Chocolate pie – I’m lovin’ it!

Holy moly, this is one scrumdiddly-delicious pie!

It’s chocolate, of course…

I asked my son why he looked so grumpy the other day and he said “I’m not grumpy, it’s just so bright that I have to wrinkle my eyebrows to see properly”.  That kid is so funny and he doesn’t even mean it.

I took my inspiration for this pie from the many different recipes for Mississippi Mud Pie.  I wanted the richness of the filling without the heaviness, hence I’ve used a double cook method with the filling.


Chocolate Cream Pie

Don’t let the list of ingredients turn you off making this pie.  You’ll regret it if you do.

The chocolate filling for this pie is double cooked, which gives it this almost mousse like texture.  Try it – I guarantee you’ll like it.  Actually I can’t really make that kind of guarantee, legally and all that, but I can say that I think you’ll like it.


  • 125g unsalted butter (fridge cold)
  • 200g plain flour
  • 50g icing sugar
  • 1-2 tbs cold water


  • 250ml cream
  • 125ml milk
  • 110g dark chocolate
  • 50g unsalted butter
  • 4 eggs
  • 250g brown sugar
  • 30g cocoa
  • 1tbs cornflour
  • 1 tsp vanilla extract
  • 350ml cream for the topping

Now because you have to let the pastry chill in the fridge, you don’t need to preheat your oven yet.

You do need to cut your butter up into small cubes and either rub it into the flour, or use a special gizmo like me to cut it up.  The advantage of using the gizmo is that you don’t melt the butter because your hands are kept out of the mixture.  In my mind that’s a good thing.


Now once your mixture resembles breadcrumbs add a tablespoon of cold water and mix.  If the dough doesn’t start to come together, add half a tablespoon more and mix again.  You may need more water, but it’s likely this will be enough. The dough should come together in a ball without being sticky.


The dough should be refrigerated for at least an hour.  It is quite a soft dough, so once you take it out of the fridge you need to work quickly.  Before doing this though, preheat your oven to 170C.

Flour the surface you’re going to roll your dough on, and flour the rolling pin.  Flatten the ball of dough into a disc shape and start rolling.  Turn the dough when you’re rolling so it doesn’t stick to the surface.


When the dough is large enough to line your pie dish, roll it up over the rolling pin and then roll over the dish.  I don’t think I’ve said the word ‘roll’ often enough yet.


If the dough breaks don’t worry about it, just stick some spare dough onto the hole, like I did below.  Oy, I don’t know what happened to this photo.  I’m sorry.  I’ve decided that it’s going to be my goal to get rejected by Tastespotter.  This photo oughta do it.


Once the dish is lined, pop some greaseproof (parchment) paper over the dough and put some baking beans on top.  I literally use dried beans that I keep for baking, but you can actually buy little ceramic beads that are called baking beans.  This is called blind baking, and it’s what you do when you are going to add a filling and cook the pie some more.  Basically it prepares the pie crust for the filling, but doesn’t completely cook it all the way through.


Because we are going to cook this pie with the filling, we are only going to partially bake the crust, so you only need to leave it in for around 15 minutes.

Moving onto the filling, heat the milk, cream, butter and chocolate in a saucepan until the butter and chocolate are melted and the liquid has started to bubble around the edges.  Take the pan off the heat and leave for 10 minutes to cool down.


Towards the end of the cooling time beat the eggs, sugar, cornflour, cocoa and vanilla together (an electric beater is easier than by hand).  You want it to almost double in volume, so turn the beater up!  Turn the beat around, nothing beats the pressure…love that song.  Once the mixture has gone all ribbony, gradually add the milk mixture, beating the whole time.


Once you’ve done this, pour the mixture into the pan and put it back on a moderate heat.  Keep whisking for 5 minutes until the mixture thickens.  Don’t stress too much at this point, you just want it to be a little thicker than before, but not like a custardy consistency.


It’s difficult to see what I’m talking about in this picture, but trust me – whisk in the pan for around 5 minutes and then pour into the pie dish.  It’ll all work out.

Excellent.  I wanted to tell you that if the edges of your pie crust are already a bit brown after the first bit of baking, you might want to cover them with some foil.  This will stop them from burning during the next bit of baking.  I mainly wanted to tell you this so I could include the silly photo I took of the covered crust.  Doesn’t it look a bit like an alien getting foils?


Okay, put the filled pie back in the oven for 30 minutes.  It will be all puffed up but still a little wobbly in the middle when you jiggle the pie.  I don’t know about you, but I really like jiggling pies.


Leave it to cool before decorating with cream and chocolate curls.  Oh yeah.  This is it.



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