Romany Chocolate Cream Pie Recipes

CHOCOLATE CREAM PIE

Steps:

• Beat the cream cheese, 1/2 cup of the sugar, the cocoa powder, milk and vanilla extract in a medium bowl with an electric mixer until fluffy.
• Spread in the chocolate cookie crust.
• Beat the heavy cream with the remaining 2 tablespoons of the sugar in a second medium bowl with an electric mixer until soft peaks form, then spread over the cream cheese layer. Top with shaved chocolate.

CHOCOLATE CREAM PIE

Steps:

• Preheat oven to 180C/350F.
• Cut a round piece of baking / parchment paper, the size of the pie dish (to cover filling).

ROMANY CHOCOLATE CREAM PIE

Steps:

• Combine marshmallows and milk in a saucepan, over medium heat.
• Stir until marshmallows have melted.
• Add chocolate bar and stir until melted, and mixture is smooth.
• Take off heat, and allow to cool.
• Crush the biscuits finely.
• Melt the butter.(I use the microwave).
• Stir the melted butter into the biscuit crumbs.
• Press into a greased 9 inch pie-dish, or (I prefer) into a springform pan (with a loose bottom.).
• (This makes for a better presentation when you serve it).
• Chill the crust for 20 minutes in the fridge.
• Whip the cream until peaks form, and fold into cooled chocolate mixture.
• Pour into the prepared crust.
• Chill overnight in fridge.
• Next day, crumble/grate chocolate on top, loosen the pie from the springform pan (if using), and chill again, until ready to serve.

CHOCOLATE CREAM PIE

Steps:

• First, make the base. Blitz the biscuits to fine crumbs in a food processor, or tip into a sandwich bag and bash with a rolling pin. Add the melted butter and pulse to combine. Tip into a 22cm pie dish and press into the base and up the side using the back of a spoon. Keep chilled.
• Tip the sugar and milk into a medium saucepan over low-medium heat, and whisk until the milk is steaming and the sugar has dissolved. Meanwhile, whisk the egg yolks and cornflour together in a bowl to make a smooth paste.
• Add a few spoonfuls of the hot milk to the yolk mixture, whisking to loosen. Slowly whisk this back into the saucepan of hot milk. Continue to whisk until the mixture begins to thicken to a custard-like consistency, about 3-5 mins.
• Remove the pan from the heat and whisk in the butter, dark chocolate and vanilla until the chocolate and butter have melted and the mixture is completely smooth. Pour this over the chilled base and smooth the surface with a spatula. Cover with a circle of baking parchment to prevent a skin forming and chill until set (about 3-4 hrs). Will keep chilled for up to 24 hrs.
• Just before you're ready to serve, whip the cream, icing sugar and vanilla together to soft peaks using an electric whisk. Spoon this over the middle of the pie and gently spread to the edge using the back of the spoon. Sprinkle with chocolate shavings. Or, you could also try sprinkling with crushed candy cane pieces for a mint-chocolate flavour.