Did Someone Say Chocolate?
There’s something magical about the combination of rich, silky chocolate custard and the warmly spiced crunch of a speculaas cookie crust. Introducing the Black Bottom Chocolate Custard Pie, a dessert that promises to delight your taste buds and soothe your soul. Topped with a cloud of freshly whipped cream, this pie is a showstopper that’s as rewarding to make as it is to eat. Whether you’re planning a dinner party or simply want to treat yourself, this pie will quickly become a go-to favorite.
The secret to elevating this pie lies in the speculaas cookie crust. Speculaas cookies, with their deep notes of cinnamon, nutmeg, and cloves, create a flavorful base that perfectly complements the chocolate filling. To truly make this pie special, consider baking the speculaas cookies from scratch the day before. The process is straightforward and incredibly satisfying. Mix the dough, let it rest to develop the flavors, and enjoy the aroma of warm spices filling your kitchen as they bake. Then, crumble the cooled cookies into fine crumbs and mix them with melted butter to form the crust. This extra step not only enhances the taste but also adds a personal touch that store-bought cookies just can’t match.
The chocolate custard layer is pure decadence, made even more luxurious by using Valrhona chocolate for a decadent flavor profile. Made with a blend of heavy cream, dark and semi-sweet chocolates, and egg yolks, it’s cooked gently until thickened to achieve that perfectly smooth texture. Pour it over the baked cookie crust and let it set in the fridge. The anticipation as it chills is worth every moment. For a little crunch, I discovered the Valrhona Baking Pearls and layered them in between the chocolate ganache bottom and the custard. When you’re ready to serve, whip up some fresh cream with a touch of vanilla and sugar, and generously dollop it on top, sprinkling more of the Valrhona Baking Pearls over the cream. The contrast of the creamy topping against the rich chocolate and spiced crust is simply irresistible.
Beyond the culinary delight, baking this pie can be a wonderful form of stress relief. The rhythmic motions of mixing, rolling, and assembling allow you to focus on the present moment and forget the stresses of the day. The scent of chocolate and spices wafting through the air can be incredibly grounding. Baking encourages creativity, mindfulness, and a sense of accomplishment that’s hard to beat. Plus, sharing your creations with loved ones or savoring a slice by yourself is the perfect way to celebrate your hard work.
So, the next time you’re craving chocolate or need a little pick-me-up, try making this Black Bottom Chocolate Custard Pie. With its rich layers and heartwarming spices, it’s more than just a dessert—it’s a reminder that a little baking therapy can go a long way. And don’t forget to start with those homemade speculaas cookies; they’re the secret ingredient to making this pie truly unforgettable.
“Did Someone Say Chocolate?” – Black Bottom Chocolate Custard Pie
Notes
You’ll need:
- 9-inch deep dish pie pan
- food processor or ziplock bag and rolling pin for crushing cookies
- Large mixing bowl, medium mixing bowl
- medium saucepan, small saucepan
Ingredients
- Crust
- • 3 cups (324 g) crushed Biscoff Cookies (or made from scratch Speculaas cookies)
- • 2 tbsp (24 g) granulated sugar
- • 7 tbsp (98 g) unsalted butter, melted
- Black Bottom Layer
- • ½ cup (113 g) dark chocolate (70%), chopped
- • 1/3 cup (78 g) heavy whipping cream
- Chocolate Custard Filling
- • 1 cup (228 g) whole milk
- • ½ cup (118 g) heavy whipping cream
- • 1/3 cup (87 g) semi-sweet chocolate (56 – 64%), chopped
- • ¼ cup (60 g) dark chocolate (70 – 77%), chopped
- • ½ cup (100 g) granulated sugar
- • 3 tbsp (21 g) cornstarch
- • ½ tsp (2 g) sea salt
- • 3 large egg yolks (64 g)
- • 1 tbsp (14 g) unsalted butter, room temperature
- • 1 tsp (5 g) vanilla extract
- Whipped cream topping:
- • 2 cups (480 g) heavy whipping cream
- • ½ cup (60 g) powdered sugar
- • 1 tsp vanilla extract
- Garnish, optional
- • Additional speculaas cookies
- • Valrhona Baking Pearls, sprinkled
Instructions
- Preheat oven to 350°F (180°C).
- In a medium bowl, stir together crushed cookies (324 g) and 2 tablespoons (24 grams) sugar.
- Add melted butter and stir until well combined.
- Using a measuring cup or glass, press mixture into bottom and up sides of a 9-inch deep-dish pie plate.
- Bake until lightly toasted and fragrant, 10 to 12 minutes.
- Let cool completely on a wire rack.
- For the black bottom ganache, add the chocolate into a heat proof bowl.
- Microwave or in a small saucepan, heat the milk to almost the boiling point over medium heat.
- Pour the hot cream over the chopped chocolate and let sit for 30 seconds. Then stir gently until the ganache is thick and smooth.
- Pour the ganache into the bottom of the cooled cookie crust.
- Let sit for 30 minutes before adding the filling.
- Make the filling: In a medium saucepan, heat the milk and cream over medium heat to a simmer. Remove the pan from the heat, and add both chocolates and stir until combined.
- Place the pan back over the medium-low heat and stir constantly until completely melted. Keep warm over low heat.
- In a medium bowl, whisk the sugar, cornstarch and salt together.
- Add the egg yolks and whisk until well mixed.
- Pour about ¼ of the chocolate mixture into the bowl to temper the yolks, whisking constantly.
- Return the tempered egg yolk and chocolate mixture to the saucepan, whisking constantly and cook over medium low heat, until the mixture is very thick and ‘burps’ (large bubbles come to the surface), about 2 – 3 minutes.
- Remove from the heat and stir in the butter and vanilla extract.
- Strain the custard over the top of the ‘black bottom’ and spread evenly.
- Place a piece of plastic wrap directly on the surface of the custard, and place into the refrigerator and chill until set, about 45 minutes or overnight.
- Optional: sprinkle a think layer of the Valrhona Baking Pearls on top of the cooled and set custard before adding the whipped cream topping.
- When you’re ready to serve, make the whipped cream topping: In a mixing bowl, add the whipping cream and sugar, and using a hand mixer beat until soft peaks form.
- Add the vanilla extract, and continue whipping until stiff peaks form.
- Pipe, scoop, or dollop the whipped cream on top, and use more of the speculaas cookies to decorate if desired.
- Serve cold and enjoy!
No Comments