How To make Chocolate Cream Pie
Baked 9-inch pie shell -- see Basic Crust 1 cup sugar
1/4 cup all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
3 cups milk
2 ounces unsweetened chocolate
chopped
2 ounces semisweet chocolate, chopped, or 1/3 cup
semisweet chocolate chips 4 egg yolks :
lightly beaten
1 tablespoon butter -- cut in small pieces
1 tablespoon dark rum
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 tablespoon sifted confectioners sugar
1 teaspoon dark rum
Garnish: Grated chocolate
Prepare the pie shell according to the recipe directions. Bake and let cool on a rack before filling. In a heavy saucepan, combine the sugar, flour, constarch, and salt. Add the milk gradually, stirring constantly with a wire whisk to remove any lumps. Add the chopped chocolates. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; continue stirring and boil for 1 minute. Remove from the heat. Gradually stir a few tsp of the pudding mixture into the beaten yolks, mixing constantly until blended. When you have added about 1/2 cup, pour the yolk mixture back into the pan, stirring until combined. Cook, stirring constantly, for 2 minutes, until thick and smooth. Remove from the heat. Add the butter gradually. Stir in the 1 Tbsp rum and vanilla. Pour the filling into the baked crust. Cover the surface of the filling with plastic wrap. Let cool. Refrigerate for 3 to 4 hours, or until firm. The pie can be held in the refrigerator for up to 24 hours. Just before serving, whip the cream until soft peaks from. Add the confectioners sugar and 1 tsp rum and beat until stiff. Pipe the whipped cream on top of the pie. Sprinkle with the grated chocolate.
YIELD: 6 to 8 servings
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How to Make Chocolate Cream Pie with our Foolproof All-Butter Pie Dough
Bridget and Julia uncover the secrets to making Foolproof All-Butter Pie Dough and Chocolate Cream Pie.
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Professional Baker Teaches You How To Make CHOCOLATE CREAM PIE!
Chocolate Cream Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes one 9-inch (23 cm) pie
Serves 8 to 10
Ingredients
Crust
1 ½ cups (270 g) chocolate cookie crumbs
¼ cup (60 g) unsalted butter, melted
Chocolate Cream
5 oz (150 g) semisweet chocolate, chopped
2 Tbsp (30 g) unsalted butter, cut into pieces
1 tsp (5 mL) vanilla extract
½ cup (100 g) granulated sugar
3 Tbsp (22 g) cornstarch
½ tsp (2.5 g) salt
1 1/4 cups (310 mL) 2% milk
1 ¼ cups (310 mL) 18% cream
6 large egg yolks
Topping
1 cup (250 mL) whipping cream
2 Tbsp (16 g) icing sugar, sifted
¼ tsp (1 mL) vanilla extract
Directions
1. For the crust, preheat the oven to 350 F (180 C). Stir the cookie crumbs and melted butter together until evenly combined and press this into a lightly greased 9-inch pie plate. Bake the crust for 10 minutes, then cool while preparing the filling.
2. For the filling, place the chocolate, butter and vanilla in a bowl with a strainer placed over it. Whisk the sugar, cornstarch and salt in a medium saucepot. Whisk in the milk and cream and then the egg yolks and then bring this up to a simmer on medium heat while whisking constantly, until the mixture just begins to bubble and is glossy and thick (once it starts to thicken, it happens quickly.) Pour this through the strainer over the chocolate and butter and whisk until the chocolate and butter have melted. Place a piece of plastic wrap directly on the surface of the filling, cool to room temperature and then chill for at least 4 hours to set.
3. Once chilled, stir the filling gently and spoon this into the pie shell, spread to level it.
4. For the topping, whip the cream to a soft peak and whip in the icing sugar and vanilla. Spread this over the chocolate cream and serve.
The crust and chocolate cream can be prepared a full day in advance, but the topping should be made within 4 hours of serving.
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No Bake Chocolate Mud Pie
This ultra-decadent no bake mud pie recipe is a chocolate lover’s dream! The Oreo crust alone could be eaten plain but when it’s paired with the creamy fillings you’ll find it irresistible. It might also be one of the best make ahead pies; it’s freezable and lasts for quite a while.
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Hey everyone, I had a card typo and garbled sentence. At 4:11 the card is right but I mumbled the words, the card saying 1 1/2 cups of milk is correct. At 7:55 the card should say 2 cups 480mL. Sorry about that!
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Chocolate Pie Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Pie. Chocolate pudding lovers take notice. This Chocolate Pie takes a velvety smooth chocolate pudding and combines it with a buttery crisp shortbread crust. And if that weren't enough, it is garnished with swirls of lightly sweetened whipped cream. Absolutely delicious and the ultimate in comfort food.
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Old Fashioned Chocolate Cream Pie in Appalachia
Watch this video to learn how to make an old fashioned chocolate cream pie. I got the recipe from my Aunt Fay and I talk about her in the video as well. *Recipe starts at 6:14.
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THE EASIEST CREAMY CHOCOLATE PIE | No Bake 5 Ingredient Pie Recipe
THE EASIEST CREAMY CHOCOLATE PIE | No Bake 5 Ingredient Pie Recipe
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