Ingredients
Flaky pie shell
Custard filling
Method
1.For the pastry, add the dry ingredients to a large bowl. Grate over the butter and mix in loosely. Drizzle in the cold water, adding most of it before mixing briskly with a butter knife. Add enough water to make a mixture that will clump together in one ball in the bowl. Tip onto a floured bench. Knead briefly and shape into a flat disc. Wrap in cling film and refrigerate for 20 minutes. Once chilled, roll out to line a 25cm round pie dish. Prick the bottom and sides with a fork. Press a greased piece of foil over the pastry, folding it up over lip. Put in the freezer for 15 minutes.
2.Preheat oven to 180°C andplace a baking tray in to heat. Bake the shell for 20 minutes, on top of the tray, then remove the foil. Continue baking until golden brown – about 15 minutes. Cool.
3.For the filling, whisk together the cornflour, 1/3 cup sugar, cocoa and salt in a medium saucepan until combined. Gradually whisk in the milk and bring to the boil over medium heat. Cook for 2-4 minutes, whisking constantly, until thickened. Remove from heat and whisk in the chocolate and vanilla until smooth. Cool for 5 minutes, then pour into cooled pie shell. Smooth top and cool completely.
4.Top with whipped cream, chocolate and chopped hazelnuts, then serve.
-Serves 6-8. – A cooked pastry shell will stay crisp and fresh in an airtight container for at least a few days. – You can make this pie even easier if you use store-bought flaky pastry.
Note
