Chocolate cream Pie will bring back your childhood.

I think a slice of chocolate cream pie is hard to top when I’m in the mood for an extremely sweet treat, which is usually. Just consider this: Rich chocolate pudding and smooth whipped cream stacked high within a crunchy pie shell? It’s the pie of dreams, particularly for those who have a deep affinity for chocolate.

In light of this, it may be quite tempting to eschew a few steps and use an instant pudding mix for this filling, but please, fight the desire! The secret to creating this delicious, rich version of the classic cream pie is to make your own chocolate pudding (or chocolate crème pâtissière, if you want to be fancy and technical). It’s actually very easy to do. I owe you a pie, or those few extra steps will be well worth it.

Makes 8 servings.

Thirty minutes for preparation

Time total: 5 hours, 45 minutes

Chocolate cream Pie

Ingredients

• All-purpose flour, for surface
• 1 batch pie dough, chilled
• 6 oz.chocolate (70% cacao), broken into small pieces
• 6large egg yolks
• 3 tbsp.cornstarch
• 2 tbsp.unsweetened cocoa powder
• 1/2 tsp.espresso powder (optional)
• 1/4 tsp. kosher salt
• 2/3 c.(133 g.) granulated sugar, divided
• 2 c.whole milk
• 2 c.heavy cream, divided
• 2 tbsp.unsalted butter, cubed
• 2 tsp.pure vanilla extract, divided
• 2 tbsp. confectioners’ sugar

Directions

• Roll out pie dough to a 1/4-inch-thick circle on a board dusted with flour. Raise and gently move to a 9-inch pie pan. Raise the corners and let the dough fall into the dish without stretching. Trim, leaving an overhang of roughly 1/4″. Fold the bottom dough edge over and up. Crimp to seal using clean fingertips. Place in the refrigerator or freezer for approximately 30 minutes or until cool.

• Set an oven rack in the center and preheat the oven to 375°. Cut a sizable square of parchment or foil, then scrunch it to create wrinkles. After lining the dough with crumpled foil, stuff it full of dried beans, uncooked rice, or pie weights.

• Bake for 20 to 25 minutes, or until the crust is set and the top is dry. Using pie weights, remove the foil. Bake for a further 15 to 20 minutes, or until the bottom is cooked through and dry. (Use a paring knife to puncture any puffed or bubbled areas on the crust’s base, then gently press the bubbles back into place.) Allow to cool.

• Put chocolate into a big, heat-resistant bowl. Top chocolate with a fine-mesh strainer.

• Egg yolks, cornstarch, cocoa powder, espresso powder (if used), salt, and 1/3 cup (66 g) granulated sugar should all be blended in a separate large heatproof bowl.

• Heat the milk, one cup cream, and the remaining 1/3 cup (66 g) of granulated sugar in a medium pot over medium heat. Stir the mixture until the sugar dissolves and the milk begins to steam. Pour half of the hot sugar milk into the egg yolk mixture while whisking continuously. Transfer the milk-egg mixture into the pot and simmer over medium heat for one to two minutes, stirring often and scraping the bottom of the pot, until the mixture boils and thickens to the consistency of pudding. Boil for an additional minute or so, stirring occasionally, until somewhat reduced.

• Take the pudding off the stove and strain it into a bowl over the chocolate. After two minutes of resting, mix the chocolate until smooth and melted. Stir with 1 tsp vanilla and butter.

• After adding the chocolate pudding to the pie, chill it for at least four hours or overnight to ensure it sets and becomes cold.

• Beat confectioners’ sugar, remaining 1 cup cream, and 1 teaspoon vanilla in a large bowl with a handheld mixer set on medium-high speed until stiff peaks form.

• Spread whipped cream over the cold pie, using an offset spatula or the back of a spoon to create peaks and swoops.

• Methods for Baking Chocolate Cream Pie

Ingredients

• Pie Crust: Here, I’m using a classic pie dough made with my favorite pie crust recipe, Delish. Since this crust cannot be re-baked once it is filled, make sure to blind bake it all. It should be crisp and golden brown on the bottom to withstand all that delicious chocolate pudding.

• Chocolate Pudding: I swear it’s worth the little bit of extra work, even though I know it’s incredibly tempting to use an instant pudding mix rather than make it from scratch. Chocolate pudding (or chocolate crème pâtissière, as it is traditionally called) is incredibly easy to make from scratch, and it tastes much better than anything you could buy in a box.

• Cream Whipping: Like with homemade chocolate pudding, I’ll always maintain that this pie will remain delightfully rich with homemade whipped cream that has been subtly sweetened with a dash of vanilla.

Detailed Instructions

Roll out your pie dough to a 1/4-inch thick circular on a lightly floured surface. Lift and carefully transfer to a 9-inch pie pan. Make sure to lift up the edges of the dough and let it fall into the dish naturally, without stretching it. After it is positioned, trim the dough, leaving a about 1/4″ overhang. Next, fold the bottom edge of the dough up and over, then crimp the seal with clean fingertips. Place the dish in the refrigerator or freezer for approximately 30 minutes or 15 minutes, or until the dough is cool.

Meanwhile, preheat your oven to 375° with a rack in the center. Next, cut a sizable sheet of parchment paper or foil, squeeze it to make it wrinkle, and line the dough with the foil, packing it full with dry beans, pie weights, or uncooked rice. The crust should then be baked for 20 to 25 minutes, or until the top and sides are dry and set.

Remove the foil and pie weights from the crust after removing it from the oven. For another 15 to 20 minutes or until the bottom is cooked through and dry, keep baking. (Use a paring knife to puncture any puffed or bubbled areas on the crust’s base, then gently press the bubbles back into place.) After the pie crust is cooked through, take it out of the oven and let it cool.

It’s now time to prepare the filling of chocolate pudding. Please do yourself a favor and put your chocolate in a big heatproof dish in advance. Top the chocolate with a fine-mesh strainer and set aside. It’s going to get much easier when you whip it and then pour the heated cream on top of it. Egg yolks, cornstarch, cocoa powder, espresso powder (if using), salt, and 1/3 cup granulated sugar should all be put in a second, sizable, heatproof bowl.

Heat the milk, 1 cup cream, and the remaining 1/3 cup granulated sugar in a medium pot over medium heat. Stir until the sugar dissolves and the milk begins to steam. Pour half of the heated sugar milk into the egg yolk mixture and whisk regularly to integrate. After that, return the milk-egg combination to the pot and simmer, stirring continuously and scraping down the sides of the pot, over medium heat until the mixture thickens and boils, which should take one to two minutes. After cooking and stirring for a further minute, turn off the heat.

You might be surprised to learn that the pudding will soon become even more delicious. After heating the pudding mixture, strain it through the sieve set over the chocolate bowl. After the full two minutes, whisk the chocolate until it is smooth and melted. After the chocolate has melted and blended, mix in 1 tsp vanilla and butter.

Now that your crust has baked and your filling is prepared, put the pie together. After pouring the chocolate pudding into the pie crust, chill it for at least four hours or overnight to solidify it.

Just before serving time, get your whipped cream topping ready. Beat confectioners’ sugar, remaining 1 cup cream, and 1 teaspoon vanilla extract in a large bowl on medium-high speed with a handheld mixer until stiff peaks form. Using the offset spatula or the back of a spoon, dollop the whipped cream onto the cold pie, making peaks and swoops. See? It’s so simple that it’s dangerous.

Recipe Advice

• Before you turn on the stove, make sure everything is precisely measured out and assembled. The pudding comes together quickly once the egg yolks and milk combination are combined and placed on the heat.

• Try ladling the hot cream into the yolks 1/4 cup at a time while whisking in between additions if you’re having trouble whisking and pouring at the same time while constructing the filling.

• Before mixing it with the chocolate chunks, pass the cooked pudding through a fine-mesh strainer for the smoothest filling possible. By doing this, lumps are removed, guaranteeing a smooth and delectable filling.

Storage

Before filling, the baked pie crust can be kept for up to two days at room temperature in an airtight container. Before serving, the pie should be kept in the fridge, loosely wrapped, for at least four hours or perhaps overnight. Store any leftovers, loosely covered, in the fridge for up to 3 days.

read also: I Made “Magic Cake” with just 4 ingredients, and it’s the ideal light and fluffy dessert.

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