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!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
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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Chocolate Cream Pie
Recipe ⬇️⬇️⬇️ or PRINT:
Here is the most magnificent of all magnificent pies - the great Chocolate Cream Pie!! Also known as a Chocolate Pudding Pie, it’s basically a better version of the good ole’ Sara Lee frozen Bavarian Pies which, as a kid, I thought was the best thing ever.
That chocolate custard filling is everything.
I really hope you try it! I seriously don’t know of anywhere in Sydney that sells something like this. (Beyond the freezer section of supermarkets ????) - N x ❤️
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CHOCOLATE CREAM PIE
(aka Chocolate Pudding Pie aka 1 million x better than Sara Lee Bavarian Pie!)
INGREDIENTS
Crust:
25 Oreo biscuits, whole with filling in tact (244g / 8.5 oz) (sub plain choc cookies/biscuits)
5tbsp/ 60g butter, melted
Filling:
1/4 cup cornflour / cornstarch
2/3 cup sugar
Pinch of salt
2 cups milk, full-fat
1 cup cream (full fat, or sub with milk)
4 egg yolks, beaten
2 tbsp unsalted butter, melted
1 tsp vanilla extract
150g/ 5 oz dark 70% cocoa or bittersweet chocolate, broken or chopped
75g/ 3 oz milk chocolate (if not buttons, chop or break into pieces)
Topping:
1 1/2 cups thickened / heavy cream for whipping + 2 tbsp sugar + 1/2 tsp vanilla extract
Chocolate for shaving
DIRECTIONS
1. Blitz Oreos or place in ziplock bag and bash with rolling pin until fine crumbs. Add butter, blitz, pour into 23cm/9” pie dish. Press into base and sides. Bake 10 min @ 180C/350F (160C fan), press down puffed up crust, then cool.
2. Place cornflour, sugar and salt in medium saucepan. Whisk. Add milk, cream, yolks, whisk to combine. Turn stove onto medium high and heat the mixture, whisking occasionally. Once the liquid starts getting hot, turn down to medium and start whisking constantly, you will notice / feel it thicken.
3. As soon as you see bubbles (you will need to pause to see) whisk for 45 sec, then take off the stove. Whisk in butter, vanilla and chocolate until smooth. (Pesky lumps? Strain custard into crust)
4. Pour into pie crust, cover with round piece of baking/parchment paper, cool on counter then refrigerate 12+ hrs.
5. Whip cream, sugar and vanilla, spread onto pie. Either use a knife or grater to make chocolate shavings and sprinkle over top. Serve! (Keeps great for 2 days, on day 3 base softens slightly).
#recipetineats #chocolatecreampie
Chocolate Pudding Pie
Enjoy the simple things in life, like this Chocolate Pudding Pie Recipe. Spoon pudding over an OREO Pie Crust in this Chocolate Pudding Pie Recipe.
KETO || LOW CARB || Double Chocolate Pudding Pie
Double chocolate pudding pie made in keto-friendly (paleo flour) pie crust. Very delicious and decadent dessert for your Keto parties or Keto way of life.
The recipe to make Keto pie crust is below :
How We Make Chocolate Pudding Pie - Chocolate Meringue Pie Recipe
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Double Chocolate Pie with No Roll Chocolate Pie Crust
This Pie is a CHOCOLATE LOVERS DREAM: a NO ROLL Chocolate Pie Crust with a homemade chocolate pudding topped with fresh whipped cream. The eggless pudding is easy and from scratch and the chocolate pie crust makes this pie SO GOOD and chocolatey!
PRINTABLE RECIPES:
CHOCOLATE PIE CRUST:
CHOCOLATE PIE:
RECIPE:
For the Crust:
1/2 cup unsalted butter
1 1/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1/4 teaspoon salt
1 tablespoon + 1 teaspoon ice water
For the Filling:
2/3 cup sugar
1/4 cup unsweetened cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk whole, 2%, or nonfat
1 teaspoon vanilla
1/2 cup chocolate chips milk or semi-sweet
1 cup heavy whipping cream
1/4 cup powdered sugar
Mini Chocolate Chips for garnish, optiona
Dice butter into small cubes. Place back in the refrigerator.
Place flour, cocoa, sugar, and salt in a food processor. Pulse a few times to combine.
Add the cold diced butter into the food processor. Pulse a few times until the butter is worked into the flour mixture.
Add 1 tablespoon of ice water. Let the food processor run for several seconds, until the dough becomes crumbly. If the dough seems too dry, add 1/2 teaspoon water and pulse a few more times. You can add another 1/2 teaspoon of water as needed. Just make sure it’s not too wet! The dough should be pinchable, but not dry or wet.
Pour crumbly dough into a 9” pie plate. Use your fingers to presss across the bottom and up the sides. Chill for at least one hour (or freeze for 10-15 minutes) before baking.
If making a baked pie shell for an unbaked filling: poke the very cold crust with the tines of a fork all over the bottom and sides. Bake at 400°F for about 8-10 minutes. Cool, then fill as directed.
Whisk sugar, salt, cocoa powder, cornstarch, and milk in a medium saucepan, then switch to a wooden spoon or heat-safe spatula. Cook over low heat until thickened, stirring constantly, about 5-8 minutes. Be sure to get in the corners of the pan when you’re stirring as the solids can get stuck there. Remove from heat and stir in vanilla and chocolate chips; stir until chocolate is completely melted. Pour into prepared crust. Cool at room temperature, then cover tightly with plastic wrap and chill 4 hours or overnight.
Before serving, make the whipped cream. Beat cold heavy whipping cream in a cold bowl with cold beaters until stiff peaks form, adding powdered sugar slowly during the mixing. Spread on the pie and garnish with mini chocolate chips, if desired.
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