Crunchy in the outside and pudding-like in the inside, that is a combination few of us could resist. Here is how the combination is done, in a breath-taking delicious chocolate cream pie.

Your oven must be heated at 375 degrees C. After you grease with butter the bottom and the sides of the glass pan you will be using, heat other 8 tablespoons of butter mixed with brown sugar in a saucepan until it becomes smooth, then put it into a bowl and mix in ground wafers; move it on a plate and press to compress the crust.

Put it in the fridge for 20 minutes then bake until it is set (about 15 minutes) and let it chill.

Heat 3 and half cups of half and half, then remove the pan from the heat. Mix a small cup of sugar and cornstarch in a large bowl, adding egg yolks; when the consistence turns smooth add it in the milk and put it over medium heat for about 4 minutes.

Add a bit of butter, vanilla and chocolate after you have removed it from heat and refrigerate the mix for about 4 hours.

Then place the filling on the crust and top it with the cream made of the remaining vanilla, sugar and heavy cream. Add some dark chocolate flakes on top and keep in the fridge until it is ready to serve.

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