Chocolate Cream Pie

Chocolate Cream Pie


5 people made this

Chocolate and cream are the main ingredients in this decedent pie. Don't be tempted to serve too bigger slices as it is very rich and a small amount is very satisfying.


Serves: 6 

  • 500g short crust pastry or a pie shell
  • 325ml thickened cream
  • 2 teaspoons caster sugar
  • 1 pinch salt, to taste
  • 450g dark cooking chocolate
  • 120g soften butter
  • 100ml milk
  • 30g cocoa, for dusting

Preparation:20min  ›  Cook:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour30min 

  1. Roll out pastry and line an 18cm pie tin. Bake blind in oven 200 degrees C for 25 minutes. Leave the pastry case to cool.
  2. Place the cream, sugar and salt in a saucepan and heat gently. Remove from the heat and stir in chocolate and butter until melted.
  3. Allow to cool slightly. Stir in the milk until smooth and shiny.
  4. Pour the chocolate filling into the pastry case. Leave to cool in a fridge for 1 hour. Dust with cocoa powder and serve at room temperature.

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