Chocolate Cream Pie

Name: Chocolate Cream Pie
Prep time: 50 min
Total time: 3 h 50 min
Yield: Makes 10 servings
Ingredients: 32 chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers, enough for 1 1/3 cups cookie crumbs); ⅓ cup slivered almonds; 1 cup sugar, divided; 6 tablespoons melted butter, plus 2 tbsp. butter cut into small cubes; 6 large egg yolks; 3 ¼ cups milk; ¼ cup cornstarch; ½ teaspoon salt; 8 ounces good-quality bittersweet chocolate, roughly chopped, plus more for grating over pie; 2 teaspoons vanilla extract; 1 ½ cups whipping cream

7 Ratings
7 Reviews

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.

This Story Originally Appeared On sunset.com

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Credit: David Prince

Recipe Summary test

prep:

50 mins

chill:

3 hrs

total:

3 hrs 50 mins

Yield:

Makes 10 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Note: Nutritional analysis is per serving.

Chef's Notes

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

Nutrition Facts

Per Serving:

601 calories; calories from fat 61%; protein 8.8g; fat 41g; saturated fat 22g; carbohydrates 55g; fiber 1.4g; sodium 379mg; cholesterol 213mg.

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slocook1

09/13/2013

You either ran this recipe before or I got it from Sunset, either way this pie is a chocoholic's dream! The only difference I made was to swap the milk for half and half in the filling and add 1/4 cup of powdered sugar and some dissolved gelatin into the whipped cream to stabilize it. Oh and this pies makes 6 not 10 servings. We're dessert people.

bendercath

04/06/2013

Quite delicious! I used Ghirardelli semi-sweet chips and they were perfect. Follow the directions exactly. The cream filling did not set up in the fridge as well as I had hoped, probably because I did not check the temperature and eyeballed it instead. Even still, it got rave reviews for taste alone.

Malenaalonzo

10/10/2012

It was soooooo delicious. The chocolate was not overwhelming and the crust was great. I went to four markets looking for the chocolate wafers to make the crust and it was worth the hunt. I will be making this pie a lot. Again, thanks for this recipe.

azaleas

09/20/2011

I agree with ItalianCook79 that is was a little work but worth it. Make sure to constantly stir the mixture after adding the eggs a lot. My crust was a little tough to get a fork through after sitting in the fridge. Overall, good and chocolaty.

arwen933

12/03/2010

Terrific pie! I made this for a church Christmas party. This was my first attempt at a chocolate cream pie from scratch. It was well worth the effort to follow directions closely, and it came out perfect. I followed some of the advice and combined bittersweet chocolate with semisweet. Good advice!

WolfInTheDark

11/05/2010

Had some problems but not with the recipe itself. First I tried to bring the first part of the filling recipe together by way of double-boiler which did not work well for me at all. Stick to the recipe. :) A slight boil and lots of whisking gave a great filling. To take the bitter edge off of the filling I did add about a half cup of milk chocolate. The from scratch whipped cream proves a good match for this because of the bitter chocolate. After the pie crust was filled (a store bought chocolate 9 inch cheesecake crust) there was around a cup and a half of the filling left. This filling recipe works great as a pudding as well.

ItalianCook79

06/29/2009

This pie was amazing. It took a little work, but well worth it.

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Chocolate Cream Pie

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (7)

All Reviews for Chocolate Cream Pie

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Chocolate Cream Pie

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (7)

All Reviews for Chocolate Cream Pie