1559. Chocolate Biscuit Pie

This pie is made simpler by using a biscuit crumb crust. But the real start is the unreal velvety smooth decadent chocolate custard filling.

I am partial to digestive biscuits, but honestly use whatever biscuits: oat, oreo...

Ingredients:

For the crust:

1 ½ cups finely crushed digestive biscuits

½ tsp salt

½ cup butter, melted

For the Chocolate Cream Filling:

¼ cup unsweetened cocoa powder

⅓ cup sugar

¼ cup corn starch

3 cups whole milk

3 large egg yolks

2 Tbsp butter, cold

1 tsp vanilla 

120g bittersweet chocolate, finely chopped

To serve:

1 cup heavy whipping cream, cold

Method:

To make the Crust: Preheat the oven to 325 F.  Combine the crushed biscuits, salt, and melted butter until moist.  Press the crumbs firmly against the bottom and up the sides of a deep-dish pie pan.

Bake the crust for 10 minutes, then set aside to cool.

To make the Filling: In a large saucepan, whisk together the cocoa powder, sugar and corn starch.

In a bowl, whisk together the milk and egg yolks.  Slowly pour the milk mixture into the saucepan, whisking together with the dry ingredients until smooth.

Over medium heat, cook the custard while whisking constantly, until it thickened, then continue cooking for one more minute (total 8-10 minutes).

Remove the custard from the heat and whisk in the butter, vanilla and chopped chocolate until smooth.

Pour the custard through a fine mesh strainer into a bowl.  Cover the bowl with plastic wrap, resting right against the surface of the custard and let it cool at room temperature for several hours until warm, and no longer steaming hot.

Spread the custard into the baked crust, and chill in the refrigerate overnight.

Whipped Cream: Before serving, whip the cold heavy whipping cream until thick; serve with the pie.

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