Chocolate Cream Pie
This Chocolate Cream Pie is any chocolate lovers dream! It's super easy and totally holiday worthy.
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Easy Chocolate Cream Pie
Chocolate, pudding, and pie—the best of all possible worlds! This easy, make-ahead pudding pie sets up in a few hours in the fridge, just in time for dessert. Printable recipe:
#chocolatepie #pie #easypie
Decadent Chocolate Cream Pie
When it comes to chocolate cream pie nothing beats a decadent homemade custard topped with freshly whipped cream. This is the ultimate chocolate pie for chocolate lovers!
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PRINTABLE RECIPE: ????️ ????️
How to Make Graham Cracker Crust ➡️ 00:00:35
Chocolate Cream Pie Filling ➡️ 00:01:53
How to Make Stabilized Whipped Cream ➡️ 00:04:13
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✅Ingredients
Graham Cracker Crust 00:00:35
• 1 1/2 cups crushed graham cracker
• 1/3 cup sugar
• 6 tablespoons melted butter
Chocolate Filling 00:01:53
• 3/4 cup sugar
• 1/3 cup cornstarch
• 1 cup milk
• 1 cup heavy cream
• 3 ounces unsweetened baking chocolate roughly chopped
• 3 tablespoons chocolate chips
• 3 large egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla extract
Stabilized Whipped Cream 00:04:13
• 3 tablespoons cold water
• 1 teaspoon unflavored gelatin
• 1 cup heavy cream
• 2 tablespoons powdered sugar
•1 teaspoon vanilla extract
✅Instructions
Graham Cracker Crust
1️⃣Preheat oven to 375 degrees Fahrenheit. In a medium-sized mixing bowl, stir together crushed graham crackers and sugar. Slowly add in melted butter and toss to combine. Press graham cracker mixture into the bottom and sides of a standard 9-inch pie plate.
2️⃣Bake in the 375 degree oven for 7 minutes. Let cool completely on a wire rack before filling.
Chocolate Pie Filling
1️⃣In a medium saucepan, stir together sugar and cornstarch. Add in milk, cream, chopped baking chocolate, and chocolate chips, Cook over medium heat, stirring constantly until it begins to thicken.
2️⃣Remove from heat and quickly mix 1/3 cup of the mixture into the egg yolks in a small mixing bowl to temper the yolks. Whisk it rapidly and return it to the rest of the chocolate. Cook for an additional 90 seconds over medium heat.
3️⃣Remove from heat again and stir in butter and vanilla until butter is melted. Pour immediately into prepared pie crust Let cool for about 15 minutes and then refrigerate until completely cooled and set.
Stabilized Whipped Cream
1️⃣Make the whipped cream topping by sprinkling gelatin over cold water in a small bowl. Let stand 5 minutes. Then, microwave on high for 5-10 seconds, until gelatin melts and liquid is clear.
2️⃣Meanwhile, in a large mixing bowl use a hand mixer or stand mixer to whip heavy cream until soft peaks form. Sprinkle in powdered sugar and pour in vanilla extract and continue whipping until combined. Slowly pour in gelatin mixture and whip until stiff peaks form.
3️⃣Spread onto cooled chocolate pie. Garnish with shaved chocolate or dust with cocoa powder.
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How to Make Chocolate Cream Pie with a Super Flaky Crust and Dark Chocolate Fudge Sauce
Bridget and Julia uncover the secrets to making Foolproof All-Butter Pie Dough and Chocolate Cream Pie, and tasting expert Jack Bishop challenges Bridget to a tasting of cocoa powder. Finally, test cook Elle Simone makes Julia a decadent Dark Chocolate Fudge Sauce.
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Ina Garten's Chocolate Banana Cream Pie | Barefoot Contessa | Food Network
Ina's idea of a make-ahead dessert? Chocolate Banana Cream Pie!
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Chocolate Banana Cream Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 7 hr 10 min (includes cooling and chilling times)
Active: 45 min
Yield: 8 servings
Ingredients
For the crust:
2 cups graham cracker crumbs (10 to 12 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the chocolate filling:
3/4 cup sugar
5 extra-large egg yolks
1/3 cup cornstarch
1 teaspoon kosher salt
4 cups whole milk, scalded
7 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, diced
1 tablespoon coffee liqueur
1 teaspoon instant coffee powder
For the decoration:
2 large bananas, sliced
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
Milk chocolate, for garnish
Directions
Preheat the oven to 350 degrees.
For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream.
Remove the pie from the pan, place it on a cake plate and serve.
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Ina Garten's Chocolate Banana Cream Pie | Barefoot Contessa | Food Network
BEST Chocolate Cream Pie Recipe
This Chocolate Cream Pie is completely no bake and egg free! The thick rich chocolate filling has an Oreo crust and a homemade whipped cream topping. It’s the BEST chocolate pie recipe!
PRINTABLE RECIPE:
RECIPE:
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INGREDIENTS
1 9-inch Oreo Crust
4 ounces unsweetened chocolate, plus more for topping 113g
1 14 ounce can sweetened condensed milk 396g
2 cups heavy whipping cream 294ml
1/4 cup powdered sugar 29g
1 teaspoon vanilla extract 5ml
INSTRUCTIONS
Chop chocolate and place in a medium-sized microwave-safe bowl. Heat on 50% power in the microwave in 30-second increments, stirring between each, until melted and smooth.
Stir sweetened condensed milk into chocolate. Set aside. Doing this before making the whipped cream ensures the chocolate cools enough. Otherwise, let it sit about 5-10 minutes before using.
Place heavy whipping cream in the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat until stiff peaks (whipped cream) forms, slowly adding powdered sugar and vanilla during mixing.
Carefully FOLD half of the whipped cream mixture into the chocolate mixture. Do not stir or you will break the whipped cream. Place in prepared pan. Top with remaining whipped cream. Shave extra chocolate on top, for garnish, optional.
Chill pie at least 2 hours before slicing and serving. Store loosely covered in refrigerator.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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