Serves 1
Directions
- 1Crush cookies into fine crumbs using a food processor.
- 2Mix with melted butter until evenly combined.
- 3Press firmly into a 9-inch pie dish.
- 4Bake for 8–10 minutes. Let cool completely.
- 5Whisk together eggs, sugar, milk, and cream until smooth.
- 6Place the bowl over a saucepan of gently simmering water (double boiler).
- 7Whisk constantly and heat the mixture until it reaches 167°F (75°C) — thick enough to coat the back of a spoon.
- 8Immediately pour the hot custard over the chopped chocolate in a separate bowl.
- 9Let sit for 1–2 minutes, then whisk until smooth and glossy.
- 10Stir in vanilla and salt.
- 11Pour into the cooled crust.
Ingredients
- 24 cookies (with filling)
- 70 g local unsalted butter, melted
- 3 large eggs
- 100 g granulated sugar
- 1 cup local whole milk
- 1 cup local heavy cream
- 400 g bittersweet or semi-sweet chocolate, finely chopped
- 1 tsp vanilla extract
- 0.25 tsp salt
- 1 cup local heavy cream
- 2 tbsp sugar
- 0.5 tsp vanilla extract
- Flaky sea salt
- Caramel sauce
Equipment
food processor9-inch pie dishlarge heatproof bowlwhisksaucepanspatula
Tips
- Cover the surface of the chocolate filling with plastic wrap and chill until fully set, at least 4 hours or overnight.
- Whip cream, sugar, and vanilla until soft peaks form.
- Drizzle with caramel and sprinkle with flaky sea salt just before serving.
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