Chocolate Cream Pie
Chocolate Cream Pie is a lacto ovo vegetarian dessert. This recipe serves 8 and costs $1.08 per serving. One portion of this dish contains around 8g of protein, 34g of fat, and a total of 410 calories. From preparation to the plate, this recipe takes around 45 minutes. 12697 people found this recipe to be delicious and satisfying. If you have heavy whipping cream, salt, unsweetened chocolate, and a few other ingredients on hand, you can make it. It is brought to you by Recipe Girl. Taking all factors into account, this recipe earns a spoonacular score of 51%, which is good. If you like this recipe, take a look at these similar recipes: White Chocolate Banana Cream Pie {#PiDay Pie Party}, Vanilla Cream Pie/Chocolate/Coconut/Banana Cream Pudding, and Boston Cream Pie Waffles with Dairy-Free Pastry Cream and Homemade Chocolate Sauce.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
1 tablespoon butter
1 chocolate bar (such as Hersheys)
4 egg yolks
2 tablespoons All Purpose Gold Medal® Flour
1 tablespoon granulated white sugar
1 1/4 cups heavy whipping cream (liquid cream)
1 baked 9-inch crust
1/4 teaspoon salt
4 ounces chopped unsweetened chocolate
1 teaspoon vanilla extract
2 cups whole milk
Equipment:
sauce pan
whisk
hand mixer
bowl
frying pan
plastic wrap
Cooking instruction summary:
1. In a medium saucepan, whisk together the sugar, flour, cornstarch and salt.2. In a medium bowl, use an electric mixer to combine the milk and egg yolks. Gradually whisk the milk/eggs into the saucepan to combine with the sugar mixture. Turn heat to medium and continue to whisk the mixture until the mixture thickens. This is the bummer part because it will take about 15 minutes. Just keep stirring gently (or put a kid on the task to stir for you), until the mixture comes to a full boil and has thickened to the consistency in the photo shown (pudding-like). Remove the pan from heat and stir in the chocolate, butter and vanilla. Whisk until the chocolate is fully incorporated.3. Pour the chocolate custard into the baked pie shell. Set it aside to cool completely. If serving same day, whip the cream with the sugar and spread it on top of the chocolate layer. Shave curls of chocolate onto the whipped cream. Refrigerate for several hours until ready to serve. If serving tomorrow, place plastic wrap over the pie, then add the whipped cream and shaved chocolate the next day, at least an hour before serving.
Step by step:
1. In a medium saucepan, whisk together the sugar, flour, cornstarch and salt.
2. In a medium bowl, use an electric mixer to combine the milk and egg yolks. Gradually whisk the milk/eggs into the saucepan to combine with the sugar mixture. Turn heat to medium and continue to whisk the mixture until the mixture thickens. This is the bummer part because it will take about 15 minutes. Just keep stirring gently (or put a kid on the task to stir for you), until the mixture comes to a full boil and has thickened to the consistency in the photo shown (pudding-like).
3. Remove the pan from heat and stir in the chocolate, butter and vanilla.
4. Whisk until the chocolate is fully incorporated.
5. Pour the chocolate custard into the baked pie shell. Set it aside to cool completely. If serving same day, whip the cream with the sugar and spread it on top of the chocolate layer. Shave curls of chocolate onto the whipped cream. Refrigerate for several hours until ready to serve. If serving tomorrow, place plastic wrap over the pie, then add the whipped cream and shaved chocolate the next day, at least an hour before serving.
Nutrition Information:
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