Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 350+ of our top selling titles.
plus Unlimited access to 30000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at €10,99 per month, unless cancelled.
Upgrade for €1.09
Then just €10,99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
IT
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Leggi ovunque Read anywhere
Modalità di pagamento Pocketmags Payment Types
Trusted site
A Pocketmags si ottiene
Fatturazione sicura
Ultime offerte
Web & App Reader
Regali
Loyalty Points

CHOCOLATE CREAM PIE

For the chocolate lover this is, hands down, the most glorious of pies. The fragile chocolate crumb crust blends perfectly with the chocolate filling and whipped cream topping.

SERVES 8

Refrigeration time

8-12 hours

Baking equipment

23cm (9in) standard pie plate;

A 10 loop piano wire whisk

CHOCOLATE CRUMB CRUST FOR A 23CM (9IN) PIE

MAKES ABOUT 250G (9OZ)

100g (3½oz) unsalted butter

255g (9oz) chocolate wafer crumbs

2 pinches of fine sea salt (omit if using purchased wafers)

½ tsp pure vanilla extract

Make the crust

1 In a small glass measure with a spout, in the microwave, or in a small saucepan over a medium-low heat, melt the butter.

Food processor method

2 Process the cookies and salt, if using, into fine crumbs. Add the melted butter and vanilla and pulse a few times just until incorporated.

Hand method

3 Place the cookies in a large reclosable freezer bag and use a rolling pin to crush them into fine crumbs. Transfer the crumbs to a medium bowl and mix in the salt, if using. With a fork, stir in the melted butter and vanilla and toss to incorporate.

Both methods

READ MORE
Purchase options below
Find the complete article and many more in this issue of Baking Heaven - FebMar 2019
If you own the issue, Login to read the full article now.
Single Digital Issue
FebMar 2019
€5,49
This issue and other back issues are not included in a new Baking Heaven subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only € 3,42 per issue
SAVE
51%
€40,99
Monthly Digital Subscription
Only € 5,49 per issue
SAVE
21%
€5,49

View Issues

About Baking Heaven

Get your bake on for Easter! This issue of Baking Heaven is chock full of indulgent treats that are perfect for transforming your stash of Easter chocolates into wow-factor bakes, plus we've whipped up over 20 indulgent chocolatey recipes you will love in your bonus Chocolate mini magazine! Find out step-by-step how to make a zingy lemon sherbet meringue pie, follow our masterclass to making a dreamy chocolate cream pie and get our top five simple tips for decorating a cake inside...