Chocolate Cream Pie

(from Ryan77’s recipe box)

Source: Joanne Fluke

Categories: Pie

Ingredients

  • The Crust
  • 8-inch or 9-inch prepared crushed chocolate wafer or crushed Oreo pie crust.
  • The Chocolate Filling
  • 6 large egg yolks
  • 3/4 cup white sugar
  • 2 Tablespoons cornstarch
  • 3 cups light cream
  • 1 cup mini semi-sweet chocolate chips, finely chopped (measure AFTER chopping)
  • 1/2 stick salted butter
  • The Whipped Cream Topping
  • 11/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Decorations (optional)
  • shaved chocolate
  • chocolate curls
  • maraschino cherry halves
  • butterscotch or caramel ice cream topping to drizzle on top

Directions

  1. Place the egg yolks in a medium-size saucepan, off the heat.

  2. Whisk the egg yolks until they are well combined.

  3. Add the white granulated sugar and the cornstarch. Whisk everything together, off the heat, until the ingredients are well incorporated.

  4. Turn the stovetop burner on MEDIUM-HIGH heat and add the 3 cups of light cream SLOWLY, whisking continuously while the mixture is heating.

  5. Whisk and bring to a boil until the mixture is slightly thickened. (This will take from 3 to 4 minutes.)

  6. Stirring constantly, boil mixture for 3 minutes.

  7. Whisk in the finely chopped mini chocolate chips and the half-stick of salted butter. Keep your whisk moving the entire time!

  8. Lower the temperature of the burner to LOW and continue to whisk until the mixture is as thick as pudding. This should take about 5 to 6 minutes.

  9. When the chocolate mixture has thickened, remove the saucepan to a cold stovetop burner and let it sit for 5 minutes.

  10. Use a heat-resistant rubber spatula to transfer the contents of your saucepan to the pie crust of your choice and smooth the top with the heat-resistant spatula.

  11. Cover the surface of the chocolate layer with plastic wrap and place your partially completed Chocolate Cream Pie in the refrigerator to chill for at least 2 hours or overrnight.

  12. TO Make the Whipped Cream Topping

  13. Using an electric mixer, whip the heavy cream until stiff peaks form.

  14. Turn the mixer off and sprinkle the powdered sugar on top of the whipped cream.

  15. Mix on HIGH until the powdered sugar is mixed in.

  16. With the mixer running on HIGH, sprinkle in the half-teaspoon of vanilla extract and mix it in.

  17. When everything has been thoroughly incorporated, shut off the mixer and take out the bowl with the whipped cream topping. Give it a final stir with a rubber spatula and set it on the kitchen counter.

  18. Get the pie crust with its chocolate filling out of the refrigerator and set it next to the mixer bowl with the whipped cream topping.

  19. Peel the plastic wrap off the chocolate filling and use the rubber spatula to transfer mounds of whipped cream to the surface of the chocolate filling.

  20. Work quickly to do the entire surface of the chocolate filling with whipped cream. Continue transferring the whipped cream until the mixer bowl has been emptied.

  21. Using the rubber spatula, spread the mounds of whipped cream together to cover the entire surface of your Chocolate Cream Pie. Make sure the whipped cream topping goes all the way out to the edge of the pie crust.

  22. Using the flat edge of the rubber spatula, press it against the surface of the whipped cream topping and pull it up quickly. This should cause the whipped cream to form a point on top. Make “points” over the entire surface of your Chocolate Cream Pie.

  23. Choose the decorating topping you wish to use on top of the whipped cream. You can use more than one topping to really make it look fancy.

  24. If you choose shaved chocolate, use a sharp knife to “shave” the edge of a bar of sweet chocolate. Place the shaved pieces in a bowl and, using your impeccably clean fingers, sprinkle the shaved chocolate over the surface of your pie.

  25. If you choose chocolate curls to decorate the top of your pie, simply run a sharp knife down the long edge of a bar of sweet chocolate. If you don’t lift the knife blade, it will form a curl of chocolate. Use these chocolate curls to decorate the top of your Chocolate Cream Pie.

  26. Maraschino cherries are always colorful on top of a pie. Cut the maraschino cherries in half vertically and transfer the halves to the surface of the whipped cream topping, rounded side up. Make a large circle of cherry halves around the edge or a design of your own making using the cherry halves.

  27. If you choose butterscotch or caramel ice cream topping, simply drizzle it all over the surface of you pie in a pretty design.

  28. Refrigerate your Chocolate Cream Pie for at least hours before serving.

  29. If in a hurry, top with Cool Whip Topping and butterscotch or caramel ice cream topping mixed together.

Email to a friend | Print this recipe | Back