You know those dump everything together without really measuring too much, but they still end up tasting bomb desserts? This is one of them, if the THE ONE. Chocolate Eton Mess is my take on the classic Eton Mess, a quintessential English dessert consisting of whipped cream, berries and crushed meringue. There’s nothing wrong with that, right? But add some chocolate flair and out have yourself a winner!Read More...
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.