- Digestive biscuits 100gr
- Salted butter 4 tbsps, melted
- Powdered white sugar 2 tbsps
- Powdered white sugar ½ cup, for the chocolate filling
- Cream Cheese 80g softened to room temperature, for the chocolate filling
- Vanilla Extract 2 tsps, for the chocolate filling
- Unsweetened cocoa powder 2½ tbsps, for the chocolate filling
- Full fat milk ½ cup, for the chocolate filling
- Whipped cream 2 cups, for the chocolate filling
- Chocolate syrup, to drizzle
I have to admit, this is by far the easiest, most delicious, and incredibly fancy dishes that I have eaten in a long time!
With almost no cooking skills required, you just can never go wrong with this amazing chocolate cream pie preparation!
Preheat the oven to 175 degrees C and lightly grease a baking dish. Finely crumble or crush digestive biscuits in a food processor until they are evenly ground.
Transfer the crushed biscuits in to a bowl and add melted butter and powdered white sugar to it.
Mix everything well until the mixture is well blended and transfer it to the prepared baking dish. Now spread this mixture evenly throughout the base of the baking dish.
Bake the biscuit base in the preheated oven for 15 minutes or until golden brown in color. Remove the dish from the oven and let it cool completely for about 45 minutes.
Meanwhile, in another bowl whip the cream cheese for about 5 minutes or until it is smooth and soft in texture.
Add powdered white sugar, vanilla extract to the cream cheese, and whisk everything again until the mixture is smooth in consistency.
Add cocoa powder and full fat milk to the cream cheese mixture and whisk the ingredients again until the mixture turns smooth and combines well.
Now, fold the whipped cream in to the cream cheese mixture with light hands until it combines well together. Transfer the mixture in to the cooled pie dish and evenly spread it over the top. Cover the baking dish with cling film and seal it well.
Chill the cream pie for 2 hours at least or overnight until the mixture sets well. Drizzle the chocolate cream pie with chocolate syrup, slice and serve!
Make sure you move your hands in only one direction while you fold in the whipped cream.
Try to use the cold whipped cream for better results. Maintain the baking temperature as recommended as you might need to keep a watch in the final minutes of baking.
You can use chocolate chips as topping.
How long does chocolate cream pie last?
Freshly baked chocolate cream pie will keep for about 3 to 4 days in the refrigerator. You can store it in the refrigerator covered loosely with aluminum foil or plastic wrap.
Can I freeze chocolate cream pie?
Cool the cake in the refrigerator, cover it tightly with cling film or aluminum foil, and place it in freezer bags or a freezer container. Freeze for up to 1 month. To thaw it, remove it from the cling film and place it in an airtight container in the refrigerator overnight.
Nutritional information (per serving): 243.2 Calories, 16.2g Total fat (8.2g Saturated fat, 0.5g Polyunsaturated fat, 3.7g Monounsaturated fat), 44.6mg Cholesterol, 54.5mg Sodium, 71.4mg Potassium, 21.7g Total carbohydrates (0.7g Dietary fiber, 10.3g Sugars), 3.1g Protein