This chocolate cream pie recipe is the best!
Though some steps in this chocolate cream pie recipe are a bit difficult, especially learning how to temper the egg yolks, it’s well worth the effort.
Special note: I’m hoping to have an in-depth how to video of this recipe up by May 1, 2016. So please keep checking back.
Ingredients for Pie Crust:
2 cups vanilla wafer crumbs, smashed into bits
3/4 stick unsalted butter, melted
1/2 cup cocoa
Ingredients for Chocolate Cream Filling:
5 ounces bittersweet chocolate
5 ounces unsweetened chocolate
1 cup sugar
3/4 tsp salt
1/2 cup corn starch
4 & 1/2 cups milk
6 large egg yolks — See this page from Epicurious about various methods to separate eggs
1 & 1/2 tsp vanilla
2 tabs unsalted butter, chopped into bits
Directions for Pie Crust:
Melt butter, crush wafers, then stir together in bowl with cocoa until well mixed. Press mixture into bottom and sides of 10 inch pie plate and bake 15-20 minutes in a 350° oven. Cool on rack for an hour or so before filling.
Directions for Chocolate Cream Filling:
Chop chocolate and then melt in double boiler or metal bowl set over simmering water. Stir occasionally until smooth, then remove from heat.
Separate eggs and beat yolks well. Combine cornstarch, salt, and sugar, then heat milk in microwave (approx. 4 minutes at full power) to just below boiling (DO NOT scald). Add milk to sugar mixture using a slow stream and stirring constantly with wire whisk as milk is incorporated. Continue cooking over moderate heat until it begins to thicken. Once it begins to thicken, add chocolate and continue stirring until well blended. Remove from heat.
Add small amount of filling to yolks, stirring as you go to ‘temper’ the egg yolks. Continue until you’ve added a cup or two of filling mixture to egg yolks and they are warm enough you can add yolk mixture to remaining filling. Return pot to heat and allow to thicken until very thick, stirring constantly with whisk.
Remove from heat and whisk in vanilla and butter bits. Cover surface with plastic wrap and allow to cool completely before filling pie crust.
Once crust is filled, cover and chill at least 6 hours or over night.
Top with whipped cream.
I know you will enjoy this chocolate cream pie recipe. And no, it’s not a healthy recipe, but sometimes you do have to indulge yourself!
This recipe’s skill level is +4 – +5 and requires you to have the ability to separate eggs, thicken a sauce and incorporate items while stirring.