Chocolate Cream Pie
Chocolate Cream Pie
Enjoy this quick and easy dessert recipe by Anna Olson from Bake with Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 4 hours 30 minutes
  • Cooking Time 10 minutes
  • Yield 8 servings
  • Crust:
  • 1½ cups Chocolate cookie crumbs
  • ¼ cup unsalted Butter, melted
  • Chocolate Cream:
  • 142 grams semisweet Chocolate, chopped
  • 2 tablespoons unsalted Butter, cut into pieces
  • 1 teaspoon Vanilla extract
  • ½ cup granulated Sugar
  • 3 tablespoons Cornstarch
  • ½ teaspoon Salt
  • 1¼ cups 2% Milk
  • 1¼ cups 18% Cream
  • 6 large Egg yolks
  • Topping:
  • 1 cup Whipping Cream
  • 2 tablespoons Icing sugar, sifted
  • ¼ teaspoon Vanilla extract
  1. For the crust, preheat the oven to 350 °F (180 °C). Stir the cookie crumbs and melted butter together until evenly combined and press this into a lightly greased 9-inch pie plate. Bake the crust for 10 minutes, then cool while preparing the filling
  2. For the filling, place the chocolate, butter and vanilla in a bowl with a strainer placed over it Whisk the sugar, cornstarch and salt in a medium saucepot. Whisk in the milk and cream and then the egg yolks and then bring this up to a simmer on medium heat while whisking constantly, until the mixture just begins to bubble and is glossy and thick (once it starts to thicken, it happens quickly.) Pour this through the strainer over the chocolate and butter and whisk until the chocolate and butter have melted. Place a piece of plastic wrap directly on the surface of the filling, cool to room temperature and then chill for at least 4 hours to set
  3. Once chilled, stir the filling gently and spoon this into the pie shell, spread to level it
  4. For the topping, whip the cream to a soft peak and whip in the icing sugar and vanilla. Spread this over the chocolate cream and serve
  5. The crust and chocolate cream can be prepared a full day in advance, but the topping should be made within 4 hours of serving

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