IMG_9618 ingredients (9 inch round pie)

155g crushed oreo/chocolate cookie crumbs
2 tbsp sugar
55g butter, melted and cooled

245g milk
2 tsp gelatin powder
1 tbsp sugar
40g egg yolk c. 2 large egg yolk
170g semi-sweet chocolate chips
2 tsp bailey’s chocolate luxe (feel free to substitute with vanilla extract or original bailey’s)
250g whipping cream


奥利奥/巧克力曲奇碎 155克
糖 2大匙
黄油 55克,融化、冷却

牛奶 245克
吉利丁粉 2小匙
糖 1大匙
蛋黄 40克,约两颗大蛋黄
微甜巧克力豆 170克
巧克力百利酒 2小匙(可用原味百利酒或香草精)
淡奶油 250克


IMG_9619 – mix all crust ingredients together and press into pie mould. press flat, and upwards on the sides. cling wrap, and freeze for 15 mins
饼皮食材混合,压入模子。压平,并往边上压。裹上保鲜膜,冷冻 15分钟

  • bake pie shell in preheated oven of 180 degrees for 20-25 mins or till edges are firm. cool completely in mould before unmoulding
    饼皮送入预热至 180摄氏度烤箱烤 20-25分钟或直到饼皮边缘触摸时不碎裂。饼皮在模子里待完全冷却后再脱模

  • prepare filling ~whisk egg yolk and sugar together. set aside

  • mix gelatin powder into milk, and allow to sit for 5 mins. bring it to a slight simmer over medium heat. remove from heat, then pour it slowly into egg yolk mixture, whisking constantly
    吉利丁粉拌入牛奶,静置 5分钟。以中火加热至小沸腾(也就是边缘出现小泡泡),熄火、以慢速倒入蛋黄浆。一手加入,一手不停打散蛋黄

  • sift milk/egg yolk mixture twice, then return to saucepan and bring to a simmer again over low heat

  • pour hot egg yolk mixture into chocolate chips, then stir till chocolate chips are totally melted. stir in bailey’s chocolate luxe. allow mixture to cool completely

  • beat whipping cream till stiff peak, then fold into chocolate mixture

  • spoon filling into unmoulded pie shell, level top and chill for at least 3 hours or till firm

  • top with sweetened whipped cream and sifted cocoa powder as desired

Personal notes/温馨小贴士:

IMG_9627 – i used a smaller rectangle pan  ~ L 8 inch x W 6 inch. as i prefer thick crust, i used the exact weight of the crust recipe above but halved the filling ingredients
我用了一个较小的长方形烤盘 ~长 8 寸 x 宽 6寸。咋们家喜欢厚些饼皮,所以我保留了以上饼皮份量,但内陷减半

  • my pan did not have a removable base and i did not grease the pan prior. if your pan do not have a removable bottom, invert your baked pie crust on a stable plate lined with a baking paper. it will come off easily. however, do make sure it is baked till firm to touch, and must have cooled completely before unmoulding



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