Chocolate pie with chocolate cream
7 servings
60 minutes
Chocolate pie with chocolate cream is a true delight for lovers of rich chocolate flavor. This dessert is inspired by British cuisine, where exquisite pies have long been a symbol of comfort and tradition. The base of the pie is a crispy crust made from chocolate cookies with delicate buttery notes, while the creamy filling of melted chocolate and airy whipped cream perfects the taste. Its velvety texture melts in your mouth, revealing the richness of cocoa and sweetness of vanilla undertones. Perfect for festive occasions or a cozy evening with a cup of coffee. It is recommended to chill the pie overnight before serving to achieve the ideal density. Enjoy every bite of this chocolate masterpiece!
1
Preheat the oven to 180 degrees.
2
Crush the chocolate cookies into crumbs using a mixer. Melt the butter (150 g) and add it to the crumbs. Add 2 tablespoons of sugar. Turn on the mixer and mix everything together. Place the resulting mixture in a baking dish. Using a spoon, shape the base crust with high edges. Put the dish with the crust in the freezer for 10 minutes. Then send it to the oven and bake for 8-10 minutes. Let the finished crust cool on a rack without removing it from the mold.
- Chocolate chip cookies: 400 g
- Butter: 200 g
- Sugar: 200 g
3
Then prepare the cream filling. Melt the chocolate in a water bath. In a saucepan, mix all the dry ingredients: the remaining sugar, cornstarch, cocoa powder, and a pinch of salt. Stir together and add the egg yolks. Pour in the milk and mix well with a whisk to avoid lumps. Place the saucepan on the heat and bring the cream to a thick consistency, stirring constantly. Once the cream starts to boil, reduce the heat to the minimum and cook for another minute. Remove from heat and add 50 g of butter and the melted chocolate.
- Sugar: 200 g
- Starch: 3 tablespoons
- Cocoa: 1.5 tablespoon
- Salt: pinch
- Egg yolk: 4 pieces
- Milk: 700 ml
- Chocolate: 200 g
- Butter: 200 g
4
Remove the prepared cream from the stove, mix well, let it cool slightly, cover with plastic wrap, and then place it in the refrigerator for 2 hours. During this time, the cream will not thicken completely but will acquire a denser structure, making it easier to transfer to the prepared cookie mold.
5
After the specified time, the base can be released from the mold in which we have held it so far. And fill the resulting cake with chocolate cream.
6
Put the finished pie in the fridge for at least 5 hours! But it's better to leave it overnight. It will be easier to cut.