Chocolate Cream Pie

Name: Chocolate Cream Pie
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 8
Cuisine: Global
Ingredients: 8 servings Optional: additional dark chocolate for shaving on top; 2 Tbsps cornstarch; 4 egg yolks; 227 grams (about 1 cup plus 2 tablespoons) granulated sugar, divided; 296 milliliters 10 ounces heavy cream, chilled and whipped to soft peaks; 1 teaspoons salt; 170 grams semi-sweet chocolate; 1 Tbsp vanilla extract; 473 milliliters 16 ounces whole milk

Chocolate Cream Pie might be just the dessert you are searching for. Watching your figure? This gluten free recipe has 445 calories, 5g of protein, and 27g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up granulated sugar, cornstarch, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes around 6 hours.

Instructions

Dampen the surface of a rimmed baking sheet and line the bottom and sides with plastic wrap. Keep the roll of plastic wrap handy, and set aside. Melt the chocolate in a double boiler or in the microwave by microwaving in 15 second increments in a microwave-safe bowl until melted and keep warm.

Ingredients you will need

Chocolate

Roll

Wrap

Equipment you will use

Double Boiler

Baking Sheet

Plastic Wrap

Microwave

Bowl

In a medium sized bowl, combine the starch, salt, and half the sugar and whisk together until incorporated.

Ingredients you will need

Starch

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add the yolks and whisk for 2 minutes without stopping.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Mixture should be pale yellow with thick ribbons. Set aside. In a medium saucepan, combine the other half of the sugar and milk and stir to combine. Set over medium heat and bring to a simmer.

Ingredients you will need

Sugar

Milk

Equipment you will use

Sauce Pan

Remove from heat.

Whisking constantly, slowly add hot milk to yolk mixture a few tablespoons at a time. When half of milk mixture has been added, pour the egg mixture back into the pot with the remaining milk and whisk to combine.

Ingredients you will need

Milk

Egg Yolk

Egg

Equipment you will use

Whisk

Pot

Return pan to low heat and continue to whisk as the mixture thickens.

Equipment you will use

Whisk

Frying Pan

Whisk through the lumps until the pastry cream becomes smooth. When it begins to bubble, whisk for two additional minutes, then remove from heat.

Ingredients you will need

Pastry Cream

Equipment you will use

Whisk

Whisk in the vanilla extract. With a large rubber spatula, stir in the warm, melted chocolate until it is fully blended. Scrape the pudding out onto the prepared sheet and press another layer of plastic over the surface. Allow it to cool to room temperature.

Ingredients you will need

Vanilla Extract

Chocolate

Equipment you will use

Spatula

Whisk

Transfer to the fridge to chill for at least two hours.

Adjust oven rack to lower middle position and preheat oven to 425°F. When oven is ready, line chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), and bake on the lowest rack of the oven for 15 minutes.

Ingredients you will need

Dried Beans

Pie Crust

Equipment you will use

Baking Paper

Oven

Aluminum Foil

Remove weights and liner, turn pie, and bake until the bottom crust is a golden brown, 10 to 15 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove pie shell from oven and allow to cool completely.

Ingredients you will need

Pie Crust

Equipment you will use

Oven

Place the chilled chocolate pudding in a bowl, it will be very stiff and rubbery.

Ingredients you will need

Chocolate

Equipment you will use

Bowl

Whisk the pudding until it is smooth.

Equipment you will use

Whisk

Add 1/4 of the whipped cream, stirring to lighten and incorporate completely into the pudding. Fold in the rest of the cream, reserving approximately 2 ounces, which you will use for piping on top. Scrape the lightened pudding into the cooled pie shell. Pipe the remaining cream on top of the pie and using a microplate or peeler, shave chocolate over the top. Chill for up to 1 hour before eating.

Ingredients you will need

Whipped Cream