a crumb.

2. Make a well in the centre of the flour mixture and place the egg and milk into the centre.

3. Gradually add the dry mixture into centre of the well then mix until combined and forms a dough.

4. Cover with plastic wrap and set aside in the fridge to rest for 30 minutes at least (an hour is better). Please note that this is an important set and can not be overlooked if you want good pastry!

5. When rested place dough onto a lightly floured board and gently roll it out turning after each roll to form a round flat pastry the will cover your pie tin.

6. Grease you pie tin well and gently place the pastry in, making sure that the pastry is covering the whole shell. with a fork or pastry cutter, press the edge of the pastry against the edge of the tin and then cut the edge.

If you don’t have beads, you can use dried rice or beans

7. Place baking paper over the pastry and cover with blind baking beads, rice or beans. Place back into the fridge and turn the oven on the 180ºC. When the oven reaches temperature, remove case from the fridge and bake for 10 minutes. Then remove baking paper and blind baking ingredients* (please be careful as they are very hot, funny story at the end of the blog) and bake for a further 10 minutes.

After removal of the blind baking beads, cook for another 10 minutes.

8. Your pastry case is ready to use. If it is a hot day, place the pastry case back into the fridge until you are ready to use it. Or you can make it the day before and when cool, place into an airtight container for use the next day.

Method Tart

1. In a medium saucepan, whisk together sugar, cornflour salt and egg yolks then gradually add milk, whisking the whole time to stop lumps from forming.

2. Bring mixture to the boil, then reduce heat and continue whisking until it starts to thicken.

3. Remove from heat and whisk in chocolate, butter and vanilla.

4. When smooth, pour filling into pre-cooked pie crust and refrigerate overnight.

5. Just before serving, place cream, vanilla and icing sugar into a large mixing bowl and beat until thick, forming stiff peaks.

6. Slather the top of the chocolate with cream and grate extra chocolate on top. Enjoy big mouthfuls with a fork!

THERMOMIX VERSION

This recipe was made in the TM5 and can be made with exact quantities in the TM31

Thermomix Method – Pastry

1. Place flour, sugar, salt and butter into the mixing bowl, mix 10 seconds/speed 5.

2. Add egg and milk and kneed 1 minute/dough function.

3. Turn onto a lightly floured board and bring together to form a ball.

4. Cover with plastic wrap and set aside in the fridge to rest for 30 minutes at least (an hour is better). Please note that this is an important set and can not be overlooked if you want good pastry!

5. When rested, place dough onto a lightly floured board (Or silicone mat) and gently roll it out turning after each roll to form a round flat pastry the will cover your pie tin.

6. Grease you pie tin well and gently place the pastry in, making sure that the pastry is covering the whole shell. with a fork or pastry cutter, press the edge of the pastry against the edge of the tin and then cut the edge.

7. Place baking paper over the pastry and cover with blind baking beads, rice or beans. place back into the fridge and turn the oven on the 180ºC. When oven is to temperature, remove case from the fridge and bake for 10 minutes. Then remove baking paper and blind baking ingredients* (please be careful as they are very hot) and bake for a further 7 minutes.

8. Your pastry case is ready to use. If it is a hot day, place the pastry case back into the fridge until you are ready to use it. Or you can make it the day before and when cool, place into an airtight container for use the next day.

Thermomix Method – Tart

1. Place sugar, cornflour, salt, egg yolks and milk into mixing bowl and cook 7 minutes/115° TM5 or  Varoma TM31/speed 2. Scrape the sides and the bottom of the bowl and cook for another 3 minutes/115° TM5 or  Varoma TM31/speed 2.

2. Add chocolate, butter and vanilla and cook 5 minutes/80°/speed 3.

3. Pour filling into pre-cooked pie crust and refrigerate overnight.

4. Just before serving, place cream, vanilla and icing sugar into a clean mixing bowl and beat until thick approximately  1 minute – 30 seconds to 2 minutes/speed 3.5. (The reason for the variation of time is that every cream is different, remember if you over beat it just keep going and make butter. The cream I made for this pie took 1 minute 50 seconds).

5. Slather the top of the chocolate with cream and grate extra chocolate on top. Enjoy big mouthfuls with a fork!

So the funny story about blind baking is – Before I invested into some reusable blind baking beads, I use to use all sort of interesting things to blind bake, most often it was white rice because it is cheap and doesn’t matter if you throw it out (although the wastefulness got to me hence the purchase of the beads). On one particular day I didn’t have any rice, so I decided to use someday kidney beans. On removing the kidney beans after blind baking I just popped them into the garbage bin. I remember walking around the kitchen wondering what that funny plastic smell was. but didn’t think anything of it! It was the next day when I went to take the bin out, on lifting it up the entire contents fell back into the bin and onto the floor. You see the hot kidney beans were just hot enough to melt the bottom of the bin liner ready for my misadventure the next day. So please wait till they are cooled before throwing out or just buy some blind baking beads as they are reusable and work very well!

The Piece of pie, before I took a big bite out of it!

I hope you enjoy this delicious dessert, it is smooth and tasty and light (well not in calories).

Liz xx

If you enjoyed this recipe maybe you might like these?

Chocolate Mud Cake (Thermomix Version Included)

Bee Sting (Thermomix Method Included)

Apple Crumble Slice (Thermomix Method Included)

Elizabeth Connolly

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I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
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