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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

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

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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...