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Yes, it seems to be chocolate week here, but in my defense, I didn’t make the Nutella pie or this pie, i’m just hoping one of you will. It’s one of those cream based pies I was talking about in my last post, and it doesn’t require any baking or cooking, just a fridge. Since the base flavor of this pie is chocolate, make sure you use good quality chocolate, not just any baking chocolate. You can even use hershey’s or galaxy chocolate bars, but I insist that you use nestle semi sweet chocolate chips if they’re available wherever you live! I know for a fact that they’re available in Lahore and obviously USA, but I haven’t found them yet here in Germany. Dr. Oetker chocolate is great though.
I have step by step pictures for this one! And before you start getting the ingredients together, here are a few tips that will make your pie turn out the same every time you make it.
Make sure that the chocolate you use is at room temperature.
The cream has to be chilled through.
Use an electric hand mixer. I didn’t when I made this, and it added 10 minutes to the prep time.
Always use semi sweet or dark chocolate.
Don’t over whip the cream. Stop when stiff peaks start to form. If you over whip the cream it won’t mix well with the chocolate and end up looking like scrambled chocolate eggs.
Here’s what you’ll need
12 graham crackers or digestive biscuits, crushed
2 tablespoon of softened butter
2 cups whipping cream
1 can of condensed milk,
1 heaping cup of dark chocolate chips (or a bar cut into chunks)+ 1 tablespoon butter
Start off by mixing the cookie crumbs and 2 tablespoons of softened butter. In a 9×9 or 8×8 inch pie plate press in the buttered crumbs evenly and up the sides. I used a ready made one and drizzled some chocolate fudge I had left over just to add some more chocolate. You can add caramel as well, but it’s not necessary, because the filling is rich enough.
Then in a bowl whip the cream and condensed milk. Add the condensed milk gradually and start off at medium speed. Then once the cream starts to thicken increase the speed of the electric mixer. Whip the cream and condensed milk till stiff peaks form.
Set the cream aside and place the chocolate chips and 1 tablespoon of butter in a microwave proof bowl. Microwave for about one minute, stir, then again for 30 seconds. If the chocolate has melted after the first minute don’t heat it again. The chocolate has to be smooth and creamy, no lumps! If you think it’s easier you can melt the butter and chocolate in a saucepan.
Once the chocolate has melted add in 1/4 cup of the whipped cream and mix well so the melted chocolate loosens up a bit.
Then add in all the chocolate to the cream mixture and fold together till well mixed.
Now all you have to do is pour the fluffy and smooth chocolate filling into the pie crust. You can decorate it with more chocolate, whipped cream, or just leave it. But i suggest using some whipped cream to make it look pretty.
Enjoy! Just remember, chill the pie in the fridge for at least 2 hours, but the more it’s chilled through, the better it cuts into slices.
I’ll be posting old recipes for a few days! But they’re great recipes and most of them desserts! This one’s a really easy Nutella pie that doesn’t require any baking, but you will need to make a custard. Most of the pies I used to make in Lahore for my Piece of Cake customers were cream based and really fluffy and light, but this is the complete opposite. It’s rich and heavy, but not in a bad way.
Here’s what you’ll need:
1 row of Oreos + 2 tablespoons butter, or you can use a readymade pie crust
a 9×9 or 8×8 pie plate
2 tblspns butter
450 g Nutella
1 1/2 cups heavy cream
2 tblspns sugar
two eggs, beaten
*1/2 cup whipping cream to decorate with (optional)
To make the base crush the Oreos to pulp and add in the 2 tablespoons of butter. Mix until the crumbs are coated with the butter and press them into the pie plate, and up the sides. Place the pie dish in the fridge and move onto the custard filling. In a sauce pan melt the Nutella and 2 tablespoons of butter on medium low heat. Keep stirring so the Nutella doesn’t burn. When it starts to loosen up add in the cream and keep stirring. I would suggest using a spatula. In a small bowl beat the eggs and the sugar together and then add it into the Nutella mixture. Make sure you keep stirring so the eggs mix into the Nutella rather than cook separately within. Keep stirring till you feel that the mixture is beginning to thicken. It’ll take approximately 5 minutes but it can take more or less time so just keep an eye on the custard. If you feel that the custard is too heavy and you want to make a lighter version you can use half and half, but it won’t set as well as if you make it with cream.
Once the custard has thickened take it off the stove and let it cool for 10 minutes then pour it into the prepared pie crust. If you want to make sure it’s completely smooth you can strain it. Let the pie set in the fridge for at least 4-5 hours, but overnight would do wonders to the flavour! If you want you can whip a 1/2 cup of cream until stiff peaks form and spread it over the pie or pipe it out for some decor.