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Digital Subscriptions > > CHOCOLATE CREAM PIE

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.

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

4 Use your fingers or the back of a spoon to press the crumb mixture into the pie plate and partway up the sides. If the crumbs stick to your fingers, place clingfilm on top of the crumbs.

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