Chocolate Cream Pie

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    4hrs 25mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    811

I know you’ve been waiting on more chocolate, so here it is! The best dessert you can imagine...has to be! Has a LOAD of great chocolate in it!

Inspired by: https://tenina.com/recipes/chocolate-cream-pie

recipe updated Dec 21, 2021

Ingredients

  • Dark chocolate icon
    Dark chocolate
    600 g
  • Dark chocolate icon
    Dark chocolate
    as needed
  • Muscovado sugar icon
    Muscovado sugar
    85 g
  • Butter icon
    Butter
    80 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    1 pinch
  • Vanilla bean paste icon
    Vanilla bean paste
    3 teaspoons
  • Unsalted butter icon
    Unsalted butter
    120 g
  • Golden caster sugar icon
    Golden caster sugar
    180 g
  • Egg icon
    Egg
    6
  • Double cream icon
    Double cream
    350 g
  • Single cream icon
    Single cream
    120 g
  • Golden caster sugar icon
    Golden caster sugar
    1 tablespoon
  • Pecan pieces icon
    Pecan pieces
    80 g
  • Walnuts icon
    Walnuts
    120 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Tm5 bowl
  • kCook icon Springform pan - 9 x 3"
  • kCook icon Heatproof bowl

Step preview

  1. Line a clean springform pan with parchment paper
  2. Toast pecans and walnuts by placing into a cold oven set to 200°C and baking 14 minutes
  3. Add warm nuts, muscovado sugar, butter, pink Himalayan salt flakes and vanilla bean paste to the TM5 bowl
  4. Blend with MC fitted - approx 10 sec, speed 8
  5. Press content of TM5 bowl into springform pan
  6. Refrigerate until solid (at least 30 minutes)
  7. Add dark chocolate and unsalted butter to the TM5 bowl
  8. Heat - approx 15 min, 37°C, gentle stir
  9. Scrape down sides of TM5 bowl
  10. Transfer content of TM5 bowl to heatproof bowl
  11. Clean TM5 bowl
  12. Add golden caster sugar, eggs and vanilla bean paste
  13. Whisk using butterfly whisk - approx 10 min, 60°C, speed 3
  14. Transfer chocolate mixture to TM5 bowl
  15. Add double cream
  16. Blend with MC fitted - approx 10 sec, speed 5
  17. Scrape down sides of TM5 bowl
  18. Blend again (10 sec, speed 5)
  19. Pour into base and set for several hours (minimum of 3)
  20. Add single cream and golden caster sugar to the TM5 bowl
  21. Whisk using butterfly whisk until soft peaks form - approx 30 sec, reverse speed 4
  22. Pipe or spread on top of filling
  23. Garnish with chocolate shavings or dusted cocoa if desired
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