Easter Chocolate Pie

 

 

 

Easter Chocolate Pie
Recipe Type: Treats
Cuisine: Italian
Author: Vanessa
This is totally decadent – but perfectly chocolately for Easter! It travels well so is great for a picnic or a trip to the Bach over the long weekend!
Ingredients
  • Crust Ingredients
  • 200g milk arrowroot biscuits, smashed or processed to crumbs
  • 1/4 cup whole milk powder
  • 2 Tbs sugar
  • pinch of salt
  • 60g butter – melted
  • 60g cream
  • Pie Filling Ingredients
  • 140g Dark chocolate (I used 72%)
  • 90g butter
  • 2 eggs
  • 150g sugar
  • 40g plain flour
  • 25g good quality cocoa
  • 1/2 cup cream
Instructions
  1. Pop the dry ingredients into a bowl.
  2. Mix the butter and cream together and pour into the dry ingredients
  3. Mix together to create a pie crust consistency – just holds together if you press on it.
  4. Push the mixture with your fingers into a 25cm quiche/pie dish – cover the bottom and the sides
  5. Place in the fridge to firm up whilst you continue with the filling recipe
Filling
  1. Melt the chocolate and butter together in a bowl over a pan of simmering water. As the butter begin to melt stir in the chocolate until you get a lovely glossy mixture.
  2. Whisk together the eggs and sugar until they are pale and at ribbon stage (when you can lift the mixture with a spoon and make a figure 8 with the mixture falling back into the batter and resting briefly on the top like a ribbon)
  3. Add the chocolate and butter into the batter and stir until it completely blends together
  4. Gently stir in the flour and cocoa.
  5. Add in the cream and stir until all is incorporated and the mixture is all one colour.
Assemble and Cook
  1. Heat the over to 180C
  2. Remove the pie crust from the fridge and carefully pour the chocolate mixture into the crust.
  3. Bake the pie in the oven for around 25 – 30 minutes – until the centre is cooked through.
  4. Cool the pie and dust with icing sugar to serve (or drizzle with white chocolate!)

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