Chocolate Perfection Pie



Chocolate Perfection Pie
This is by Darren McGrady, former personal chef to the Queen, Princess Diana, and Princes William and Harry. Now based in the US (hence the American cup measures below), McGrady says this is the Queen’s favourite pud, so to mark her 90th birthday, we made it, and it’s fantastic. More from McGrady here –
  • For the crust:
  • 1¼ cups plain flour
  • ¼ cup vanilla sugar
  • 100g cold unsalted butter, cut into small pieces
  • 1 egg yolk
  • 3-4tbsp double cream
  • For the filling:
  • 2 eggs
  • ½tsp ground cinnamon
  • ½ cup granulated sugar
  • ½tsp white wine vinegar
  • ¼tsp salt
  • For the toppings:
  • 160g chopped baking chocolate
  • 2 egg yolks
  • 1 cup double cream
  • ½tsp ground cinnamon
  • 50g shaved/grated white chocolate
  • 25g shaved/grated dark chocolate
  1. Preheat oven to 180C/Gas4 and lightly grease a 9-inch loose-bottomed flan tin.
  2. For the pie crust: Combine the flour and sugar in large bowl or food processor. Add the butter and whiz in the food processor or rub in with cold fingers until it resembles fine breadcrumbs. Add the egg yolk and 3tbsp double cream and mix to combine. If the mixture feels too dry to come together, add more cream. On a lightly floured surface, roll out the dough to ⅓-inch thick. Transfer to the flan tin and press the dough against the bottom and sides. Line with parchment paper and baking beans and blind par-bake until the crust begins to brown at the edges - approx 20-25 mins. Remove parchment and baking beans and cool to room temperature.
  3. For the filling: In a mixing bowl over a pan of boiling water add eggs, cinnamon, sugar, vinegar and salt, and whisk until the mixture starts to foam up slightly - about 3 mins. Remove from heat and continue whisking until the mixture becomes creamy and forms ribbons in the batter - another 3 mins. Pour mix over the cooled crust and bake in the oven until the filling has risen and is firm to the touch - about 15 mins. Transfer to a cooling rack and allow the filling to sink back into the shell.
  4. For the toppings: Heat the dark chocolate in the microwave or in a bowl over a pan of boiling water until just melted. Slowly add the egg yolks and ½ cup water and whisk until combined. Spoon half the chocolate mix over the pie filling and bake in the oven for 5 more mins. Transfer to a cooling rack and allow to cool completely, then beat the cream and cinnamon in a large bowl until stiff peaks form. Spread half the cream over the chocolate layer.
  5. Fold the remaining whipped cream into the remaining chocolate mix and spread on top of the cream/cinnamon topping. Sprinkle with grated white and dark chocolate. Refrigerate until set - about 1 hour. Remove from tin, slice and serve with cream.


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