Chocolate Cream Pie

Step 1: Preheat the oven to 180°C/350°F (160°C fan-forced).

Step 2: Cut a round piece of baking or parchment paper the size of the pie dish. It will cover the custard and help prevent a skin from forming.

Step 3: Break the cookies up roughly by hand and place them in a food processor. Blitz into crumbs, about 10 seconds. Add the butter and blitz to combine. The mixture should resemble wet sand. If you do not have a food processor, crush the cookies in a zip-top bag with a rolling pin.

Step 4: Pour the crumbs into a 23 cm / 9-inch pie dish. Spread them out and press firmly over the base and up the sides using your hands, a spatula, or another flat utensil.

Step 5: Bake for 10 minutes. The crust will be slightly puffed when you remove it from the oven. Gently press it down with a rubber spatula, then let it cool on the counter before filling.

Step 6: Place the cornflour, sugar, and salt in a large saucepan and whisk to combine. Add the milk, cream, and egg yolks, then whisk again.

Step 7: Set the pan over medium-high heat. As the mixture warms, whisk from time to time rather than continuously. When it becomes hot and steamy, after about 3–5 minutes, reduce the heat to medium-low and whisk constantly. The mixture will begin to thicken.

Tip: If lumps form, take the pan off the heat and whisk vigorously. If lumps remain after adding the chocolate, strain the custard into the crust.

Step 8: When you see slow, lazy bubbles, whisk constantly for 45 seconds, then remove the pan from the heat. The bubbles may be easier to see if you pause whisking.

Step 9: Add the butter, chocolate, and vanilla. Whisk until the chocolate has melted and the filling is smooth.

Step 10: Pour the hot filling into the crust, filling it to the top, and smooth the surface. Gently place the round of baking paper directly on the surface.

Tip: If there is extra custard, pour it into a small ramekin.

Step 11: Cool the pie on the counter for 2 hours, then refrigerate for at least 12 hours so the custard can fully set.

Step 12: Beat the whipped cream ingredients in a bowl on high for 2–3 minutes, until softly whipped.

Step 13: Carefully peel back the paper. Pile the whipped cream on top, then grate chocolate over the surface.

Step 14: Keep the pie in its tin. Cut and serve from the tin.