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| Chocolate Cream Pie (Photo by Amy Bradt) |
This is one of those recipes that you need to use high quality cocoa & espresso powder in order to get the rich, deep taste. King Arthur Flour sells an awesome espresso powder & Dutch-Process Cocoa on their website, and I always use Ghirardelli chocolate. They're worth the money, trust me!!
Printable Recipe
Recipe by: Amy Bradt Yield: 8 servings
Ingredients
1 9-inch deep dish pie shell, baked and cooled
Chocolate Filling:
2 tablespoons butter, cut in small cubes
8 ounces semisweet chocolate, chopped
2/3 cup sugar
3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1 teaspoon espresso powder
3 large egg yolks
1 cup heavy cream, divided
2 cups milk
1 teaspoon vanilla
Whipped Topping:
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon clear vanilla extract
Directions
For the Filling:
In a medium bowl, combine the butter with the chopped chocolate, set aside. In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa, and espresso powder. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks.
Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk.
Bring to a boil, whisking constantly as the mixture thickens and starts to boil; continue boiling for 1 minute. Remove the pan from the heat and pour the reserved chocolate and butter into the custard.
Whisk until the chocolate is melted and the mixture is smooth. Add vanilla and mix thoroughly. Pass the filling through a strainer into the pie to remove any lumps.
For the Whipped Topping:
Place the bowl and whisk that you will be using in the freezer for at least 15 minutes. Pour cream into chilled bowl, and whisk on high speed until foamy. Add the sugar and vanilla and whip until the cream holds a stiff peak. Spoon or pipe the whipped cream on top. Sprinkle with shaved chocolate. Chill the pie until ready to serve.
Original recipe from: King Arthur Flour
Chocolate Filling:
2 tablespoons butter, cut in small cubes
8 ounces semisweet chocolate, chopped
2/3 cup sugar
3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1 teaspoon espresso powder
3 large egg yolks
1 cup heavy cream, divided
2 cups milk
1 teaspoon vanilla
Whipped Topping:
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon clear vanilla extract
For the Filling:
In a medium bowl, combine the butter with the chopped chocolate, set aside. In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa, and espresso powder. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks.
Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk.
Bring to a boil, whisking constantly as the mixture thickens and starts to boil; continue boiling for 1 minute. Remove the pan from the heat and pour the reserved chocolate and butter into the custard.
Whisk until the chocolate is melted and the mixture is smooth. Add vanilla and mix thoroughly. Pass the filling through a strainer into the pie to remove any lumps.
For the Whipped Topping:
Place the bowl and whisk that you will be using in the freezer for at least 15 minutes. Pour cream into chilled bowl, and whisk on high speed until foamy. Add the sugar and vanilla and whip until the cream holds a stiff peak. Spoon or pipe the whipped cream on top. Sprinkle with shaved chocolate. Chill the pie until ready to serve.
Original recipe from: King Arthur Flour
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