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.
[time] minutes ago, from [location]
The cookie settings on this website are set to 'allow all cookies' to give you the very best experience. Please click Accept Cookies to continue to use the site.
You have successfully subscribed!