Dessertscookingclassy5.0
Chocolate Cream Pie
The perfect pie! It's made with a tender, flaky blind baked pie crust, a thick and perfectly chocolatey custard pudding filling, then it's mounded high with billowy whipped cream and garnished with thin and curly chocolate shavings.
👥 8 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 25 min🔥 Cook: 10 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- saucepan
- whisk
- pan
- spatula
📝 Preparation Steps
1
For the pie crust: Prepare and bake the pie crust as directed. Let it cool completely.
2
For the pie filling: Place chopped chocolate and butter in a large mixing bowl, pour in 2 tsp vanilla. Set a large sieve over the bowl and set aside.
3
In a 3 quart saucepan whisk together 2/3 cup sugar, the cocoa powder, cornstarch and salt until well blended.
(42 g) unsalted butter, (cut into 1 Tbsp pieces)3 Tbspcup (136 g) granulated sugar2/3cup (24 g) Dutch process cocoa powder (scoop and level to measure)1/4cup (33 g) cornstarch (scoop and level to measure)1/4(710 ml) whole milk, (divided)3 cupscups (295 ml) heavy cream1 1/4
4
Whisk in egg yolks and 1/2 cup of the milk until well combined. Mix in the remaining 2 1/2 cups milk.
(42 g) unsalted butter, (cut into 1 Tbsp pieces)3 Tbsplarge egg yolks3(710 ml) whole milk, (divided)3 cupscup (136 g) granulated sugar2/3cup (24 g) Dutch process cocoa powder (scoop and level to measure)1/4cup (33 g) cornstarch (scoop and level to measure)1/4cups (295 ml) heavy cream1 1/4
5
Set mixture over medium heat and cook whisking constantly (don't forget to scrape along the bottom corners of the pan while whisking) until mixture boils (bubbles should be over the top surface not just the edges). Let boil ⏱️ 1 minute while whisking constantly.
6
Pour the mixture into sieve set over chocolate mixture, then press with a silicone spatula against sieve to remove lumps.
7
Stir stained mixture with the chocolate and butter mixture until everything is melted.
8
Pour into pie crust then spread into an even layer. Spray a piece of plastic wrap with non-stick cooking spray and press it against the surface of the pudding mixture (don't wrap snug around the pie or you'll steam and soften the crust up some, just loosely drape over crust).
9
Transfer to the fridge and chill at least ⏱️ 4 hours to let it cool and set.
10
For the topping*: Pour the cream in a large mixing bowl. Add 2 1/2 Tbsp sugar and the vanilla.
(42 g) unsalted butter, (cut into 1 Tbsp pieces)3 Tbsp(710 ml) whole milk, (divided)3 cupsTbsp (30 g) granulated sugar2 1/2
11
Using an electric hand mixer whip the mixture on high speed until very stiff peaks form.
12
Spread over the chocolate cream filling. If desired garnish with chocolate shavings** or dust with cocoa powder. Cut into slices just as serving.
13
Keep pie stored in the fridge.
Nutrition Facts
calories
641 kcal
fat Content
43 g
serving Size
1 serving
fiber Content
3 g
sugar Content
32 g
sodium Content
231 mg
protein Content
9 g
trans Fat Content
1 g
cholesterol Content
179 mg
carbohydrate Content
58 g
saturated Fat Content
26 g
unsaturated Fat Content
14 g
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