Chocolate cream pie
| Serves: | Makes 6 small pies. |
| Prep Time: | 2 1/2 hours |
Ingredients
- 2 x 200g Tennis biscuits, crushed
- 250 g butter, softened
- 750ml 1,5 L milk
- 1/2 tsp vanilla extract
- 1 Tbs good quality instant coffee
- 50 g corn flour
- 3 tbsp Canola oil
- 50 g cocoa powder, for dusting
- 5 egg yolks
- salt
- to serve, fresh cream, whipped
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Cooking Instructions
- Crush the tennis biscuits and mix with the melted butter.
- Press into the bottom of 6 small or 1 large pie tin and place in the fridge to set.
- To make the filling, combine the milk, vanilla and coffee in a saucepan and bring to the point of boiling.
- In a separate bowl, combine the corn flour, sugar, cocoa powder, egg yolks and salt and mix well to form a smooth paste.
- When the milk has reached the boiling point, remove it from the heat.
- Whisk a ladle full of the hot milk into the corn flour mixture and continue with the rest of the mixture.
- Pour the liquid back into the saucepan and over a low heat, whisk continuously until the filling is thick and when tasted, has no floury taste.
- Pour the mixture through a sieve to make sure there are no lumps and pour the smooth filling into the prepared pie case.
- Allow to set in the fridge for at least 2 hours.
- When you are ready to serve, whip the cream and swirl it onto the pie. Dust with cocoa powder and serve.
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