Chocolate Cream Pie

In our quest for an intensely flavored pie, we've poured a thick, creamy bittersweet chocolate custard into an almond-scented cookie-crumb crust, then topped it all with a generous pile of whipped cream.

Yield: Makes 10 servings
Recipe from Sunset

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Recipe Time

Prep And Cook: 50 Minutes
Chill: 3 Hours

Nutritional Information

Amount per serving
  • Calories: 601
  • Calories from fat: 61%
  • Protein: 8.8g
  • Fat: 41g
  • Saturated fat: 22g
  • Carbohydrate: 55g
  • Fiber: 1.4g
  • Sodium: 379mg
  • Cholesterol: 213mg

Ingredients

  • 32 chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers, enough for 1 1/3 cups cookie crumbs)
  • 1/3 cup slivered almonds
  • 1 cup sugar, divided
  • 6 tablespoons melted butter, plus 2 tbsp. butter cut into small cubes
  • 6 large egg yolks
  • 3 1/4 cups milk
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 8 ounces good-quality bittersweet chocolate, roughly chopped, plus more for grating over pie
  • 2 teaspoons vanilla extract
  • 1 1/2 cups whipping cream

Preparation

  1. 1. Preheat oven to 350°. In a food processor, pulse cookies until finely ground. Transfer to a medium bowl; set aside. To processor, add almonds and 3 tbsp. sugar and pulse until almonds have texture of coarse meal (be careful not to grind them into nut butter). Add ground nuts to cookies and stir in 6 tbsp. melted butter. Press into bottom and sides of a 9-in. deep-dish pie plate (crust should be fairly thick). Bake on center rack 15 minutes; let cool.
  2. 2. Put egg yolks in a medium bowl and beat to blend; set aside. In a medium saucepan over medium-high heat, stir together milk, 3/4 cup sugar, cornstarch, and salt. Bring to a gentle simmer, stirring constantly (mixture will begin to thicken). Reduce heat to medium.
  3. 3. Whisking constantly, pour 1/2 cup hot milk mixture into egg yolks, then pour egg-milk mixture into saucepan. Bring to a simmer (about 190° on an instant-read thermometer), stirring constantly with a wooden spoon (it will thicken noticeably). Remove from heat and stir in chocolate, vanilla, and 2 tbsp. butter.
  4. 4. Pour chocolate filling into a medium metal bowl, then set bowl in a larger bowl of ice and cold water and let cool 5 minutes, stirring constantly, until filling reaches room temperature. Pour filling into prepared crust and cover with plastic wrap, pressing it directly onto surface (to prevent a skin from forming). Chill until cold, at least 3 hours and up to 1 day.
  5. 5. Just before serving, combine cream and remaining 1 tbsp. sugar in a chilled bowl. With an electric mixer on high speed, beat cream until medium peaks form. Spread whipped cream in a thick dome over chocolate filling. Grate chocolate over pie.
  6. Note: Nutritional analysis is per serving.
Note:

You can prepare this pie through step 4 up to 1 day ahead; top with whipped cream just before serving.

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