Chocolate Cream Pie

• granulated sugar↗75g g
• whole milk↗625ml ml
• egg yolks↗6

  (freeze whites for another recipe)

• cornstarch2 tbsp tbsp
• salted butter↗100g g

  chopped

• dark chocolate↗200g g

  (at least 70% cocoa), chopped

• vanilla extract↗1 tsp tsp
• sandwich cookies with chocolate cream25
• butter↗75g g

  melted

• heavy cream300ml whipping or ml
• powdered sugar2 tbsp tbsp
• vanilla extract↗1 tsp tsp
• chocolate shavings↗

  for garnish

Step-by-step instructions

1. 1

   First, prepare the base. Crush the cookies into fine crumbs using a food processor or place them in a zip‑lock bag and crush with a rolling pin. Add the melted butter and mix. Press the mixture into a 22 cm diameter tin, smoothing the bottom and sides with the back of a spoon. Refrigerate.

2. 2

   Pour the sugar and milk into a medium saucepan over low‑medium heat and whisk until the milk begins to steam and the sugar dissolves. Meanwhile, whisk the egg yolks and cornstarch in a bowl until smooth.

3. 3

   Add a few spoonfuls of hot milk to the yolk mixture, whisking to thin it. Gradually pour this mixture back into the saucepan with the hot milk, whisking constantly. Continue whisking until the mixture thickens to a custard‑like consistency, about 3‑5 minutes.

4. 4

   Remove the saucepan from the heat and whisk in the butter, dark chocolate and vanilla extract until the chocolate and butter melt and the mixture becomes completely smooth. Pour this onto the cooled base and spread the surface with a spatula. Cover with a circle of parchment paper to prevent a skin forming, and chill until set (about 3‑4 hours). Store in the refrigerator for up to 24 hours.

5. 5

   Just before serving, whisk the cream, powdered sugar and vanilla extract with an electric whisk until soft peaks form. Spread the mixture in the centre of the pie and gently smooth to the edges with the back of a spoon. Sprinkle with chocolate shavings. Alternatively, sprinkle with crushed candy sticks for a mint‑chocolate flavour.