Easter Chocolate Cream Pie with Strawberries

What a better way to celebrate Easter than with chocolate! This pie is rich and full of dark chocolate flavour, off-set with sweet whipped cream and strawberries. The pastry base is a basic butter crust. I won’t bother with a recipe, as I think I’ve written about it before. The great thing about this time was that I used pastry that I made about a month ago and froze! I merely took it out of the freezer a couple hours before and when it was soft enough to roll, pastry dough! So easy. Bake the dough for about 20-25 minutes at 200 C (400 F) , with beads/beans/pie tin on top of the dough, and let cool. Pour the cooled, richly chocolate custard in the pie, top with sweetened whipped cream, and finish with strawberries. Enjoy. Here’s some photos and details:

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Chocolate custard base

2 cups whole milk

7-8 oz (200 g) dark chocolate (70% min.)

8 egg yolks

2 Tb white sugar

1/2 tsp ground cinnamon

pinch of salt

Sweet whipped cream

2 cups (500 ml) full-fat cream

1/4 cup icing sugar

1 tsp vanilla extract

pinch of salt

For the chocolate custard base, heat the milk and chocolate (cut in small pieces with a knife) in a double-boiler until steaming (but not boiling). Alternatively, heat the chocolate with a bit of water in short 30s bursts in the microwave followed by mixing, until the chocolate is melted. Mix with the milk once it is warm, then continue to heat until steaming (but not boiling). If no double boiler is available, use the microwave method and only heat the milk on low heat. Meanwhile, whisk the egg yolks, sugar, cinnamon, and salt together until light and creamy. While continuing to whisk, slowly add the hot milk-chocolate mixture in a steady stream to the egg yolk mixture. Once added, return to the stove and heat on low, stirring until the chocolate curd begins to thicken. Remove from the heat, pour into a cool container, let cool for a while at room temperature and then place in the fridge to cool further. For the whipped cream, whip all ingredients on high until the whipped cream begins to thicken to soft peaks. Once the pie base is cool, add the chocolate custard, then the whipped cream, and top with sliced strawberries.

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