Strawberry Chocolate Cream Pie
Ingredients Yield: 1 9-inch pie
- 410g (1pt) Strawberries, hulled
- 50ml (1/4c) Water
- 80g (1/2c) Granulated Sugar
- 15g (1Tbsp) Cornstarch
- 225ml (1c -1Tbsp) Milk
- 60g (1/3c) Granulated Sugar
- 4 Egg Yolk
- 20g (2Tbsp) Cornstarch
- 100g (2/3c) Chocolate
- 15g (1Tbsp) Butter
- 1 9-inch Pie crust, pre-baked
Instructions
- Place hulled strawberries on bottom of pre-baked in an even layer.
- Take remaining berries, water and place on a pot on medium high heat.
- Combine 80g sugar with the 15g of cornstarch and add to the pot of berries.
- Mash everything together and bring to a boil.
- Once boiled and thickened pour over top the berries in the pie crust. (Stirring to prevent burning).
- Let it chill in the fridge while making the chocolate part.
- Combine milk, half of the 60g of sugar and bring up to a boil.
- Combine remaining sugar with yolks, and cornstarch and mix until smooth.
- Once milk has come up to temperature add to the egg mixture gradually to temper the eggs.
- Return the mixture to the pot and bring up to a boil to thicken the mixture.
- Once thickened stir in the chocolate and butter until uniform in colour.
- Pour the chocolate mixture over the pie and spread smooth.
- Cover with a piece of plastic wrap to prevent a skin from forming on top and refrigerate for and hour or until it has set.
- Slice and serve!
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