Chocolate Cream Pie Recipe

Posted by myfab5 September 28, 2024

Ingredients

You’ll need:

To make a delicious Chocolate Cream Pie, you will need the following ingredients:

  • 1 cup (200g) unsalted butter, at room temperature

  • 2 cups (250g) confectioners’ sugar

  • 4 ounces (115g) high-quality dark chocolate (at least 70% cocoa solids), broken into small pieces

  • 1 teaspoon vanilla extract

  • 2 large egg yolks

  • 1 cup (240ml) heavy cream, whipped until stiff peaks form

  • 1 cup (120g) semisweet chocolate chips

  • 1 pie crust (homemade or store-bought), baked and cooled

  • Confectioners’ sugar, for dusting (optional)

For a flaky and tender pie crust, you will need the following ingredients:

  • 2 cups (250g) all-purpose flour

  • 1 teaspoon salt

  • 1/2 cup (115g) cold unsalted butter, cut into small pieces

  • 1/4 cup (60ml) ice-cold water

Note: If you’re using a store-bought pie crust, be sure to follow the package instructions for thawing and baking.

• 1 cup heavy cream

Heavy cream is a crucial ingredient in many desserts, including chocolate cream pie. It provides a rich, velvety texture and helps to balance out the flavors in the filling.

The use of heavy cream in chocolate cream pie recipes is often preferred over other types of milk or cream because of its high fat content and thick consistency.

Heavy cream contains about 36% fat, which makes it an ideal choice for creating a creamy and smooth filling without the need for additional thickeners.

The fat content in heavy cream also helps to enhance the flavor of the chocolate and other ingredients in the pie, giving it a deeper and more intense taste experience.

When using heavy cream in chocolate cream pie recipes, it’s essential to choose high-quality cream that is fresh and has not been ultra-pasteurized. This will help to ensure that the cream does not break or separate during mixing or baking.

To prepare 1 cup of heavy cream for use in a chocolate cream pie recipe, you can either whip it by hand with a whisk or use an electric mixer to aerate and thicken the cream to your desired consistency.

• 1/2 cup granulated sugar

When it comes to ingredients for chocolate cream pie, one of the most essential components is granulated sugar.

Granulated sugar, also known as table sugar or white sugar, is a type of sugar that has been processed to have a fine texture and a neutral flavor.

It is made from sugarcane or sugar beets through a process of extraction and refining, resulting in a sweet, odorless powder.

Sugar serves several purposes in the chocolate cream pie recipe: it adds sweetness to balance out the bitterness of the cocoa, helps to create a smooth texture by dissolving into the mixture, and provides structure for the filling by inhibiting the growth of unwanted bacteria.

In this specific recipe, 1/2 cup of granulated sugar is called for, which will be dissolved in other ingredients such as heavy cream and cocoa powder to form the chocolate cream base.

It’s worth noting that while granulated sugar can be substituted with alternative sweeteners like honey or maple syrup, their distinct flavors and sweetness levels may affect the overall character of the pie.

To get the best results, it’s recommended to use high-quality granulated sugar, which is free from additives and impurities that might compromise the texture and flavor of the final product.

• 2 tablespoons unsweetened cocoa powder

The ingredient ‘2 tablespoons unsweetened cocoa powder’ plays a crucial role in the development of the flavor and texture of the chocolate cream pie.

Unsweetened cocoa powder, also known as Dutch-processed or dark cocoa, is made by roasting cacao beans and then grinding them into a fine powder.

The term ‘unsweetened’ refers to the fact that the cocoa powder has not been sweetened with sugar or other ingredients.

Cocoa powder is an essential ingredient in chocolate-making, as it contains most of the flavonoids found in cacao beans, which are responsible for the characteristic bitter flavor and dark color of the powder.

Characteristics of Unsweetened Cocoa Powder

  • Cocoa powder is rich in antioxidants, vitamins, and minerals, including iron, magnesium, and potassium.

  • The pH level of unsweetened cocoa powder is quite acidic, with a pH between 5.7 and 6.2, which gives it a distinctive flavor profile.

When used in the chocolate cream pie recipe, the 2 tablespoons of unsweetened cocoa powder will contribute to the rich, velvety texture and intense chocolate flavor of the filling.

In combination with other ingredients, such as heavy cream, sugar, and egg yolks, the cocoa powder helps create a smooth and creamy texture that is characteristic of traditional chocolate cream pies.

• 1/4 teaspoon salt

In the context of the Chocolate Cream Pie Recipe, 1/4 teaspoon of salt serves a crucial function in balancing out the flavors.

Salt is often overlooked as an ingredient, but it plays a vital role in enhancing the overall taste experience of any dish, including desserts like chocolate cream pie. The small amount of salt adds a depth to the richness of the chocolate and cream without overpowering them.

In this specific recipe, using 1/4 teaspoon of salt allows for a subtle enhancement of the flavors without making the pie taste overly salty. It’s essential to note that when working with sweet ingredients like chocolate, a small amount of salt can actually make the sweetness more enjoyable and balanced.

The type of salt used in this recipe is also significant. Table salt or fine sea salt works best for baking purposes as it dissolves evenly and doesn’t leave any grainy texture in the finished product. Coarse salts like kosher salt might be too coarse and wouldn’t dissolve properly, altering the texture of the pie.

In conclusion, 1/4 teaspoon of salt is a carefully considered ingredient that makes a significant impact on the taste and overall experience of the chocolate cream pie. Its role in balancing the sweetness and richness of the ingredients cannot be overstated, making it an essential component of any successful dessert recipe.

• 1/2 cup melted unsalted butter

For this decadent Chocolate Cream Pie Recipe, we’ll be focusing on one essential ingredient: 1/2 cup melted unsalted butter.

Melted unsalted butter serves several crucial functions in our Chocolate Cream Pie. Firstly, it adds a rich and creamy texture to the filling. The smoothness of the butter helps to create a silky consistency that coats the palate, making each bite feel luxurious and indulgent.

Unsalted butter is the preferred choice for this recipe because we can control the amount of salt in the final product. By using unsalted butter, we can add a pinch of salt later on without affecting the overall balance of flavors.

The amount of 1/2 cup melted unsalted butter may seem substantial, but it’s necessary to achieve the right level of creaminess and richness in our pie filling. This generous amount of butter ensures that each slice will be generously coated with a velvety chocolate sauce, making every bite a delight for the senses.

As we progress through the recipe, we’ll see how the melted unsalted butter interacts with other ingredients, such as cocoa powder and heavy cream, to create an irresistible combination of flavors and textures. By mastering this crucial ingredient, you’ll be well on your way to crafting an unforgettable Chocolate Cream Pie that will impress friends and family alike.

• 2 large egg yolks

Egg yolks play a crucial role in enriching the texture and flavor of chocolate cream pie. In this recipe, two large egg yolks are used, which provide several key functions.

Firstly, egg yolks contain lecithin, an emulsifier that helps to combine oil and water-based ingredients together, creating a smooth and stable mixture. This is essential for the chocolate cream filling, as it allows the cocoa solids to mix seamlessly with the heavy cream and sugar.

The high fat content of egg yolks also contributes to the richness and depth of flavor in the pie. The yolks contain about 55% fat, which helps to balance out the sweetness of the sugar and the bitterness of the cocoa, creating a harmonious taste experience.

Additionally, egg yolks act as a thickening agent, helping to stabilize the mixture and prevent it from separating or becoming too runny. This is particularly important when baking a pie, as it ensures that the filling sets properly and holds its shape.

In terms of cooking, using two large egg yolks allows for a delicate balance between stability and lightness in the chocolate cream filling. It’s essential not to overcook the mixture, as this can cause the eggs to scramble or become too firm, resulting in an unpleasant texture.

• 1 teaspoon vanilla extract

The ingredient list for the Chocolate Cream Pie recipe includes a variety of essential components to create a rich and decadent dessert.

In particular, we’ll take a closer look at one specific ingredient: 1 teaspoon vanilla extract.

What is Vanilla Extract?

Vanilla extract is a concentrated liquid flavoring made from the seeds of the vanilla orchid.

The beans are harvested, fermented, and then soaked in a solvent such as ethanol or glycerin to create the extract.

Vanilla extract is commonly used in baking and cooking due to its distinctive sweet and creamy flavor profile.

Why Use Vanilla Extract in Chocolate Cream Pie?

The addition of vanilla extract to chocolate cream pie serves several purposes:

  • Enhances the flavor depth
  • Complements the richness of the chocolate
  • Adds a hint of sweetness without overpowering the other ingredients
  • Helps to balance out the flavors in the filling

Substitutions and Variations

While vanilla extract is an essential component of traditional chocolate cream pie, there are some alternatives you can consider:

  • Vanilla beans or paste: These can add a more intense flavor to the filling.
  • Almond extract: This can provide a slightly different flavor profile and works particularly well with chocolate.
  • No vanilla at all: If you’re looking for a classic, pure chocolate experience, omitting the vanilla extract will still result in a delicious pie.

Using High-Quality Vanilla Extract

To ensure your chocolate cream pie turns out with the best flavor possible:

  • Select a high-quality vanilla extract from a reputable brand.
  • Use the correct amount: 1 teaspoon is just right for this recipe, as any more or less could affect the balance of flavors.

By following these guidelines and using your best judgment when selecting a high-quality vanilla extract, you’ll be well on your way to creating a truly exceptional chocolate cream pie that’s sure to impress anyone lucky enough to try it!

Other essentials:

The ingredients required for a classic chocolate cream pie recipe are:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

6 tablespoons (84g) unsalted butter, melted

For the Filling:

2 cups heavy cream

1 cup whole milk

1/2 cup granulated sugar

3 large egg yolks

1 teaspoon pure vanilla extract

8 ounces (225g) high-quality dark chocolate, finely chopped

For the Whipped Cream:

1 cup heavy cream

2 tablespoons granulated sugar

Other essentials include:

A 9-inch pie dish or a springform pan to assemble and chill the pie

Parchment paper or aluminum foil for lining the crust

A pastry brush to grease the edges of the crust

An electric mixer or whisk to whip the cream

A double boiler or a heatproof bowl set over a pot of simmering water to melt the chocolate

• 1 pie crust (homemade or storebought)

The key to a delicious **_Chocolate Cream Pie_** is starting with high-quality ingredients.

For this recipe, you’ll need:

* 1 pie crust: This can be either homemade or store-bought.
* If making your own from scratch, use a combination of flour, fat (such as butter or shortening), and ice-cold water to create the right texture and consistency.
* If using store-bought, simply thaw it according to the package instructions.

For the filling:

* **_Cocoa powder_** : This will give your pie a rich, chocolatey flavor. Use high-quality cocoa powder for the best results.
* Sugar: You’ll need granulated sugar to balance out the bitterness of the cocoa powder.
* **_Heavy cream_**: Heavy cream is essential for creating a smooth and creamy filling. Whipping it with sugar will give your pie its signature texture.
* _Large eggs_: Two large eggs are needed to enrich the filling and help it set properly.
* Unsalted butter: This adds flavor and helps to bind the ingredients together.

In addition to these main ingredients, you’ll need a few extras:

* A pinch of salt: This will enhance the flavors in your pie without making it too salty.
* **_Vanilla extract_**: A teaspoon or two of high-quality vanilla extract will add depth and warmth to your filling.

With these ingredients on hand, you’re ready to start making your delicious Chocolate Cream Pie.

Cooking the Filling

Melt the chocolate and sugar:

To prepare the filling for the _Chocolate Cream Pie_, start by heating the **sugar** and **heavy cream** in a saucepan over medium heat.

Melt 1 cup of unsalted butter in the microwave or on the stovetop, then pour it into the mixture.

In a separate bowl, whisk together 2 large egg yolks and 1/4 teaspoon of **salt** until well combined. Temper the egg yolks by slowly pouring the warm chocolate mixture into them, whisking continuously to prevent scrambling.

Return the saucepan with the chocolate mixture to medium heat and bring it to a bubble, stirring constantly. Allow it to simmer for 2-3 minutes or until thickened slightly, then remove from heat.

In a separate bowl, melt 1 cup of dark milk chocolate and 2 tablespoons of **unsalted butter** in the microwave in 30-second increments, stirring between each interval until smooth. Add this melted chocolate mixture to the filling mixture, whisking until fully incorporated.

Press plastic wrap directly onto the surface of the filling to prevent a skin from forming, then refrigerate for at least 2 hours or overnight before serving.

Combine cocoa powder, sugar, and salt in a saucepan. Whisk in melted butter until smooth.

To make the filling for the _Chocolate Cream Pie_, combine 1/2 cup of **cocoa powder**, 1/4 cup of granulated sugar, and a pinch of salt in a saucepan over medium heat.

Whisk the mixture until it is well combined and smooth. You can use a whisk or an electric mixer to achieve this consistency.

Next, add 1/2 cup of **melted butter** to the saucepan and whisk continuously until the butter has fully incorporated into the cocoa mixture.

The mixture will start to thicken slightly as it cooks. You can use a spatula or a wooden spoon to scrape down the sides of the saucepan and ensure that everything is well mixed.

Continue to cook the filling over medium heat, whisking constantly, until it has thickened to your liking. This should take about 5-7 minutes, depending on the temperature and the consistency you prefer for your pie.

As the filling cooks, it will start to simmer and develop a rich, chocolatey aroma. You can’t smell too much of that!

When the filling has reached the desired consistency, remove the saucepan from the heat and let it cool slightly. This is an important step, as you want the filling to be warm but not hot when you pour it into the pie crust.

Now your _Chocolate Cream Pie_ filling is ready to be poured into a pre-baked pie crust and chilled in the refrigerator until set. The end result will be a rich, decadent, and utterly delicious dessert that’s sure to satisfy any chocolate craving!

Whip the cream separately:

To cook the filling, start by melting 2 ounces of unsalted butter and 8 ounces of semisweet chocolate in a double boiler over low heat.

Melt the butter and chocolate together, stirring occasionally, until smooth and well combined. This should take about 10-15 minutes.

Remove the melted chocolate from the heat and let it cool slightly.

In a separate bowl, whisk together 3 large egg yolks and 1/2 cup of granulated sugar until light and fluffy.

Add the cooled chocolate mixture to the egg yolk mixture and whisk until well combined.

Stir in 1 teaspoon of vanilla extract to give the filling a subtle flavor boost.

Cook the filling over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. This should take about 10-15 minutes more.

Remove the filling from the heat and let it cool completely before using it in your pie.

To whip the cream separately, pour 1 cup of heavy cream into a large mixing bowl.

Add 2 tablespoons of granulated sugar and 1 teaspoon of vanilla extract to the cream and beat with an electric mixer until soft peaks form.

Continue beating the cream until stiff peaks form, being careful not to overbeat.

In a separate bowl, whip heavy cream until it begins to thicken.

To cook the filling for your delicious Chocolate Cream Pie, follow these steps:

The first step is to prepare the chocolate ganache. In a small saucepan over low heat, melt 1 cup (200g) of high-quality dark chocolate (at least 70% cocoa solids) with 1/2 cup (120ml) of heavy cream.

Stir occasionally until the chocolate has melted and the mixture is smooth. Be careful not to let it boil or burn.

Once the chocolate ganache has cooled slightly, whisk in 1 tablespoon (15g) of unsweetened cocoa powder and 1/4 teaspoon of salt.

In a separate bowl, whip heavy cream until it begins to thicken:

  • Begin by whipping the heavy cream with an electric mixer on medium-high speed until soft peaks form. This should only take about 2-3 minutes.
  • Continue whipping until stiff peaks form. This will take a bit longer, around 5-7 minutes, depending on your mixer and the temperature of the room.

To prevent the whipped cream from weeping or becoming too runny, you can add 1 tablespoon (15g) of granulated sugar to the bowl with the heavy cream before whipping. This will help stabilize it and keep it firm for longer.

Now that your chocolate ganache is cooled and your heavy cream is whipped, it’s time to assemble the filling:

  1. Combine the chocolate ganache with the whipped cream in a separate bowl. You can do this by folding the whipped cream into the chocolate ganache with a spatula or by using an electric mixer on low speed.
  2. Continue folding until no streaks of white remain and the mixture is smooth and creamy.

Voila! Your delicious Chocolate Cream Pie filling is now ready to be poured into a pre-baked pie crust and chilled in the refrigerator before serving. Enjoy!

Temper the egg yolks:

The process of cooking the filling for a chocolate cream pie requires tempering the egg yolks, which involves gently heating them to create a stable and smooth mixture.

To begin, combine 1/2 cup (115g) of granulated sugar, 3 large egg yolks, and a pinch of salt in a heatproof bowl. Whisk the mixture until it is well combined and forms a pale yellow paste.

In a separate saucepan, whisk together 2 cups (475ml) of milk, 1/4 cup (60g) of unsweetened cocoa powder, and 1 tablespoon of cornstarch. Cook the mixture over medium heat, stirring constantly, until it comes to a boil.

Reduce the heat to low and simmer for about 2 minutes, or until the mixture has thickened slightly and coats the back of a spoon.

While the milk mixture is cooking, place the bowl with the egg yolks over a pot of simmering water, making sure that the bottom of the bowl is not touching the water. This will create a bain-marie effect, allowing the egg yolks to be gently heated without scrambling or curdling.

Using a whisk or spatula, slowly pour the hot milk mixture into the egg yolk mixture, tempering them gradually. Continue to whisk constantly until the mixture has doubled in volume and forms a smooth, creamy paste.

This tempering process should take about 5-7 minutes, depending on your heat source and whisking speed. The key is to avoid heating the egg yolks too quickly or introducing any lumps into the mixture.

Once the filling has been tempered, remove it from the bain-marie and stir in 1/2 cup (115g) of melted chocolate chips or chopped dark chocolate. Allow the mixture to cool slightly, then use it as the filling for your chocolate cream pie.

Additional Tips:

  1. Maintain a smooth and steady whisking motion when tempering the egg yolks to avoid introducing air bubbles into the mixture.
  2. If you notice any lumps or curdling during the tempering process, don’t panic! Simply remove the bowl from the heat source and let it cool for about 5 minutes. Then, re-whisk the mixture until it’s smooth and creamy again.

In another bowl, whisk together egg yolks and vanilla extract.

To prepare the filling for the chocolate cream pie, it’s essential to start with the custard base, which requires careful tempering and cooking to achieve the right consistency.

First, whisk together in a separate bowl, egg yolks and vanilla extract until well combined.

Mix this mixture thoroughly into the remaining 2 cups of heavy cream in another large bowl. This step ensures that the custard base has an even flavor profile.

Now it’s time to cook the filling over medium heat, stirring constantly with a silicone spatula or wooden spoon until the custard thickens.

Avoid boiling the mixture at any point during the cooking process, as this can cause the eggs to scramble and ruin the texture of the pie.

To determine if the filling is cooked correctly, perform the following checks:

  1. The custard should coat the back of a spoon or leave a clean trail when you drag your spatula through it.
  2. The mixture should be thick enough to hold its shape and maintain a smooth consistency when cooled slightly.

Once the filling has reached the desired consistency, remove it from the heat source immediately. Let it cool to room temperature, then refrigerate for at least 2 hours before assembling the pie.

This ensures that the filling is chilled thoroughly and sets properly within the chocolate shell, providing a rich and creamy texture in each bite.

Assembling and Chilling

Fold the whipped cream into chocolate mixture:

To assemble and chill the chocolate cream pie, follow these steps:

1. Fold the whipped cream into the chocolate mixture: In a large mixing bowl, combine the whipped cream with the cooled chocolate mixture.

2. Gently fold until fully incorporated**: Use a rubber spatula to gently fold the whipped cream into the chocolate mixture until there are no visible streaks and the mixture is smooth and consistent.

  1. Check the consistency**: If you’re unsure about whether the mixture is fully incorporated, check the consistency by drizzling a small amount of the whipped cream-chocolate mixture onto a plate. If it holds its shape and doesn’t collapse, it’s ready.


3. Pour the chocolate mixture into the pie crust**: Pour the cooled and folded chocolate mixture into the prepared pie crust, spreading it evenly to fill the crust about 2/3 full.

  • Smooth the top**: Use a spatula or offset spatula to smooth the top of the filling, making sure it’s even and flat.


4. Cover with plastic wrap**: Cover the pie with plastic wrap, pressing the wrap directly onto the surface of the filling to prevent a skin from forming.

  1. Refrigerate for at least 2 hours or overnight**: Place the pie in the refrigerator to chill for at least 2 hours or, ideally, overnight. This will allow the filling to set and the flavors to meld together.


5. Serve chilled**: Once the pie has chilled, remove it from the refrigerator about 30 minutes before serving to allow the filling to soften slightly. Slice and serve the chocolate cream pie chilled, garnished with fresh whipped cream and chocolate shavings or chopped nuts if desired.

Gently fold the whipped cream into the chocolate mixture to create a smooth, even filling.

To assemble and chill this decadent Chocolate Cream Pie, follow these steps to create a smooth, even filling.

Gently fold the whipped cream into the chocolate mixture using a rubber spatula or spoon until no white streaks remain. This technique helps to distribute the whipped cream evenly throughout the mixture without deflating it, ensuring a light and airy texture.

Begin by placing one-third of the chocolate mixture into the bowl with the whipped cream. Hold back some of the whipped cream with your spatula or spoon, allowing you to pour it gently over the chocolate mixture in a slow, steady stream.

Continue folding and incorporating the remaining whipped cream until all of the ingredients are fully incorporated and the mixture is smooth. Be patient and gentle when folding, as this will help prevent the whipped cream from deflating or becoming too dense.

Once the filling is assembled, cover it with plastic wrap, making sure to press the wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 2 hours or overnight until chilled and set.

To assemble the pie, pour the chilled chocolate cream into a pre-baked pastry crust. Smooth the filling with an offset spatula or spoon to create an even surface. Top with whipped cream and garnishes of your choice, such as chocolate shavings or chopped nuts.

Pour into pie crust:

To assemble and chill a chocolate cream pie, you will need to carefully layer the ingredients and allow them to set in the refrigerator.

Step 1: Chill the Crust

Pour the chilled pie crust into a 9-inch pie dish. Refrigerate for at least 30 minutes or up to 2 hours before filling.

Step 2: Prepare the Filling

In a separate bowl, whisk together the heavy cream, granulated sugar, unsweetened cocoa powder, and vanilla extract until well combined.

Step 3: Pour into Pie Crust

  1. Pour the filling mixture over the chilled pie crust.
  2. Making sure to spread it evenly and fill the crust to the top.
  3. Chill in the refrigerator for at least 2 hours or overnight before serving.

Optional: Top with Whipped Cream

    1. In a separate bowl, whip heavy cream until stiff peaks form.

    1. Spread the whipped cream over the top of the chilled pie.
    2. Sprinkle with chocolate shavings or chopped nuts for garnish (optional).

    Nutrition Information:

    This chocolate cream pie recipe makes one 9-inch pie and serves 8-10 people. The nutritional information per serving is approximately: calories 320, fat 22g, sodium 150mg, sugar 25g.

    Pour the filling into the prepared pie crust and refrigerate for at least 2 hours or overnight.

    The final step in creating a delicious Chocolate Cream Pie involves assembling and chilling it to perfection.

    To start, carefully pour the prepared filling into the chilled **pie crust** that has been placed in a large pie dish or plate.

    Making sure not to spill any of the precious filling, gently tilt the bowl as needed to ensure even distribution within the crust.

    Once the filling is evenly distributed, cover the top with plastic wrap or aluminum foil, making sure it’s tightly sealed to prevent any unwanted entry of outside air.

    Next, refrigerate the pie for a minimum of 2 hours or overnight in the refrigerator at a temperature of around 40°F (4°C).

    This chilling process allows the filling to set and the flavors to meld together, ensuring a creamy and smooth texture when served.

    After the specified time has passed, remove the pie from the refrigerator and let it sit at room temperature for about 15-30 minutes before serving.

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