Chocolate Custard Pie
- 1 1/2 cup flour
- 1 tablespoon sugar
- pinch of salt
- ½ cup of very cold butter
- ½ cup water, with a few ice cubes
- 1/4 cup cornflour
- 1/3 cup sugar, plus extra 2 tbsp
- 3 tablespoon cocoa
- decent pinch of salt
- 3 cups milk
- ½ cup of dark chocolate, chopped
- 1 teaspoon vanilla extract
- 1 cup cream, softly whipped
- extra chocolate, for topping
- handful of toasted hazelnuts (optional), to garnish
- Add the dry ingredients to a large bowl.
- Grate over the butter and mix in loosely.
- Drizzle in the cold water, adding most of it before mixing briskly with a butter knife.
- Add enough water to make a mixture that will clump together in one ball in the bowl.
- Knead briefly and shape into a flat disc.
- Wrap in cling film and refrigerate for 20 minutes.
- Once chilled, roll out to line a 25cm round pie dish.
- Prick the bottom and sides with a fork.
- Press a greased piece of foil over the pastry, folding it up over the lip.
- Put in the freezer for 15 minutes.
- Preheat the oven to 350°F and place a baking tray into heat.
- Bake the shell for 20 minutes, on top of the tray, then remove the foil.
- Continue baking until golden brown – about 15 minutes. Cool.
For the filling
- Whisk together the cornflour, 1/3 cup sugar, cocoa and salt in a medium saucepan until combined.
- Gradually whisk in the milk and bring to the boil over medium heat.
- Cook for 2-4 minutes, whisking constantly, until thickened.
- Remove from heat and whisk in the chocolate and vanilla until smooth.
- Cool for 5 minutes, then pour into the cooled pie shell.
- Smooth top and cool completely.
- Top with whipped cream, chocolate and chopped hazelnuts, then serve.