Pépe's pie


Ingredients 15
Servings 8
Time

Ingredients

  • CRUST
  • 2
    extra-large eggs, separated
  • 13
    ml
    cocoa
  • 30
    ml
    castor sugar
  • 7
    ml
    cake flour
  • FILLING
  • 250
    ml
    cream
  • 400
    ml
    cold milk
  • 2
    packets instant vanilla pudding
  • TOPPING
  • 50
    g
    dark chocolate
  • 50
    g
    milk chocolate
  • 15
    ml
    butter
  • 25
    ml
    cold water
  • 25
    ml
    brandy
 

Method

 
Preheat the oven to 160 ºC (325 ºF). Spray a 25 cm pie dish. Beat egg yolks and cocoa together until light. Beat egg whites, gradually adding the castor sugar, until stiff peaks are formed. Fold egg white into cocoa mixture. Sift cake flour over and fold in. Pour into pie dish, spreading the mixture evenly. Bake for 35 minutes. Switch off the oven, open the door and leave the crust to cool in the oven for 5 minutes. Remove from oven and allow to cool completely. Whip cream until nearly stiff. Beat instant pudding and milk until stiff. Add the cream, mixing thoroughly. Pour into crust and place in the fridge to set. Heat the chocolate and butter in the cold water. Stir in the brandy. Pour over the filling and return to the fridge to set. (The chocolate does not harden completely.)
 

Read more on: starch  |  bake
 

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