Creamy Milk Chocolate Pie

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF).

2. 2

   In a medium saucepan, melt the butter and castor sugar over low heat, stirring occasionally.

   Tip: Use a heat-resistant bowl or saucepan to avoid burning the mixture.

3. 3

   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the saucepan, whisking until smooth.

4. 4

   Pour in the whole milk, large egg, and vanilla extract. Whisk until the mixture is well combined and smooth.

   Tip: Be careful not to scramble the eggs.

5. 5

   Bring the mixture to a simmer over medium heat, then reduce the heat to low and let cook for 5 minutes, stirring occasionally.

   Tip: The mixture should thicken and coat the back of a spoon.

6. 6

   Remove the saucepan from the heat and stir in the dark milk chocolate chips until they are fully melted and the mixture is smooth.

   Tip: Use a spatula to scrape the sides and bottom of the saucepan.

7. 7

   Pour the chocolate mixture into a pre-baked pie crust and smooth the top with a spatula.

8. 8

   Let the pie cool in the oven with the door ajar for 10 minutes, then remove it from the oven and let it cool to room temperature.

   Tip: This will help the filling set and prevent cracking.

9. 9

   Once the pie has cooled, refrigerate it for at least 2 hours or overnight before serving.

   Tip: This will allow the filling to set and the flavors to meld together.

10. 10

    Just before serving, whip the heavy cream until it forms stiff peaks, then spread it over the top of the pie.

    Tip: Be gentle when whipping the cream to avoid deflating it.

11. 11

    Serve the pie chilled, garnished with chocolate shavings or whipped cream if desired.