Decadent Chocolate Cream Pie

Name: Decadent Chocolate Cream Pie
Prep time: 30 min
Cook time: 20 min
Total time: 170 min
Yield: 8 slices
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour (plus extra for dusting); 1/2 cup unsalted butter (cold, diced); 1/4 tsp salt; 2-4 tbsp ice water; 100 g bittersweet chocolate (chopped); 100 g semi-sweet chocolate (chopped); 2 cups whole milk; 1/2 cup granulated sugar; 1/4 cup cornstarch; 4 egg yolks; 1 tsp vanilla extract; 1 cup whipping cream (chilled); 2 tbsp powdered sugar

170 min 8 slices Medium

All Recipes

Indulge in this silky Chocolate Cream Pie, a perfect dessert for chocolate lovers with its rich and creamy filling.

Prep

30 min

Cook

20 min

Total

170 min

Servings

Difficulty

Medium

Chocolate Cream Pie II is a luscious dessert that combines a rich, creamy chocolate filling with a buttery crust. This version elevates the classic pie with a smoother texture and deeper chocolate flavour, making it ideal for special occasions or whenever you're craving an indulgent treat. This pie is perfect for chocolate enthusiasts who appreciate a balance of sweet and bitter notes, thanks to the use of both bittersweet and semi-sweet chocolate. The creamy filling is complemented by a crisp crust, offering a delightful contrast in every bite.

Instructions

Prepare the crust

In a bowl, mix flour and salt. Add diced butter and rub until it resembles coarse crumbs. Stir in ice water by tablespoons until dough forms. Wrap in plastic and chill for 30 minutes.

Pro tip: Chill the dough to make it easier to roll out.

Blind bake the crust

Preheat oven to 190°C (375°F). Roll out dough on a floured surface and fit it into a 23 cm (9-inch) pie pan. Prick the bottom, line with parchment, and fill with weights. Bake for 15 minutes, remove weights, and bake for another 5 minutes until golden.

Pro tip: Use pie weights or dried beans to prevent the crust from puffing up.

Melt the chocolates

Melt bittersweet and semi-sweet chocolate in a heatproof bowl over simmering water. Stir until smooth and set aside.

Pro tip: Ensure the bowl does not touch the water to avoid overheating the chocolate.

Prepare the custard

Whisk sugar, cornstarch, and egg yolks in a saucepan. Gradually add milk, whisking constantly. Cook over medium heat, stirring until thickened. Remove from heat and stir in melted chocolate and vanilla.

Pro tip: Continuously whisk to prevent lumps in the custard.

Fill the crust

Pour the chocolate custard into the cooled crust. Smooth the top with a spatula. Refrigerate for at least 2 hours or until set.

Pro tip: Chill the pie to help the filling set properly.

Prepare the topping

Whip the cream with powdered sugar until soft peaks form. Spread over the chilled pie or serve on the side.

Pro tip: Chill your mixing bowl and beaters for better whipped cream.

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Tips & Tricks

Ensure your pie crust is fully cooled before adding the filling to prevent a soggy bottom.
Whisk continuously to prevent the custard from burning.
Chill the pie completely for a firmer set when slicing.

Frequently Asked Questions

What is Chocolate Cream Pie II?

Chocolate Cream Pie II is a variation of the classic dessert featuring a rich chocolate custard filling in a baked pie crust.

How many calories are in Chocolate Cream Pie II?

Each slice of Chocolate Cream Pie II contains approximately 420 calories.

Can I make Chocolate Cream Pie II ahead of time?

Yes, you can make the pie up to 2 days in advance and refrigerate it, or freeze it for up to a month without the topping.

What kind of chocolate is used in this pie?

This recipe uses both bittersweet and semi-sweet chocolate for a balanced flavour.

Is it necessary to use pie weights?

Yes, pie weights prevent the crust from puffing up during blind baking, ensuring even cooking.

How do I know when the custard is done?

The custard is done when it thickens enough to coat the back of a spoon and leaves a clean line when you run your finger through it.

Serving Suggestions

Serve this Chocolate Cream Pie II chilled, topped with a dollop of whipped cream or a sprinkle of chocolate shavings for extra flair. It's a great dessert to pair with a cup of coffee or a glass of milk, enhancing its rich flavours. To make ahead, prepare the pie and store it in the refrigerator for up to 2 days. For longer storage, freeze the pie without the whipped topping for up to a month, ensuring it's tightly wrapped to prevent freezer burn.

Nutrition per serving

420

Calories

Protein

26g

Fat

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