Velvet cream pie recipe
Velvet Cream Pie recipe
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Recipe intro
This velvet cream pie recipe is a delightful dessert that will melt in your mouth with its smooth and creamy texture. Made with a buttery graham cracker crust and a luscious vanilla custard filling, this pie is a true indulgence. Topped with a fluffy whipped cream, it is the perfect treat for any occasion. The combination of rich flavors and velvety consistency makes this pie a crowd-pleaser.Keywords: velvet cream pie, dessert, smooth, creamy, indulgence.
Velvet cream pie recipe details
Ingredients
For the Base: | |
1 packet(s) | plain (dark) chocolate digestive biscuits, 250g size |
75 g | butter |
For the Filling: | |
225 g | cream cheese |
175 g | caster sugar |
1 tsp | vanilla essence |
175 g | plain chocolate, melted |
1 large | egg yolk |
2 large | eggs, separated |
300 ml | double cream |
Instructions
Preheat oven to gas mark 4, 180°C, 350°F.Crush the biscuits in a blender until quite fine. Add the butter and press around the base and sides of a 8-9 inch, 20-22cm flan or pie tin. Bake for 10-15 minutes and leave to cool.
Filling:beat together the cream cheese and a little more than half the sugar. Beat in the vanilla, chocolate and egg yolks, one at a time. Lightly whip the cream until it just holds shape and fold into the mixture.
Whisk the egg whites until stiff and without ceasing to whisk add remaining sugar, a spoonful at a time. Fold into mixture. Chill in fridge for several hours before serving.
Please note:
This recipe uses raw eggs and should therefore be considered as offering a potential risk of Salmonella to certain groups. If you, or anyone likely to consume this dessert, is or may be at risk, I would suggest that you consider Pasteurising the eggs before use to remove the risk.
Preparation time:
ca. 1 hr
Resting time:
ca. 6 hrs
Grade of difficulty:
easy
Calories per portion:
n/a
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