Chocolate cream pie

Make the crust. Preheat the oven to 180oC/ 350oF. Prepare a 23 cm/ 9 inch pie plate. Add the cookies into a blender/ food processor and blend/ process until fine crumbs formed. Transfer the cookie crumbs to a bowl. Add the melted butter to mix with the crumbs until moistened.

Transfer the cookie mixture into the prepared plate and press to fit in to the plate from the bottom up to the sides. Bake the crust for 10 minutes then remove from the oven and let cool down completely. Meanwhile, prepare the filling.

Place the chocolate with butter in a large heat-safe bowl and set aside.

Sift together the cocoa, cornstarch and espresso powder into a saucepan. Add sugar into the pan and mix well.

In a large bowl, combine the milk, heavy cream and egg yolks then add about ½ cup into the pan of the cocoa mixture, mixing well. Then add the remaining milk mixture into the pan and whisk until well combined.

Heat the mixture over medium heat, stirring continuously, until thickened. Once the mixture reached a boil, continue to cook for 1 minute then remove the pan from heat.

Strain the mixture into the bowl of chocolate and butter, stirring well until the two ingredients are completely melted and fully combined. Then add the vanilla into the bowl and stir well.

Spoon the filling into the cooled pie crust and spread evenly. Cover the surface of the filling with plastic wrap to prevent a skin to form. Let the pie sit at room temperature for 15 minutes before transfer to the fridge to chill for at least 3 – 4 hours before serving.

Prepare the whipped cream topping. Beat together the cream, sugar and vanilla (using a handheld or stand mixer) until stiff peaks formed.

Remove the pie from the fridge and remove the plastic wrap as well. Spoon the whipped cream onto the top of the filling and spread evenly. Top the pie with shaved chocolate or dust with cocoa powder if desired and continue to chill until ready to serve.