I love using hojicha in different baked goods. It’s a perfect little add-on, especially if you love tea. Hojicha has a nutty, toasted flavor that pairs beautifully with desserts, and it’s an excellent tea to use in recipes like pie. I especially love how it combines with chocolate, the flavor is amazing. I started with a classic chocolate cream pie recipe and added a few of my own touches, so here is my hojicha chocolate cream pie. Enjoy!

Ingredients
Crust (Oreo or Graham Cracker)
24 oz (about 6 cups / 680 g) dry cookies (Oreos or graham crackers)
5 tablespoons (75 ml) butter, melted

Chocolate Cream Filling
1/3 cup (65 g) granulated sugar
2 1/2 cups (600 ml) whole milk
6 large egg yolks
2 tablespoons (16 g) cornstarch
2 tablespoons (10 g) hojicha powder
6 tablespoons (85 g) salted butter, chopped
8 oz (225 g) semi-sweet chocolate, chopped
1 1/2 teaspoons (7 ml) vanilla extract

Whipped Topping
1 cup (240 ml) heavy whipping cream
2 tablespoons (15 g) powdered sugar
1 1/2 teaspoons (7 ml) vanilla extract

Crust Instructions
Crush the cookies into fine crumbs using a Ziploc bag and rolling pin or a wine bottle.
Mix the cookie crumbs with 5 tablespoons (75 ml) melted butter until moldable.
Press the mixture into a pie pan. If you don’t have a pie pan, a cake pan or tart pan works fine.

Pie Filling Ingredients:
1/3 cup granulated sugar
2 1/2 cups whole milk
6 large egg yolks
2 tablespoons cornstarch
2 tablespoons hojicha powder
6 tablespoons salted butter, chopped into pieces
8 ounces good-quality semi-sweet chocolate, chopped
1 1/2 teaspoons vanilla extract
Whipped Topping
Ingredients
1 cup heavy whipping cream
2 tablespoons powdered sugar (or granulated sugar)
1 1/2 teaspoons vanilla extract

Whipped Topping Ingredients:
1 cup heavy whipping cream
2 tablespoons powdered sugar (or granulated sugar)
1 1/2 teaspoons vanilla extract

Chocolate Cream Filling Instructions:

1.In a medium saucepan, whisk together sugar, milk, and hojicha powder until well combined.
Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.

2.In a separate bowl, lightly beat the egg yolks and cornstarch . Temper the yolks by slowly adding a small amount of the hot hojicha mixture, whisking constantly. Then pour the yolk mixture back into the saucepan.
Continue to cook for 1–2 minutes until thickened.

3.Remove from heat and stir in chopped chocolate, butter, and vanilla extract until smooth.

4.Pour the chocolate hojicha filling into the prepared crust. Smooth the top and let it cool to room temperature, then refrigerate for at least 4 hours or until set.

Whipped Topping Instructions
1.In a chilled bowl, beat heavy whipping cream until it starts to thicken.
2.Add powdered sugar and vanilla extract and continue to whip until soft peaks form.
3.Spread or pipe the whipped cream over the set chocolate hojicha filling just before serving.

For looks I like to add a little bit of cocoa or hojicha powder on top!

Good tea to serve with this would honestly be Genmaicha.

Enjoy tea or tea pie -Jordan