Recipe Background
If your food dreams could dream, they would dream about Chocolate Cream Pie! Your imagination just can't do justice to the crumbly, chocolatey, and buttery crust or the creamy, rich filling infused with deep chocolate flavor! The topping is a fluffy, ethereal, positively cloud-like homemade whipped cream sprinkled with shaved chocolate (can you ever have too much chocolate? This pie proves the answer is no). Chocolate Cream Pie isn't just indulgent... it's the dessert that other desserts wish they could be!
If your food dreams could dream, they would dream about Chocolate Cream Pie! Your imagination just can't do justice to the crumbly, chocolatey, and buttery crust or the creamy, rich filling infused with deep chocolate flavor! The topping is a fluffy, ethereal, positively cloud-like homemade whipped cream sprinkled with shaved chocolate (can you ever have too much chocolate? This pie proves the answer is no). Chocolate Cream Pie isn't just indulgent... it's the dessert that other desserts wish they could be!
Ingredients
For the crust:
- 28 chocolate wafers or 1 1/2 cups finely crushed crumbs
- 1/3 cup sugar
- 4 tablespoons unsalted butter softened
For the filling:
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 large egg yolks
- 3 cups whole milk
- 5 ounces bittersweet chocolate
- 2 ounces unsweetened chocolate
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the topping:
- 1 cup heavy whipping cream chilled
- 1 tablespoon sugar
- 1 ounce of bittersweet chocolate grated or shaved
Directions
- Preheat the oven to 375 degrees F.
- Combine the chocolate wafers, 1/3 cup sugar, and 4 tablespoons softened butter in the bowl of a food processor. Pulse until the cookies are finely crushed.
- Press the cookie mixture firmly into a 9-inch pie pan; the crust should be about 1/4-inch thick.
- Bake until crisp, about 10 minutes.
- Combine 2/3 cup sugar with the cornstarch and salt in a heavy medium saucepan, whisking gently until combined.
- In a bowl, whisk together the egg yolks and whole milk.
- Add the milk mixture to the saucepan in a slow and steady stream, whisking constantly until the mixture is smooth.
- Cook over medium-high heat, whisking constantly until the mixture starts to bubble, about 6-8 minutes.
- Immediately reduce the heat to low and simmer, whisking constantly especially around the edges, until thick, about 1 minute.
- Transfer the saucepan from the heat and immediately add the bittersweet chocolate, unsweetened chocolate, remaining unsalted butter, and vanilla extract to the mixture, whisking until evenly combined.
- Pour the mixture onto the crust and smooth the top. Press a piece of plastic wrap directly onto the top to prevent a skin from forming on the pudding.
- Chill the pie in the refrigerator for at least 8 hours or up to overnight.
- Just before serving, place the heavy whipping cream into a mixing bowl.
- Using an electric mixer, whip the whipping cream at medium-low speed until the whisk begins to leave tracks in the cream (this indicates that it is starting to form peaks).
- Add the remaining sugar to the cream and whisk until the cream holds medium or silky peaks. Be careful not to overmix.
- Spread the cream over the pie, leaving a little space at the edges.
- Sprinkle the grated chocolate over the top of the whipped cream. Serve.
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