I love a good chocolate pie and this one takes the tart/pie thing to a whole new level. It first appeared in For Foods Sake and is still a pie I turn to when I want something amazing that will feed a crowd that I know will work every time.
I suggest if you are dieting that this is not an ideal way to end your evening meal, however I have been told by a reliable source that if you eat it for breakfast, you will retain none of the calories, and doubly good, were you to stand up while eating it, you will actually lose weight…but don't quote me on that!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
Crust
- 130 Grams butter BUY
- 1 lemon, zest, finely grated
- 50 Grams dark brown sugar
- 1 Teaspoon vanilla bean paste BUY
- 160 Grams plain flour BUY
- 1 Pinch pink salt flakes BUY
- 50 Grams macadamias roasted and salted BUY
- 50 Grams shelled pistachios shelled
- 50 Grams cashews
-
Filling
- 100 Grams chocolate dark, in pieces BUY
- 40 Grams cocoa powder BUY
- 400 Grams coconut milk Recipe
- 400 Grams coconut cream Recipe
- 100 Grams raw caster sugar BUY
- 1 Teaspoon pink salt flakes BUY
- 2 Teaspoons vanilla bean paste BUY
- 80 Grams cornflour or cornstarch
- 400 - 500 Grams cream
- Chopped salted nuts or chocolate curls to garnish
Do
- 1
Crust;
- 2
Preheat oven to 180ºC on a fan forced setting.
- 3
Place butter, zest and sugar into Thermomix bowl and melt for 3-4 min/37ºC/speed 2.
- 4
Add remaining crust ingredients and blend for 15 sec/speed 6.
- 5
Press into deep sided flan tin with removable base. (around 23cm diameter.)
- 6
Bake for 18 minutes or until golden and fragrant.
- 7
Cool completely before pouring in filling.
- 8
Filling;
- 9
Place chocolate into Thermomix bowl and mill for 8 sec/speed 8.
- 10
Add cocoa, coconut cream and milk, sugar, salt, vanilla and cornflour. Cook for 8 min/90ºC/speed 4.
- 11
Cook a further 3 min/100ºC/speed 3. Cool slightly before pouring into baked tart shell.
- 12
Press a piece of baking paper onto the surface of the filling completely eliminating any air pockets. Keep in fridge until ready to serve.
- 13
To serve, whip cream until stiff peaks form, top cold pie with swirls of cream and garnish with chocolate curls or chopped nuts….or both (you knew that was coming right?) I suggest using salted nuts for the topping as that little salt hit knocks back the sweetness and is just perfection in a pie!
