A true restaurant classic, chocolate cream pie is an attention-grabbing delight and it’s exactly what chocolate and cake lovers need. The crust is per-cooked and then filled with a filling of baked and refrigerated chocolate. Topped with slightly sweet whipped cream, it’s the perfect combination of crunchy crust, dense chocolate topping, and ethereal cream decor. It is a high cake with a generous amount of filling. You can customize the taste of chocolate to your liking, using sweet and sour, semi-sweet, milk or any combination of them you like.

Prep

1 hr 30 mins

Bake

25 mins

Total

4 hrs 25 mins

Chocolate Cream Pie Ingredients

Crust

1 1/2 cup (180g) unbleached King Arthur all-purpose flour
1/2 teaspoon salt
1/4 cup (46g) vegetable shortening
4 tablespoons (57g) unsalted butter, cold
1/8 to 1/4 cup (28 g to 57 g) ice water

Stuffing

2 tablespoons (28g) unsalted butter
1 1/3 cups (227g) chopped semisweet chocolate
1 tsp King Arthur pure vanilla extract
2/3 cup (131g) caster sugar
3 tablespoons (21g) cornstarch
2 tablespoons (11 g) unsweetened cocoa, Dutch or natural process
1 teaspoon espresso powder, optional; To make the chocolate flavor richer.
1/8 teaspoon salt
3 large yolks
1 cup (227g) heavy cream, divided
2 cups (454g) milk

Topping

1 cup (227g) heavy cream
1/4 cup (28g) sugar confectionery
1/2 teaspoon King Arthur pure vanilla extracT

Instructions

  • To make the crust: Whisk together the flour and salt in a medium bowl. Work with the abbreviation until it is on lumps the size of peas.
  • Cut the butter into 1/2″ pieces and work it into the mixture until you have butter flakes the size of your nail. Add water 2 tablespoons at a time, mixing with a fork when spraying water on the dough.
  • When the dough is wet enough to stick together when pressed, without floury stains or pieces of dry dough under the bowl, move to a lightly floured work surface. Fold it alone three or four times to get it right, then tap it into a 3/4″ thick slice, rolling the disc to smooth the edges.
  • Wrap the dough in plastic and put it in the refrigerator for 30 minutes before rolling.
Chocolate Cream Pie
  • To preheat the crust: Preheat oven to 400°F. Lightly grease a 9 inch pie pan that is at least 1 1/2 inches deep to 2 inches deep.
  • Roll the dough into a circle of 13″. Move it to the prepared pan and cut the edges so that they overlap an inch on the side around. Stop the edges upside down and flute or shrink them. Place the stuffed pie tin in the fridge to cool for 10 minutes.
  • Line the crust with aluminum foil or parchment paper and fill with pie weights or dried beans. Boil the crust for 20 minutes. Remove from oven and carefully remove the foil or parchment with the weights or beans. Return the crust to the oven for another 10 to 20 minutes, until golden brown throughout. If the edges of the crust start to turn too brown, cover them with a pie shield or strips of foil. Remove the crust from the oven and let cool completely.
  • To make the topping: Place butter, chopped chocolate and vanilla extract in a 2-liter mixing bowl; reserve.

Please Read Peach cobbler recipe with cake mix

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