Chocolate Cream Pie

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    4hrs 25mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    811

I know you’ve been waiting on more chocolate, so here it is! The best dessert you can imagine...has to be! Has a LOAD of great chocolate in it!

recipe updated Oct 8, 2019

Ingredients

  • Dark chocolate icon
    Dark chocolate
    as needed
  • Pecan pieces icon
    Pecan pieces
    80g (about ¾ cup)
  • Walnuts icon
    Walnuts
    120g (about 1 cup)
  • Muscovado sugar icon
    Muscovado sugar
    85g (about ½ cup)
  • Butter icon
    Butter
    80g (about 5¾ tbsp)
  • Sea salt icon
    Sea salt
    1 pinch
  • Vanilla bean paste icon
    Vanilla bean paste
    3 tsp (16g)
  • Dark chocolate icon
    Dark chocolate
    600g (about 3½ cups)
  • Unsalted butter icon
    Unsalted butter
    120g (about ½ cup)
  • Golden caster sugar icon
    Golden caster sugar
    180g (about 1 cup)
  • Egg icon
    Egg
    6 (300g)
  • Double cream icon
    Double cream
    350ml (1½ cups)
  • Single cream icon
    Single cream
    120ml (½ cup)
  • Golden caster sugar icon
    Golden caster sugar
    1 tbsp (13g)

Tools

  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon TM5 bowl
  • kCook icon Springform pan - 9 x 3"
  • kCook icon Heatproof bowl

Step preview

  1. Line a clean springform pan with parchment paper
  2. Add pecan pieces to a clean baking sheet
  3. Bake until toasted - 14 min, 200°C
  4. Transfer nuts to TM5 bowl
  5. Add walnuts, muscovado sugar, butter, sea salt and vanilla bean paste to the TM5 bowl
  6. Fit TM5 bowl to TM5
  7. Blend - approx 10 sec, speed 8
  8. Press content of TM5 bowl into springform pan
  9. Refrigerate in fridge - 30 min
  10. Add dark chocolate and unsalted butter to the TM5 bowl
  11. Heat - approx 15 min, 37°C, gentle stir
  12. Scrape down sides of TM5 bowl
  13. Transfer content of TM5 bowl to heatproof bowl
  14. Clean TM5 bowl
  15. Add golden caster sugar, egg and vanilla bean paste to the TM5 bowl
  16. Whisk - approx 10 min, 60°C, speed 3
  17. Transfer chocolate mixture to TM5 bowl
  18. Add double cream to the TM5 bowl
  19. Blend - approx 10 sec, speed 5
  20. Scrape down sides of TM5 bowl
  21. Transfer content of TM5 bowl to pie
  22. Let rest onto work surface - 3 hr
  23. Add single cream and golden caster sugar to the TM5 bowl
  24. Whisk until soft peaks form - approx 30 sec, reverse speed 4
  25. Add content of TM5 bowl to pie
  26. Garnish with dark chocolate
  27. Serve
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