Chocolate Cream Pie
This is no ordinary Chocolate Cream Pie. This was made with Belgium Chocolate. Known to be the best chocolate in the world. They don’t play around in Belgium. It’s that good. But it also comes with a price so be aware of that. Belgium chocolate is not cheap. But all that said. The main point here is if you want to make something that is outstanding, you gotta find and use the best ingredients that you can afford. And this is one of the best Chocolate Cream Pies Recipes you will ever see. So let’s get to it.
Prep: 8 hours (includes chilling hours) Cook: 10 minutes. Serves: 8-10. Level: Easy
I give the ingredients for a 9 inch and 11 inch pie below:
Ingredients for 9” pie:
- 1-9” pie crust, baked and cooled(can use Oreo or Graham Cracker crust
- 1 1/2 C Sugar
- 1/4 C Cornstarch
- 1/4 tsp Salt
- 3 C Half and Half
- 4 Egg Yolks
- 7 ounces Bittersweet Chocolate, chopped finely
- 2 teaspoons vanilla
- 2 Tbls Butter
- 1 teaspoon unflavored gelatin, dissolved in 2Tbls cold water
- Whipped Cream for serving
Ingredients for 11” pie:
- 1-11” Deep Dish Pie Crust
- 1 3/4 C Sugar
- 5 Tablespoons Cornstarch
- 1/4 teaspoon Salt
- 3 C Half and Half
- 6 Egg Yolks
- 10 ounces Bittersweet Chocolate, finely chopped
- 1 Tablespoon Vanilla
- 4 Tablespoons Butter
- 2 teaspoons unflavored gelatin dissolved in 2Tablespoons cold water
- 2 C Heavy Cream, whipped with 6 Tablespoons powdered sugar and 2 teaspoons of Vanilla
- Powdered Cocoa or Chocolate Curls to garnish top of pie
Directions:
- Combine the sugar, cornstarch, and salt together in a medium saucepan
- Whisk egg yolks in the milk until blended very well. Combine with the sugar mixture in saucepan
- Whisk continuously over medium heat until the mixture just barely comes to a boil and becomes thick. The second it starts to bubble and thicken (it should be thick like pudding)remove it from the heat. Add the chocolate, vanilla, butter and gelatin. Stir in ingredients and let sit for about 2 minutes. Whisk until everything is beautifully combined, smooth and shiny.
- Pour the pudding into the pie crust and smooth out evenly. Press plastic wrap on top of pie to prevent a skin from forming as it cools. I like to chill the pie overnight but chill at least 6-8 hours.
- When completely chilled, whip the heavy cream with powdered sugar and vanilla. Spread on the pie and garnish with Cocoa powder or chocolate curls (use a potato peeler on a chocolate bar to make curls)
Note: I use Callebaut Dark Callets 54.5% from Amazon. Or Ghirardelli 60% bittersweet chocolate bar you can buy at any grocery.
