Chocolate Custard Pie


Pie shell

  • 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

Custard filling

  • 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


Pie Shell

  1. Add the dry ingredients to a large bowl. 
  2. Grate over the butter and mix in loosely. 
  3. Drizzle in the cold water, adding most of it before mixing briskly with a butter knife. 
  4. Add enough water to make a mixture that will clump together in one ball in the bowl. 
  5. Knead briefly and shape into a flat disc. 
  6. Wrap in cling film and refrigerate for 20 minutes. 
  7. Once chilled, roll out to line a 25cm round pie dish. 
  8. Prick the bottom and sides with a fork. 
  9. Press a greased piece of foil over the pastry, folding it up over the lip. 
  10. Put in the freezer for 15 minutes.
  11. Preheat the oven to 350°F and place a baking tray into heat. 
  12. Bake the shell for 20 minutes, on top of the tray, then remove the foil. 
  13. Continue baking until golden brown – about 15 minutes. Cool.

For the filling

  1. Whisk together the cornflour, 1/3 cup sugar, cocoa and salt in a medium saucepan until combined. 
  2. Gradually whisk in the milk and bring to the boil over medium heat. 
  3. Cook for 2-4 minutes, whisking constantly, until thickened. 
  4. Remove from heat and whisk in the chocolate and vanilla until smooth. 
  5. Cool for 5 minutes, then pour into the cooled pie shell. 
  6. Smooth top and cool completely.
  7. Top with whipped cream, chocolate and chopped hazelnuts, then serve.