Prepare to dive into a world of decadent delight as we unveil the secrets to creating a chocolate cream pie that will redefine your dessert expectations.
Get ready to experience a symphony of rich flavors and velvety textures that will have everyone begging for a second slice!
Ingredients
To make this awesome chocolate cream pie, we'll need two main things: stuff for the base and stuff for the custard.
For the base, I think Oreo cookies rule, but you need 200g – about 1.5 standard packs. Melt 60g, or 4 tablespoons of unsalted butter. That's it!
Now, for the custard, things get a bit more interesting. We're going to need 3 cups of full-fat milk – don't skimp! A dash, okay, two teaspoons of vanilla will work. Then, 2/3 cups of superfine sugar. Can't find it? Regular sugar is totally fine.
Egg yolks call for about 120g. That's like 6 or 7 large eggs. And don't forget 5 tablespoons (that's 50g) of cornstarch, not flour – trust me on this one. Finally, 200g of 70% cocoa chocolate, chopped finely. Anything under seventy percent is too soft – 70% cocoa and no substitute, got it?! If you're short on time, a store-bought crust will do just fine.
Preparation
Now that we have all our stuff ready let's kick off the preparation! First, you should prep your pan. What I do is flip the base of your springform pan upside down —it's easier to remove the pie like that!
I'd grease that pan base with butter, and then slap on a square sheet of baking paper. Make sure that you clip the pan sides onto the base. Don't worry about the extra paper sticking out; it'll help with removing it later. As with Black Forest cake, it's best to ensure the removal is as clean and easy as possible.
Now, let's preheat your oven to 350°F or 160°C if you have a fan-forced oven. We're almost there, hang in there! Next, the recipe mentions steps for the custard and biscuit base, but don't worry – we're only prepping now, not cooking!
Instructions
Okay, let's jump right into the nitty-gritty—I'm talking making the custard! First, I heat up 3 cups of milk, 2 tsp of vanilla, and about half of the 2/3 cups of sugar in a saucepan until it's almost boiling. Don't forget to stir!
Next, I whisk 120g of egg yolks with the rest of the sugar until it's combined. Then, I add 5 tbsp of cornflour and whisk more until smooth. Time to temper the eggs! I slowly pour in the hot milk while whisking.
Now pour it all back into the saucepan. Cook it over medium-low heat, stirring constantly, so it doesn't stick. After it thickens and after you see lazy bubbles, stir for another 45 seconds. Boom!
I then add 200g of finely chopped 70% cocoa chocolate and stir until melted. Pour custard into a bowl and cover until you prepare the base!
Recipe Notes
Let's chat about some super helpful recipe notes! For the Oreo cookies, if you're thinking of swapping them, plain chocolate biscuits work, but add an extra bit of butter – about 1 1/2 tbsp, or 20g to be exact. UK readers, your bourbon cream biscuits will work well, too!
Now, yolks – weigh them! Seriously, it's the safest bet, about 120g / 4.2 oz. That's almost 1/2 cup. Don't want to waste those leftover egg whites? I have a whole collection of awesome egg white recipes!
Chocolate time! Use 70% cocoa chocolate. Trust me; it makes a world of difference. Lower cocoa percent equals a softer set, so do it correctly!
Last but not least, storage! This pie is best within 48 hours but it will still taste great 5 days after! Keep it nice and cool in the fridge.
Short Recipe Version
Chocolate Cream Pie
Prep time: 20 minutes
Cook time: 25 minutes
Servings: 8
Ingredients:
- 1 Chocolate pie crust(store bought)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups milk
- 4 large egg yolks, lightly beaten
- 2 ounces unsweetened chocolate, chopped
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions:
- Bake the pie crust according to package instructions; let cool.
- In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat and simmer for 1 minute, stirring constantly.
- Gradually whisk about 1/2 cup of the hot mixture into the egg yolks, then pour yolk mixture back into the saucepan. Cook for 1 minute, stirring constantly.
- Remove from heat and stir in chocolate and butter until melted and smooth. Stir in 1 teaspoon vanilla.
- Pour filling into baked pie crust. Cover with plastic wrap, pressing directly onto the surface of the filling to prevent a skin from forming.
- Chill in refrigerator for at least 5 hours or overnight.
- In a chilled bowl, beat heavy cream with powdered sugar and 1/2 teaspoon vanilla until stiff peaks form.
- Spread or pipe whipped cream over chilled pie.
Nutrition Information (per serving, estimated):
- Calories: 350
- Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 120mg
- Sodium: 200mg
- Carbohydrates: 35g
- Sugar: 25g
- Protein: 5g