The Queen’s Favorite Chocolate Perfection Pie Recipe

Chocolatey Perfection!

An ardent “chocoholic”, as claimed by former royal chef Darren McGrady, Her Royal Highness Queen Elizabeth II settles for nothing but perfection. And this is reflected even in her selection of desserts, her favorite one being the Chocolate Perfection Pie.

The chocolate perfection pie consists of a pastry case lined with cinnamon, meringue and chocolate cream. The final garnishing is done with white and milk chocolate shaving. Explains why it’s the royalty’s favorite and has ‘perfection’ in its name. Here’s the recipe to the Monarch’s favorite dessert.

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Royal Indulgence
A four layer chocolate meringue pie.
Votes: 2
Rating: 3
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Passive Time 240 minutes
Servings
Ingredients
Passive Time 240 minutes
Servings
Ingredients
Votes: 2
Rating: 3
You:
Rate this recipe!
Instructions
Preparing the pastry case
  1. Preheat the oven to 350 degrees.
  2. In a large bowl add the flour and sugar and rub in the butter to resemble fine crumbs.
  3. Add the egg yolk and cream and form the paste into a ball.
  4. Roll out the paste and line a 9” flan ring, then part bake the flan for 15 minutes.
Preparing the filling
  1. Place a mixing bowl over a pan of boiling water and add 2 eggs, ½ tsp cinnamon, ½ cup sugar, ½ tsp vinegar and the salt.
  2. Whisk until the mixture starts to foam and then remove the bowl from the top of the pan to a cool surface. Continue whisking until the mixture reaches the ribbon stage.
  3. Pour onto the base of the flan and return to the oven until the filling has risen and is firm to the touch – about 15 minutes. Remove from the oven to a cooling rack and allow the filling to sink back into the shell. This is the first layer of the flan.
  4. Melt the 6 ounces of chocolate and add the water and egg yolks. Whisk until combined.
  5. Spoon half of the chocolate mix over the top of the sunken filling and return the flan to the oven for a further 5 minutes. Remove from the oven and allow the flan to cool completely. This is the second layer of the flan.
  6. Beat the cream and cinnamon until stiff and carefully spread half of the mix into the flan. This is the third layer.
  7. Fold the remaining cream and cinnamon and mix into the remaining chocolate mix and spread into the flan. This is the fourth layer. Sprinkle on the grated white chocolate.
  8. Refrigerate until set.
  9. Serve.

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