Enjoy a slice of heaven . . . here’s a slice of chocolate cream pie and the recipe for you!
For years, I have been searching for just the right combination of ingredients . . .
- cornstarch or flour ?
- milk or half & half ?
- semi sweet or bittersweet chocolate ?
Testing and tweaking . . . the chocolate cream pie recipe is ready . . . bake one today . . . enjoy a slice of heaven!
Chocolate Cream Pie
This rich, velvety, chocolate cream pie is topped with sweetened whipped cream. It is out of this world.
*A short cut for this recipe is a store-bought pie crust.
- 3 egg yolks
- 1 cup sugar
- 1/3 cup cocoa
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 2 pints half & half
- 8 oz. semi sweet chocolate, chopped into small pieces
- 2 tablespoon butter
- 1 tablespoon vanilla
- 1 blind-baked pie shell
Whipped cream topping: 1 pint heavy cream, 1/2 cup powdered sugar, 2 teaspoons vanilla In the bowl of a stand mixer fitted with a whisk attachment, whip the cream and sugar together on medium-high until the soft peaks form. Add the vanilla and blend.
1 good-quality chocolate bar: With a vegetable peeler, gently peel the chocolate, creating curls.
In a small bowl, lightly beat the egg yolks with about 1/4 cup of the sugar. Set aside.
In a heavy-bottom saucepan set over medium heat, add 1 pint of the half & half, the remaining sugar, cocoa, cornstarch and salt. Whisk until the mixture is smooth. Add the remaining pint of half & half, whisking constantly until the pudding begins to steam.
Add the chopped chocolate and continue stirring until the mixture comes to a boil and is very thick, about 8 to 10 minutes.
Reduce heat, about one cup of the hot mixture to the egg yolk mixture, return to the chocolate pudding and continue cooking and whisking vigorously, about 1 minute.
Remove form heat, stir in the butter and vanilla.
Pour into the prepared pie shell. Cool. Cover with plastic wrap. Chill for a couple of hours.
Spread the prepared whipped cream onto the pie. Decorate with chocolate curls.