Blissfully Delicious

Chocolate Cream Pie


It seems like as soon as we hit the month of February, we’re surrounded by chocolate.  I definitely want to take advantage of it by baking something chocolatey! (Not that I need any reason really to bake, as my friends have probably noted!) Nothing seems to say “love” or “Valentine” like chocolates, so here comes the Chocolate Cream Pie. One thing that I would like to make a note is that recipe highly recommends good quality chocolate like Callebaut semisweet and unsweetened chocolates or Hershey’s  Special Dark and Hershey’s unsweetened. I chose the later, because I didn’t have access to the gourmet store that carries Callebaut.

 This classic diner pie, with its luscious chocolate cream topped with light whipped cream sitting on a bed of cooled Oreo crumb crusts is really a special treat… whether you’re celebrating Valentine’s Day tomorrow, or any other occasions that require that special treat that you may not normally take the time to make. This light, airy and very chocolatey dessert was a perfect treat for our house! Happy Baking!

Adapted from The America’s Test Kitchen Family Cookbook

Ingredients
Chocolate Oreo Cookie Crumb Crust
16 Oreo cookies (with filling), broken into rough pieces, about 2-1/2 cups
2 tbsp unsalted butter, melted and cooled

Chocolate Cream Filling
2-1/2 cups half and half
Pinch Salt
1/3 cup (2.3 ounces) sugar
2 tbsp cornstarch
6 large egg yolks, room temperature, chalazae removed
6 tbsp cold unsalted butter, cut into 6 pieces
6 ounces semisweet or bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
1 tsp vanilla extract

Whipped Cream Topping
1-1/2 cups heavy cream, chilled, preferably pasteurized organic
1-1/2 tbsp granulated sugar
1/2 tsp vanilla

Directions

For the Crust

Adjust oven rack to middle position and heat oven to 350 degrees. In bowl of food processor fitted with steel blade, process cookies with fifteen 1-second pulses, then let machine run until crumbs are uniformly fine, about 15 seconds. (Alternatively, place cookies in a large zipper-lock plastic bag and crush with rolling pin). Transfer crumbs to medium bowl, drizzle with butter, and use fingers to combine until butter is evenly distributed.

Pour crumbs into 9-inch Pyrex pie plate. Press crumbs evenly onto bottom and up sides of pie plate. Once crumbs are in place, line pan flush with large square of plastic wrap and use spoon to smooth crumbs into curves and sides of pan. Refrigerate lined pie plate 20 minutes to firm crumbs, then bake until crumbs are fragrant and set, about 10 minutes. Cool on wire rack while preparing filling.

For the Filling

Bring half and half, salt and about 3 tablespoons sugar to simmer in a medium saucepan over medium-high, heat, stirring occasionally with wooden spoon to dissolve sugar. Stir together remaining sugar and cornstarch in small bowl. Whisk yolks thoroughly in medium bowl until slightly thickened, about 30 seconds. Sprinkle cornstarch mixture over yolks and whisk, scraping down sides of bowl, if necessary, until mixture is glossy and sugar has begun to dissolve, about 1 minute. When half and half reaches full simmer, drizzly about 1/2 cup hot half-and half over yolks, whisking constantly to temper, then whisk egg yolk mixture into simmering half-and half (mixture should thicken in about 30 seconds). Return to simmer, whisking constantly until 3 or 4 bubbles burst on surface and mixture is thickened and glossy; about 15 seconds longer.

Off Heat, whisk in butter until incorporated; add chocolates and whisk until melted, scraping pan bottom with rubber spatula to fully incorporate. Stir in vanilla, then immediately pour filling into baked and cooled crust. Press plastic wrap directly onto surface of filling and refrigerate pie until filling is cold and firm, about 3 hrs.

Just before serving, spread or pipe whipped cream over chilled pie filling. Cut pie into wedges and serve.

For the Whipped Cream Topping (~ makes about 3 cups)

Chill deep bowl and beaters of electric mixer in freezer for at least 20 minutes. (If freezer is too crowded to fit bowl, place beaters in bowl, fill bowl with ice water and chill on counter). When bowl and beaters are well chilled, dump out water and dry thoroughly).

Add cream sugar, and vanilla to chilled bowl. Beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium and continue beating until beaters leave a trail, about 30 seconds. Increase speed to high and continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks. If necessary, finish beating with whisk to adjust consistency. Serve immediately or spoon into fine sieve or strainer set over measuring cup and refrigerate for up to 8 hours.

   

11 Responses to “Chocolate Cream Pie”

  1. #
    1
    — February 13, 2011 at 5:57 pm

    That looks Delicious!

  2. #
    2
    aria — February 17, 2011 at 4:20 pm

    oh my gosh that looks awesome! I love this kind of pie.

  3. #
    3
    Gabby@foodchowdown — March 14, 2011 at 7:53 pm

    that looks so good. I love whipped cream with almost anything.

    • h2babe — March 14th, 2011 @ 8:08 pm

      I do too! :)

  4. #
    4
    Fatima — January 2, 2012 at 3:30 pm

    I just have to say, absolutely amazing! Each layer had it’s own distinct flavor and blends together nicely. It was a big hit at Thanksgiving and people were amazed that it was made from scratch. I’m only 12 years old, but this pie was so easy to make!

    • h2babe — January 2nd, 2012 @ 3:39 pm

      Aaaawww, awesome Fatima! I’m so HAPPY that you tried this – and loved it. It’s funny that my husband and I just talked about making this again for Valentine’s since we loved it so much the last time :) Thanks for letting me know!

  5. #
    5
    Elizabeth — August 11, 2013 at 6:28 pm

    I have made this pie so many times for different occasions and everyone always raves about it! This is probably my all time favorite dessert!

    • Barbara — January 16th, 2014 @ 7:56 pm

      Cut down on the butter; it pools on the top of the chocolate mixture. Three tablespoons is sufficient!

  6. #
    6
    Justin — January 20, 2014 at 8:16 am

    Made this for my wife’s birthday; it was delicious!

    I almost ruined it—I didn’t use enough heat when simmering the half & half. Even after adding the egg mixture, it did not thicken. I cranked up the heat bit, and it congealed lightening fast! Thankfully I yanked it off the stove before any damage was done, and the resultant pie was superb.

    • Yudith — January 20th, 2014 @ 8:41 am

      Awesome! Custard is always a little tricky, glad it turned out great for you.

Trackbacks/Pingbacks

  1. Pingback: Tasty Tuesday: Hey... Where'd ya get that pie? [Pies from Around the World] - Travel Freak

Leave a Comment