
Chocolate Cream Pie
A delicious thai dish. Perfect for vegetarians. Gluten-free friendly.
Total Time
104 min
Serves
6
Rating
0.0 (0)
Ingredients
- 2 1/2 cups whole hazelnuts
- 1/4 cup sugar
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons unsalted butter
- melted
- 2/3 cups sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 egg yolks
- 3 cups whole milk
- 7 ounces bittersweet chocolate
- melted
- 2 tablespoons unsalted butter
- at room temperature
- 1 teaspoon pure vanilla extract
- Coconut Milk Whipped Cream or regular whipped cream for topping
Instructions
- 1
Heat the oven to 350°F.
- 2
Have a 9-inch pie pan ready.
- 3
To make the crust: Place the hazelnuts on a rimmed baking sheet.
- 4
Toast in the oven until the nuts are lightly browned and release a nutty fragrance, about 15 minutes.
- 5
Remove the hazelnuts from the oven and set aside to cool.
- 6
When nuts are completely cooled, use your hands to rub off as many of the skins as you can.
- 7
Don't worry if you can't remove all of the skin; a little bit is OK.
- 8
In the bowl of a food processor fitted with a steel blade, process the hazelnuts, sugar, and cocoa powder until fine.
- 9
Place in a bowl and add the melted butter, stirring to combine.
- 10
Press the mixture onto the bottom and up the sides of the pie pan.
- 11
Bake the crust until slightly crisp, about 25 minutes.
- 12
Remove from the oven and cool on a wire rack.
- 13
In a medium, heavy saucepan, whisk together the sugar, cornstarch, salt, and egg yolks until well combined, then add the milk in a steady stream, whisking continuously.
- 14
Bring to a boil over medium heat, whisking, then decrease the heat and simmer, whisking, for 1 minute more (the filling will be thick).
- 15
Force the filling through a fine-mesh sieve into a bowl, then whisk in the chocolate, butter, and vanilla.