Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.
This week Sarah whips up Chocolate Cream Pie (recipe courtesy recipetineats.com)
25 Oreo biscuits , whole with filling in tact (244g / 8.5 oz) (Note 1)
60g / 4 tbsp unsalted butter, melted
1/4 cup cornflour / cornstarch2/3 cup caster sugar (superfine sugar)Pinch of salt2 cups milk (whole or reduced fat, not zero fat)1 cup cream (pouring or thickened/heavy), or sub with milk4 egg yolks from large eggs (Note 3 for leftover whites)2 tbsp / 30g unsalted butter , cut into 1cm / 0.5" cubes1 tsp vanilla extract150g/ 5 oz dark 70% cocoa chocolate or bittersweet chocolate, finely chopped75g/ 3 oz milk chocolate , finely chopped (Note 4)1 1/2 cups thickened / heavy cream , for whipping2 tbsp white sugar1/2 tsp vanilla extractChocolate , for grating (optional decoration)Preheat oven to 180°C/350°F (160° fan-forced).Cut round paper - Cut a round piece of baking / parchment paper, the size of the pie dish (to prevent skin forming on custard).Blitz - Break up Oreos roughly by hand and place in a food processor. Blitz into crumbs (~10 sec). Add butter, blitz to mix through. Mixture should resemble wet sand. (No food processor? Bash in ziplock bag with a rolling pin).Press - Pour into a 23cm / 9" pie dish. Spread crumbs out and press firmly into the base and up the walls using your hands, spatula or something flat.Bake for 10 minutes. Remove from oven - the crust will be slightly puffed. Press down gently using a rubber spatula (makes it even crustier!) then allow to cool on the counter before filling.Whisk dry, then wet - Place cornflour, sugar and salt in a large saucepan. Whisk to combine. Add milk, cream and yolks. Whisk to combine.Heat to thicken - Turn heat onto medium high. As the mixture warms up, whisk every now and then, but not constantly. As the liquid starts to get hot at around the 3 - 5 minute mark (you'll see steam), turn the stove down to medium low and start to whisk constantly. You will feel and see the mixture start to thicken.45 second whisk - When you see slow, lazy bubbles (~6 minutes, you will need to pause whisking to see bubbles), whisk constantly for 45 seconds then take it off the stove.Chocolate and butter - Add butter, chocolate and vanilla. Whisk until chocolate melts and filling is smooth.Assembling / setting custard
Pour hot filling into pie crust, filling it right to the top, smooth surface. Gently place round baking paper on surface.Cool on the counter for 2 hours then refrigerate for 12+ hours to allow the custard to fully set.Whipped cream - Beat whipped cream ingredients in a bowl on high for 2 to 3 minutes until softly whipped.Topping - Carefully peel back paper. Pile on the whipped cream, then grate chocolate across the surface.Serving - Keep the pie in the pie tin. Cut and serve!
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