Chocolate Custard Pie

Chocolate Custard Pie

1. After the butter has softened, add powdered sugar and mix well at low speed.

2. Add the egg yolks to the vanilla essence and beat them up, add them to the butter in portions, fully whisk them in each time you add them, and then add them again.

3. Mix the baking powder and the low powder in advance and sift into the butter.

4. After whipping into granules, press to form a dough, wrap in plastic wrap and put it in the refrigerator overnight.

5. After refrigerating, take out the dough and roll it into 3mm thin slices.

6. Place the diaphragm on the 7-inch pie pan mold of Xuechu, roll the edge with a rolling pin, remove the excess part, and press and fit the pie sheet and the mold with your fingers.

7. Use a fork to pierce the pie area and put it in the refrigerator for a while.

8. After refrigerating, put a piece of greased paper on the surface, put the pie stone, and bake it in the oven at 180 degrees for 25 minutes. Remove the pie stone and bake it for 10 minutes until the bottom is colored.

9. Chocolate custard sauce: Put eggs and white sugar in a container and beat until the color turns white.

10. Sift in the low powder and cocoa powder while heating the milk.

11. Slowly pour the milk into the egg batter, stirring constantly while pouring.

12. Take advantage of the milk's temperature, put the chocolate into the container and stir to melt.

13. Pour it all back into the milk pan and heat it up on the fire.

14. When the sauce in the pot has obvious lines and removes from the fire, heat the butter and stir evenly, and then cover the surface with plastic wrap to cool down and put it in the refrigerator.

15. Whip the whipped cream with white sugar, add the chilled chocolate custard sauce, beat until evenly, and put it in a piping bag for later use.

16. The bottom of the pie is coated with hazelnut chocolate sauce (other flavors are also possible).

17. Squeeze the chocolate custard sauce into the pie, smooth it out, and sift the cocoa powder.