The World's Best Chocolate Cream Pie Recipe

July 23, 2023 Post a Comment

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Chocolate Cream Pie Bakery & Desserts Corky's Kitchen and Bakery American Restaurant in CA from www.corkyskitchenandbakery.com

Description

This chocolate cream pie recipe is the ultimate dessert for chocolate lovers. The filling is rich, creamy, and loaded with chocolate flavor. The crust is buttery and flaky, making it the perfect complement to the decadent filling. This pie is perfect for special occasions or a sweet treat any day of the week.

Prep Time

Preparation for this pie takes approximately 20 minutes.

Cook Time

Cooking time for this pie is approximately 20 minutes.

Ingredients

For the crust, you will need:

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
1 egg yolk
2-3 tablespoons ice water

For the filling, you will need:

1 cup heavy cream
1 cup whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 egg yolks
4 oz. bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract

For the whipped cream, you will need:

1 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Equipment

9-inch pie dish
Rolling pin
Parchment paper
Medium saucepan
Whisk
Medium bowl
Microwave-safe bowl
Electric mixer

Method

1. Preheat the oven to 375°F. 2. In a medium bowl, whisk together the flour, sugar, and salt. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. 3. Add the egg yolk and 2 tablespoons of ice water to the flour mixture and stir until a dough forms. If the dough is too dry, add another tablespoon of ice water. 4. Roll out the dough on a lightly floured surface to a 12-inch circle. Transfer the dough to a 9-inch pie dish and trim the edges. Line the crust with parchment paper and fill with pie weights or dried beans. 5. Bake the crust for 15 minutes, then remove the parchment paper and weights and bake for an additional 5-7 minutes, or until golden brown. 6. While the crust is baking, make the filling. In a medium saucepan, whisk together the heavy cream, milk, sugar, cornstarch, salt, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. 7. Remove the saucepan from the heat and add the chopped chocolate, butter, and vanilla extract. Stir until the chocolate and butter are melted and the mixture is smooth. 8. Pour the filling into the baked crust and smooth the top with a spatula. Refrigerate the pie for at least 2 hours, or until set. 9. Make the whipped cream. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. 10. Serve the pie with a dollop of whipped cream on top.

Notes

This pie can be stored in the refrigerator for up to 3 days.

Nutrition Info

Serving size: 1 slice (1/8 of pie) Calories: 495 Total fat: 36g Saturated fat: 22g Cholesterol: 200mg Sodium: 189mg Total carbohydrate: 40g Dietary fiber: 2g Sugars: 22g Protein: 6g

Recipes FAQ

Q: Can I use a store-bought crust for this pie?
A: Yes, you can use a store-bought crust if you prefer. Q: Can I use milk chocolate instead of bittersweet chocolate?
A: Yes, you can use milk chocolate if you prefer a sweeter filling. Q: Can I make this pie ahead of time?
A: Yes, you can make this pie up to 2 days ahead of time and store it in the refrigerator.

Recipe Tips

- Make sure the butter for the crust is cold and cubed before adding it to the flour mixture. - Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. - If the dough is too dry, add another tablespoon of ice water. - Be sure to line the crust with parchment paper and fill it with pie weights or dried beans before baking to prevent it from puffing up. - Cook the filling over medium heat and stir constantly to prevent it from scorching. - Refrigerate the pie for at least 2 hours, or until set, before serving. - Use an electric mixer to make the whipped cream for best results.