#Chocolate cream pie recipe how to
#Chocolate cream pie recipe plus

Cook for 2-5 minutes, ensuring the pudding is bubbling and thick, stirring occasionally.

Add chocolate: Slowly add the chocolate and continue whisking until the chocolate is completely melted.

Ensure it’s thicken before moving onto the next step, so you’re pudding will not properly set. The mixture will start to coat the outside of the pan as it thickens.

Cook to a boil: Continue whisking the pudding until it starts to thicken and lightly bubble, approximately 10-15 minutes.

Add milk: Slowly whisk in the milk, pressing the whisk into the bottom edges of the saucepan to break up any clumps.

Heat for 2 minutes on medium to medium-low heat, whisking occasionally.

Heat the dry ingredients: In a medium saucepan, combine the flour, sugar, and cocoa powder and whisk together.

Once the milk starts to bubble, things move very quickly.

Prepare your ingredients: Chop the chocolate ahead of time and have your sieve and bowl ready to go.

Cool your pie crust completely before filling. You need a 9-inch pie crust, prepared and fully baked.

#Chocolate cream pie recipe how to

How to Make Chocolate Pie Step 1: Prepare your pie crust.

Melted chocolate gives this pudding a deep, rich chocolate flavor.

The chocolate pudding is silky, smooth and thick.

It’s cooked on the stovetop, then poured into a blind- baked pie crust.

Only 7 basic ingredients for the pudding.

It’s made without egg yolks and without gelatin, it’s super easy to work with.

#Chocolate cream pie recipe plus

Plus the chocolate pudding is so amazing, it will satisfy even the most intense chocolate craving. I’ve made quite a few homemade pudding recipes in the past, but this recipe is definitely one of the easiest I’ve made and a great recipe for beginner bakers. No special occasion is needed to enjoy this pie, but it does make a perfect addition to the Thanksgiving table or a summer BBQ. The chocolate pudding melts in your mouth, and when you get a bite of crust, pudding and whipped cream together it’s simply the best. This is made with a rich dark chocolate pudding and topped with homemade whipped cream and chocolate shavings, it’s pure decadence. This chocolate pie recipe has been a labor of love, and it’s all paid off. TroubleShooting Tip: My Pudding Didn’t Set.Serve immediately, or cover with plastic wrap and chill up to 1 day. Using a vegetable peeler or the back of a paring knife, shave chocolate onto pie, scattering curls evenly over the top. To finish the mousse, beat with an electric mixer until stiff peaks form. Let cool to room temperature, about 2 hours. Pour into pie shell and bake until just slightly jiggly in the center, about 20 minutes. Add butter, salt, and yolks and whisk until well combined. Place chocolate in a medium, heatproof bowl and pour in cream mixture whisk until incorporated. To make chocolate truffle filling: In a small pot, bring cream and milk just to a boil. Carefully remove paper and pie weights and set Bake until golden brown all over, 30 to 35 minutes. Line the bottom and sides of the pie shell with parchment paper and fill with Once dough is chilled, preheat oven to 350°. Chill 30 minutes, or cover and chill up to overnight. Crimp and trim dough as desired, leaving a ¼ lip around the edge to allow for shrinkage during baking.

Carefully transfer to an aluminum or glass pie pan and press gently into the bottom and sides. Working on a lightly floured surface, roll out dough into a 12-inch circle. Shape into a 5-inch disk, wrap tightly in plastic wrap, and chill at least 1 hour, or overnight. Using the palms of your hands, smear the dough, starting at the top and sliding your palms down the sides of the mound along the work surface, until most of the butter is incorporated. Turn out onto a lightly floured surface gather the shaggy dough into a tight mound. In a small bowl, whisk together milk and yolk, then gently stir into flour mixture. Add butter and cut into flour using a pastry cutter or 2 table knives (using a scissors motion) until butter is in pecan-size pieces. To make crust: In a large bowl, stir together flour and salt. Cool to room temperature, then cover and chill 8 hours, or overnight. Place chocolate and salt in a large, heatproof bowl and pour in cream whisk until combined. To make dark chocolate mousse: In a small pot, bring cream just to a boil. 1 (2- to 3-ounce) block semisweet chocolate Directions Active time: 1 1/2 hours.1 cup all-purpose flour, plus more for dusting.The dough can be stored in the refrigerator for up to 4 days or frozen for up to a month, wrapped in a double layer of plastic wrap, before being thawed and rolled out. Each step in this recipe is simple, and most can be done ahead of time, if you prefer.