The World's Best Chocolate Cream Pie Recipe

July 06, 2023 Post a Comment

Seriously the BEST Chocolate Cream Pie Recipe (VIDEO) Foodtasia from foodtasia.com

Description

This chocolate cream pie recipe is one of the best homemade desserts around, and it's sure to satisfy even the most discerning sweet tooth. It's made with a creamy, chocolatey filling and a buttery, flaky pastry crust. Topped with freshly whipped cream, it's sure to be a hit with your family and friends. Whether you're looking for a special treat to serve at a dinner party or just want to indulge your sweet tooth, this chocolate cream pie is sure to please.

The key to making this pie perfect every time is to take your time and follow the instructions closely. Don't rush through any steps or skimp on ingredients. The result will be a creamy, decadent dessert that no one can resist. So, get out your baking supplies and let's get started!

Ingredients

For the crust:

1¼ cup all-purpose flour
1 teaspoon sugar
½ teaspoon salt
½ cup (1 stick) cold butter, cut into small cubes
3-4 tablespoons ice water

For the filling:

2 cups whole milk
½ cup sugar
4 tablespoons cornstarch
4 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
3 large egg yolks
1 tablespoon butter
4 ounces semisweet chocolate chips

Instructions

To make the crust:

In a medium bowl, whisk together the flour, sugar, and salt.
Add the butter cubes and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Add the ice water, 1 tablespoon at a time, and use a fork to stir the mixture until the dough comes together. (You may not need all of the water.)
Gather the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
When ready to use, roll out the dough on a lightly floured surface to a 12-inch circle.
Transfer the dough to a 9-inch pie plate and press into the bottom and up the sides. Trim the edges.
Prick the bottom of the crust with a fork and refrigerate for at least 30 minutes before baking.
Preheat oven to 375°F.
Line the crust with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10-15 minutes until golden brown.
Remove from the oven and let cool completely before filling.

To make the filling:

In a medium saucepan, whisk together the milk, sugar, cornstarch, and cocoa powder.
Bring to a simmer over medium heat, stirring constantly, and cook until thickened, about 5 minutes.
Remove from the heat and stir in the vanilla extract.
In a small bowl, whisk together the egg yolks. Slowly whisk in a few tablespoons of the hot milk mixture to temper the eggs.
Whisk the egg mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the mixture is thick and creamy, about 5 minutes.
Remove from the heat and stir in the butter and chocolate chips until melted and smooth.
Pour the filling into the cooled pie crust.
Refrigerate for at least 3 hours before serving.

Notes

This pie can be made ahead of time and stored in the refrigerator for up to 3 days. If you plan to make it ahead of time, wait to top with the whipped cream until just before serving.

You can also top the pie with fresh fruit or a chocolate ganache instead of whipped cream, if desired.