Chocolate Cream Pie

Recipe from All You

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Recipe Time

Cook Time:
Prep Time:
Chill: 2 Hours, 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 728
  • Fat: 61g
  • Saturated fat: 37g
  • Protein: 7g
  • Carbohydrate: 43g
  • Fiber: 2g
  • Cholesterol: 288mg
  • Sodium: 267mg

Ingredients

  • Crust:
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 tablespoon instant espresso powder
  • 9 tablespoons cold unsalted butter
  • Filling:
  • 1 1/2 cups heavy cream
  • 1 teaspoon instant espresso powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons cornstarch
  • 4 large egg yolks
  • 4 ounces chocolate chips
  • 1 tablespoon unsalted butter
  • 1/2 cup heavy cream
  • Topping:
  • 1 1/2 cups heavy cream
  • 4 tablespoons confectioners' sugar
  • 3 tablespoons semisweet chocolate

Preparation

  1. Make crust: In a food processor, pulse dry ingredients. Pulse in butter until crumbly. Add 5 Tbsp. ice water; pulse until dough comes together, adding more water if needed. Knead, shape into a disk and wrap in plastic; chill 15 minutes.
  2. Make filling: Whisk cream, espresso powder, cinnamon, salt and cornstarch. Bring to a boil, whisking, 3 minutes. Lower heat; cook 2 minutes.
  3. Beat yolks lightly. Whisk as you pour in 1/2 cup of cream mixture. Pour back into pan and cook, whisking, 2 minutes; mixture will be thick. Pour into a clean bowl. Add chocolate chips and butter; let stand 2 minutes. Stir until chocolate has melted. Place plastic wrap directly on surface and chill 35 minutes.
  4. Preheat oven to 400ºF. Roll out dough into a 12-inch circle; fit into a 9-inch pie plate. Trim edges of crust, leaving a 1-inch overhang. Turn overhang under; crimp edges. Prick bottom of crust all over with a fork. Place foil on crust and fill shell with pie weights. Bake 15 minutes. Remove foil; bake 15 to 20 minutes longer, until crust is brown. Cool on a wire rack.
  5. Beat filling with an electric mixer until smooth. In a separate bowl, beat 1/2 cup heavy cream until stiff peaks form; fold cream into filling. Spoon into cooled pie shell and chill 2 hours.
  6. Make topping: Whip cream with confectioners' sugar and mound on top of pie. Grate chocolate on top.
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