Chocolate Cream Pie

This dreamy, creamy dessert started as a simple chocolate pudding made with workaday cocoa. Melissa Rubel Jacobson turned it into a homey, silky pie by adding a quick chocolate crust and vanilla-flavored whipped cream. "But you could still serve just the filling as a pudding," she says.

Recipe from Food & Wine
Chocolate Cream Pie
Con Poulos
YIELD
One 9-inch pie
PREP TIME
3 hrs 10 mins
TOTAL TIME
3 hrs 40 mins
by 29  people
add your rating
add a comment
Ingredients
    CRUST:
    • 6 ounces chocolate wafer cookies, finely ground
    • 4 1/2 tablespoons unsalted butter, melted
    • 2 tablespoons granulated sugar
    • Pinch of fine sea salt
    FILLING:
    • 2 cups whole milk
    • 1/2 cup granulated sugar plus 2 tablespoons
    • 3 egg yolks
    • 1/4 cup cornstarch
    • 1/4 teaspoon fine sea salt
    • 4 ounces semisweet chocolate, chopped
    • 1 ounce unsweetened chocolate, chopped
    • 3/4 cup heavy cream
    • 1 teaspoon pure vanilla extract
    • Chocolate shavings, for garnish
    Related Video
    How to Make Blueberry Pie

    If you have a sweet tooth, this blueberry pie is for you! And the lattice top makes this dessert as beautiful as it is delicious.

    Directions
    1. 
    MAKE THE CRUST: Preheat the oven to 350 degrees. In a medium bowl, mix the cookie crumbs with the butter, sugar, and salt until the crumbs are evenly moistened. Pour the mixture into a 9-inch glass pie dish and press evenly over the bottom and up the side of the dish to form a crust. Bake for 8 minutes, until the crust is fragrant. Remove from the oven and, using the bottom of a drinking glass, immediately press the crumbs again to compact the crust. Let cool completely.
    2. 
    MAKE THE FILLING: In a medium saucepan, heat the milk with 1/4 cup of the sugar until bubbles form around the edge. In a large bowl, whisk the egg yolks with 1/4 cup of the sugar, the cornstarch, and salt. Gradually whisk in the hot milk mixture. Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 3 minutes. Remove from the heat and whisk in the semisweet and unsweetened chocolate until smooth. Strain the chocolate filling into the pie crust through a coarse sieve and smooth the surface with a rubber spatula. Press a piece of plastic wrap directly on the surface of the pie filling and refrigerate for 3 hours, until chilled.
    3. 
    Let the pie stand at room temperature for 10 minutes. Meanwhile, in a medium bowl, beat the cream with the remaining 2 tablespoons of sugar, and the vanilla until firm. Spread the whipped cream over the pie, cut into wedges and serve, garnished with chocolate shavings.
    MAKE AHEAD:
    1. 
    The pie can be made up to 1 day in advance and refrigerated.
    Comments
    Back to Top