Chocolate Cream Pie
The ultimate comfort food, Chocolate Cream Pie features a rich, creamy filling nestled in a crispy pie crust. This easy dessert is perfect for any occasion and will satisfy your sweet tooth. Make it tonight for a delightful treat!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Whisk
- Large Pot
- Blender
- Baking Sheet
- Food Processor
Ingredients
- 1 blind baked pie crust Blind Baked Pie Crust
- 4 oz Bittersweet Chocolate 60 to 65 percent, chopped small
- 3 Tbsp Unsalted Butter cut into 1 Tbsp pieces
- 2 tsp Vanilla Extract
- 2/3 cup Granulated Sugar (136 g)
- 1/4 cup Dutch Process Cocoa Powder scoop and level to measure (24 g)
- 1/4 cup Cornstarch scoop and level to measure (33 g)
- 1/4 tsp Salt
- 3 large Egg Yolks
- 3 cups Whole Milk divided (710 ml)
- 1 1/4 cups Heavy Cream (295 ml)
- 2 1/2 Tbsp Granulated Sugar (30 g)
- 1/4 tsp Vanilla Extract
Instructions
- For the pie crust, prepare and bake the blind baked pie crust as directed. Once baked, let it cool completely. The crust needs to be fully cooled to hold the filling properly.
- For the filling, place chopped chocolate and butter in a large mixing bowl. Pour in the vanilla extract. Set a large sieve over the bowl and set aside. This will help remove any lumps later on.
- In a 3-quart saucepan, whisk together granulated sugar, cocoa powder, cornstarch, and salt until well blended. This ensures that the dry ingredients are evenly distributed before adding the wet ingredients.
- Whisk in the egg yolks and 1/2 cup of the milk until well combined. This mixture will start to thicken as it cooks, so it’s important to mix well.
- Mix in the remaining 2 1/2 cups of milk. This creates a smooth consistency that will cook down into a beautiful filling.
- Set the mixture over medium heat and cook while whisking constantly. It’s crucial to scrape the bottom corners of the pan to prevent any sticking or burning. Look for bubbles to form over the top surface, indicating it’s time to boil.
- Let the mixture boil for 1 minute while whisking constantly. This will help thicken the filling and develop its flavors.
- Pour the mixture into the sieve set over the chocolate mixture, then press it with a silicone spatula against the sieve to remove lumps. You want a silky smooth filling, so this step is important!
- Stir the strained mixture with the chocolate and butter mixture until everything is melted and combined. The heat from the filling will melt the chocolate, creating a rich texture.
- Pour the mixture into the cooled pie crust and spread into an even layer. This ensures that every slice has the same amount of filling.
- Spray a piece of plastic wrap with non-stick cooking spray and press it against the surface of the pudding mixture. Make sure not to wrap it snugly around the pie, as this can create steam and soften the crust.
- Transfer the pie to the fridge and chill it for at least 4 hours to let it cool and set. The longer it sits, the more the flavors meld.
- For the topping, pour the heavy cream in a large mixing bowl. Add granulated sugar and the vanilla extract. Using an electric hand mixer, whip the mixture on high speed until very stiff peaks form.
- Spread the whipped cream over the chocolate filling, creating a beautiful layer on top. If desired, garnish with chocolate shavings or dust with cocoa powder for an extra touch.
- Cut into slices just before serving and enjoy this delightful dessert. Keep any leftovers stored in the fridge for up to three days for the best taste.
Notes
- Tip: Wait to make and add the whipped cream to the pie until you are almost ready.
- Chocolate Shavings: For the chocolate shavings, take about a 1 1/2-inch piece of a chocolate bar, heat it in the microwave for about 10 seconds, then shave off the edge with a vegetable peeler.
- Nutrition Estimate: Includes crust, filling, and whipped topping.