Introduction
Get ready to indulge in the ultimate chocolate cream pie that is set to become a staple for every chocoholic. This dessert features a smooth, creamy filling that envelops rich chocolate flavors, all nestled in a perfectly baked crust. Whether you’re celebrating a special occasion or simply looking to elevate your dessert game, this pie promises to thrill your taste buds and leave you craving more!
Detailed Ingredients with measures
For the Crust:
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter
- 3-4 tablespoons ice water
For the Filling:
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 4 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Chocolate shavings (optional for garnish)
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 60 minutes (includes chilling)
- Yield: 8 servings
Directions
1. Time to get crusty! 🍪 Mix flour, sugar, and salt in a bowl. Cut in cold butter until crumbly, then stir in ice water a little at a time until the dough comes together. Chill for an hour.
2. Roll out dough on a floured surface and fit it into a pie dish. Bake the crust at 375°F (190°C) for 15-20 minutes until golden. Let it cool for your creamy goodness.
3. Now for the chocolate magic! 🪄️ Mix sugar, cocoa, cornstarch, and salt in a saucepan. Gradually whisk in milk and yolks, cooking over medium heat until it thickens and bubbles.
4. Remove from heat and stir in chopped chocolate, butter, and vanilla until smooth and shiny. Pour the chocolate mixture into the cool crust and chill in the fridge for a minimum of 4 hours.
5. Whip it up! 🧁 Make the topping by beating together heavy cream, sugar, and vanilla until peaks form. Spread over chilled pie with flair and finish with chocolate shavings if desired.
Now, get ready to indulge in a dessert that is as delightful to eat as it is to look at!
Detailed Directions and Instructions
Prepare the Crust
Mix 1 1/4 cups all-purpose flour, 1 tablespoon sugar, and 1/2 teaspoon salt in a bowl. Cut in 1/2 cup cold unsalted butter until the mixture is crumbly. Stir in 3-4 tablespoons ice water a little at a time until the dough comes together. Chill the dough for an hour.
Roll and Bake the Crust
Roll out the chilled dough on a floured surface and fit it into a pie dish. Preheat the oven to 375°F (190°C) and bake the crust for 15-20 minutes until it is golden. Let it cool completely.
Prepare the Chocolate Filling
In a saucepan, mix 3/4 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1/4 cup cornstarch, and 1/4 teaspoon salt. Gradually whisk in 3 cups whole milk and 4 large egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
Combine Ingredients for Filling
Remove the saucepan from heat and stir in 4 ounces chopped semi-sweet chocolate, 2 tablespoons unsalted butter, and 2 teaspoons vanilla extract. Mix until smooth and shiny.
Chill the Filling
Pour the chocolate filling into the cooled crust and chill in the refrigerator for a minimum of 4 hours to set.
Prepare the Topping
In a mixing bowl, beat together 1 cup heavy whipping cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract until peaks form.
Finish the Pie
Spread the whipped cream topping over the chilled chocolate pie with flair. Optionally, garnish with chocolate shavings if desired.
Notes
Chilling Time
Ensure you allow adequate chilling time for the filling to set properly, at least 4 hours or overnight is preferred for best results.
Serving Suggestions
Serve the pie chilled. It pairs wonderfully with fresh berries for a delightful contrast in flavors.
Storage
Store leftovers in the refrigerator for up to 3 days, keeping the pie covered to maintain freshness.
Cook techniques
Making the Pie Crust
Start by mixing the flour, sugar, and salt in a bowl. Cut in cold butter until the mixture is crumbly, and then gradually add ice water until the dough forms. Chilling the dough is crucial for a flaky crust.
Blind Baking the Crust
Roll out the chilled dough and fit it into a pie dish. Bake the crust at 375°F (190°C) for 15-20 minutes until it turns golden brown, ensuring it holds its shape and texture.
Cooking the Filling
In a saucepan, combine sugar, cocoa, cornstarch, and salt. Gradually whisk in milk and egg yolks, cooking over medium heat until the mixture thickens and starts to bubble, which is key to a luscious filling.
Incorporating Chocolate
After removing the thickened mixture from the heat, stir in chopped chocolate, butter, and vanilla extract until smooth and shiny, creating the ultimate chocolate flavor.
Whipping the Topping
Beat the heavy cream with sugar and vanilla until soft peaks form. This airy topping adds a delightful contrast to the rich filling, making the pie even more indulgent.
FAQ
Can I use a premade pie crust?
Yes, using a premade pie crust can save time. Just make sure to follow the baking instructions provided with it.
Can I substitute different types of chocolate?
Absolutely! You can use milk chocolate or dark chocolate depending on your preference, but note that the sweetness and intensity of flavor will vary.
How long should I chill the pie?
For the best texture and flavor, chill the pie in the refrigerator for a minimum of 4 hours, or overnight if possible.
Is there a dairy-free version of this pie?
Yes, you can use dairy-free substitutes such as almond milk or coconut cream for the filling and topping, along with dairy-free chocolate.
How do I store leftovers?
Store any leftover pie covered in the refrigerator for up to 3 days for optimal freshness.
Conclusion
