halfbakedharvest4.0
Old Fashioned Chocolate Cream Pie
Sweet, creamy, and extra chocolatey...with a chocolate cookie crust and double the sweet chocolate filling.
👥 12 Servings⏱️ Prep & Cook: 5h 35m⏳ Prep: 20 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●bowl
- ●mixing bowl
- ●food processor
- ●strainer
- ●whisk
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 350° F. Butter an 8-inch springform pan or pie plate.2. In a food processor, pulse the cookies and butter together until you have fine crumbs. Press the mix into the prepared pan. Bake until golden, about ⏱️ 12-14 minutes.3. Meanwhile, make the filling. In a medium pot, whisk together the sugar, arrowroot powder (or cornstarch), cocoa powder, and salt. Whisk in 1/3 cup milk until a paste forms. Then, slowly whisk in the remaining milk until combined. Whisk in the egg yolks. Set the pot over medium-high heat and bring the mixture to a gentle boil. Cook, stirring continuously, until the mixture thickens and is pudding-like, ⏱️ 5-8 minutes. Watch closely. 4. Add the chopped chocolate, hazelnut liquor (if using), and 2 teaspoons vanilla to a large mixing bowl. Strain the chocolate pudding mix through a fine-mesh strainer directly over the chopped chocolate. Stir until the chocolate is melted and the pudding creamy. Cover and chill ⏱️ 30 minutes to ⏱️ 1 hour.5. Using an electric mixer, whip 3/4 cup of cream until soft peaks form. Fold the whipped cream into the chocolate filling, then pour the filling into the crust. Chill ⏱️ 4 hours. 6. Before serving, using an electric mixer to whip the remaining cream, maple syrup, and 2 teaspoons vanilla together until soft peaks form. Swirl the cream onto the pie. Slice and enjoy! The pie will keep chilled in the fridge for 2-3 days.
cornstarch3 tablespoonslarge egg yolks, beaten5hazelnut liquor (optional)1 tablespoonmaple syrup, honey, or powdered sugar1 tablespoon
Nutrition Facts
calories
471 kcal
serving Size
1 serving
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