Chocolate Cream Pie
Ingredients
The pie crust
-
1
pie crust
fully blind baked pie crust
The filling
-
4
oz
bittersweet chocolate (60 to 65 percent), chopped
-
3
Tbsp
unsalted butter, cut into 1 Tbsp pieces
-
2
tsp
vanilla extract
-
⅔
cup
granulated sugar
-
¼
cup
Dutch process cocoa powder
-
¼
cup
cornstarch
-
¼
tsp
salt
-
3
large
egg yolks
-
3
cups
whole milk, divided
The topping
-
1¼
cups
heavy cream
-
2½
Tbsp
granulated sugar
-
¼
tsp
vanilla extract
Instructions
- Prepare and bake the pie crust as directed and let it cool completely.
- Place chopped chocolate and butter in a mixing bowl, then pour in vanilla extract and set aside with a sieve over the bowl.
- In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt until blended.
- Mix in egg yolks and ½ cup of milk, then add the remaining milk.
- Cook the mixture over medium heat while whisking until it boils, then let it boil for 1 minute.
- Strain the mixture over the chocolate and butter, pressing to remove lumps.
- Stir until the chocolate and butter are melted and combined.
- Pour the filling into the cooled pie crust and spread evenly.
- Cover with plastic wrap and chill in the fridge for at least 4 hours to set.
- For the topping, whip cream with sugar and vanilla until stiff peaks form.
- Spread whipped cream over the pie and garnish with chocolate shavings if desired.
- Slice and serve.
Nutrition Facts (estimated)
Servings
8
Calories
641
Total fat
43g
Total carbohydrates
58g
Total protein
9g
Sodium
231mg
Cholesterol
179mg
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