30C hot hot heat, F1 Grand Prix weekend with food trucks lining up at the Olympic Stadium and Monkland street party going on and anonymous billionaires are hiding free beer in the city.
It’s officially summer in Montreal!
This recipe is great for summer since you don’t need to turn on the oven. The filling is cooked over the stove, and the crust is a no-bake chocolate cookie crust. The vanilla bean whipped cream is a refreshing topping that cuts through the chocolatey richness of the pie. The chocolate filling has the consistency of a pudding. Unfortunately I find the malt flavour from the Ovaltine and the whiskey doesn’t come through enough.
Recipe Source: Baked
Yields one 9-inch pie
6 ounces wafer cookies
1 tablespoon sugar
6 tablespoons unsalted butter, melted
1/2 cup sugar
3 tablespoons chocolate malt Ovaltine
1 teaspoon salt
1/4 cup cornstarch
5 egg yolks
2 cups whole milk
1/2 cup heavy cream
5 ounces dark chocolate (60 to 72% cacao, I used 70%), coarsely chopped
2 ounces milk chocolate, coarsely chopped
2 teaspoons whiskey
1 teaspoon pure vanilla extract
2 cups heavy cream
1 vanilla bean
1/4 cup sugar
1) Blitz the cookies in a food processor until the crumbs become a fine powder. You will end up with 1 1/2 cups of ground cookies.
2) Put the crumbs in a bowl and mix in the sugar.
3) Pour the melted butter over the cookie crumbs and mix until all the cookie crumbs feel wet.
4) Press the cookie crumb mixture in the bottom and up the sides of a 9-inch pie shell.
5) Place the crust in the freezer while you make the filling.
1) Whisk the sugar, Ovaltine, salt, and cornstarch together in a medium saucepan.
2) Add the egg yolks to the saucepan. The mixture will be a thick paste.
3) Pour the milk and cream into the saucepan.
4) Bring the mixture to a boil while whisking constantly. Let it bubble for 30 seconds before removing the saucepan from the heat.
5) Add both chocolates, the vanilla and the whiskey to the saucepan, whisking until incorporated.
6) Let the filling cool to room temperature for 15 minutes. A skin will form at the surface, simply whisk mixture until it is gone.
7) Pour the filling into the frozen pie shell. Smooth the top.
8) Place the pie in the fridge to set for 4 hours before serving.
1) Pour the cream into a bowl.
2) Slice the vanilla bean in half and scrape the seeds into the cream. Add the vanilla bean to the cream. Whisk the cream to make sure the seeds disperse throughout.
3) Cover the bowl with plastic wrap and place the bowl in the fridge for at least 1 hour. This allows the vanilla to infuse the cream.
4) Place a fine-mesh sieve over the bowl of a stand mixer fitted with a whisk attachment.
5) Pour the cream over the fine-mesh sieve.
6) Whip the cream on medium speed for 1 minute.
7) Sprinkle the sugar into the cream.
7) Whip the cream on medium-high speed until soft peaks form.
8) Scoop a dollop of whipped cream onto a slice of pie.