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
How To make Chocolate Cream Pie's Videos
Ultimate Chocolate Pie | Southern Living
Can you make it through this recipe without drooling? Ultimate Chocolate Pie is one of our all-time best recipes for its wickedly delicious chocolate filling, chocolate mousse, and chocolate whipped cream topping.
Get the recipe:
Ingredients:
CRUST 2 cups chocolate wafer cookie crumbs; 1/2 cup finely chopped toasted pecans; 1/4 cup sugar; 1/2 cup butter, melted; Vegetable cooking spray; FILLING 3/4 cup sugar; 1/4 cup cornstarch; 1/4 cup unsweetened cocoa; 1/8 teaspoon table salt; 2 cups half-and-half; 4 egg yolks; 1 (4-oz.) semisweet chocolate baking bar, finely chopped; 1/2 (4-oz.) 60% cacao bittersweet chocolate baking bar, finely chopped; 2 tablespoons butter; 1 teaspoon vanilla extract; MOUSSE 3/4 cup milk chocolate morsels; 1 cup plus 3 Tbsp. heavy cream; TOPPING Chocolate Whipped Cream
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My Favorite Pie is Chocolate Heaven
A classic Chocolate Pie made with a buttery, flaky crust, real chocolate pudding, and fresh whipped cream. This recipe is entirely homemade and takes only 30 minutes to prep before chilling.
Recipe:
Ingredients
1 prepared (baked) 9 pie crust click link for my homemade recipe
1 ½ cups granulated sugar (300g)
¼ cup + 1 Tbsp cornstarch (40g)
¼ tsp salt
5 large egg yolks
2 cups whole milk (630ml)
1 cup heavy cream (118ml)
6 oz dark chocolate bar¹ finely chopped (170g)
4 Tablespoons butter cut into pieces (56.5)
1 ½ teaspoon vanilla extract
Homemade Whipped Cream
¾ cup heavy cream (175ml)
¼ cup powdered sugar (30g)
½ teaspoon vanilla extract
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Saucepan (Affiliate Link):
Fine Mesh Strainer (Affiliate Link):
Instructions
00:00 Introduction
00:43 In a medium saucepan, whisk together sugar, cornstarch and salt.
01:10 Add egg yolks, milk, and heavy cream and transfer to stovetop over medium heat and whisk ingredients together.
04:01 Whisk ingredients frequently until ingredients begin to thicken (this will take several minutes, do not crank up the heat or your filling may not thicken properly).
04:56 Once mixture has thickened² (it should be like a pudding consistency) whisk constantly, the mixture will come to a boil and continue to whisk for 60 seconds before removing from heat (still whisking constantly).
05:12 Immediately add chocolate, butter, and vanilla extract.
05:19 Whisk until ingredients are smooth and chocolate and butter are completely melted.
05:28 Pour your pie filling through a fine mesh sieve into a medium-sized heatproof bowl. Allow to cool for 15 minutes, stirring occasionally to prevent skin from forming.
06:22 Pour filling over prepared pie crust and cover surface with clear wrap, making sure that the clear wrap is pressed against the surface of the chocolate to prevent a skin from forming.
07:03 Refrigerate at least 6 hours to allow chocolate pie to firm up and set.
Homemade Whipped Cream
Prepare Whipped Cream shortly before serving pie.
Combine ¾ cup heavy cream, powdered sugar, and vanilla extract in a clean medium-sized bowl.
Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form.
07:23 Pipe (I used a Wilton 2D tip) or dollop whipped cream topping over pie just before serving.
Notes
¹a 60 or 70% cacao bar works great, I often use Ghirardelli which is available right next to the cocoa powder in the baking section.
²It is important that your mixture thickens and comes to a boil, otherwise it will not set properly.
Ideas for Your Leftover Egg Whites
You can use them to make meringue cookies, white cake, or coconut macaroons.
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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.
Go here for the chocolate cream pie recipe:
Go here for the pie shell recipe I use:
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Chocolate Cream Pie
This Chocolate Cream Pie is any chocolate lovers dream! It's super easy and totally holiday worthy.
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Chocolate Cream Pie
A truly magnificent pie, with a biscuit base, soft creamy chocolate filling and topped with clouds of cream. You'll be surprised how easy this is! Print recipe:
How to Make a Chocolate Pie
How to Make a Chocolate Pie
Full Recipe:
This is might just be the MOST indulgent, and sumptuously satisfying dessert I’ve ever made. A crispy, flakey homemade pastry crust cradles a silky light and oh so rich chocolate mousse filling crowned with light pillows of whipped cream and flakes of shaved chocolate. If you’re a chocolate lover this is a MUST MAKE recipe that will definitely go into your rotation of favorite treats to whip up.
You can make the whole thing a day ahead and serve chilled but if you're doing thet I might recommend whipping the cream up just before serving for best reults.