Chocolate Cream Pie
Happy Thanksgiving! As promised, today I’m back with a pie for dessert, just in case you’re looking for some last-minute inspiration. Although I do have recipes for twists on both apple and pumpkin pies, today I’m posting a recipe using something that my sister and I feel is often overlooked on Thanksgiving dessert tables: chocolate. This chocolate cream pie comes together as easily as my chocolate banana cream pie, especially if you already have a pie crust in your freezer that you can pull out the morning of or even the day before Thanksgiving if you want to blind bake the crust beforehand to save on oven space. Without further ado, here is the recipe. Have a wonderful day with family and friends, and enjoy the holiday!
For the pie: 1 pie crust
For the chocolate filling:
- 5 ounces semisweet chocolate, chopped
- 2 Tbsp unsalted butter
- 2/3 cup sugar
- 3 Tbsp cornstarch
- 1 1/2 Tbsp dark cocoa powder
- 1/4 tsp salt
- 3 egg yolks
- 1 cup heavy cream, divided
- 2 cups milk
For the whipped cream topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Roll out the pie crust to 1/8? thick. Place in a pie dish and crimp the edges, if desired.
Preheat the oven to 425 degrees. Place a piece of parchment paper on the crust, and then fill the crust with pie weights, dried beans, or dried rice. Blind bake the crust for 30 minutes or until lightly browned. Let cool completely before filling.
Place the the chocolate and butter in a large mixing bowl.
Then, in a medium sauce pan, whisk together the sugar, cornstarch, cocoa, and salt. Stir in 1/2 cup of cream until smooth, and then whisk in the egg yolks. Gradually whisk in the remaining cream and milk and cook, stirring constantly, until the mixture thickens. Remove the pan from the heat and pour the cream mixture over the chocolate mixture. Strain to remove any lumps, if desired (I didn’t).
Pour the filling into the pie crust and then press plastic wrap directly to the surface of the filling to prevent a film from forming on the top. Refrigerate at least two hours or until set.
In a medium bowl, beat the whipping cream until stiff peaks form. Pipe the whipped cream on top and chill until ready to serve. Garnish with mini chocolate chips, if desired.
Categories: desserts & sweets