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Tim Tam Cream Pie

  • Servings: 6
  • Occasion: Dessert, Entertaining
  • Cooking time: 5 minutes
  • Prep time: 20 minutes
  • Chill time: 1 hours

Why not add this decadent Tim Tam cream pie to your menu for your next family gathering


  • 400g (2 packets Arnotts Tim Tam)
  • 60g unsalted butter, melted
  • 5 egg yolks
  • 1 tsp vanilla extract
  • 2/3 cup caster sugar
  • 2 tbs cocoa powder
  • 2 tbs corn flour
  • 1 tsp salt
  • 200g dark chocolate, finely chopped
  • 1 tbs whisky
  • 300mL thickened cream
  • 1 vanilla bean, split, seeds scraped
  • 1 tbs pure icing sugar
  • Chocolate shavings, for garnish
  • 500mL (2 cups milk), warm


Step 1 Preheat oven to 180°.

Step 2 Process Arnotts Tim Tam in a food processor to a fine crumb. Combine Tim Tam crumb with butter, press into the base and sides of a greased 23cm loose bottom flan tin. Bake for 15 minutes and cool, leaving in flan tin.

Step 3 Meanwhile, make the chocolate custard by whisking together eggs, vanilla, sugar, cocoa, corn flour and salt in a medium sized saucepan. Gradually whisk in milk until smooth.

Step 4 Place saucepan over high heat, bring to the boil, stirring continuously. Remove from heat, add chocolate and whisky, and stir for 1 minute or until chocolate is melted and custard is smooth.

Step 5 Transfer to a bowl, cover with plastic wrap, set aside for 1 hour to cool to room temperature.

Step 6 Once the custard has cooled, spoon the custard into the pie shell and refrigerate for 4 hours or until set. To make the vanilla cream, whisk cream, vanilla and icing sugar together until soft peaks form.

Step 7 Spoon cream over the top of the pie, garnish with chocolate shavings.

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