BEST STORE BOUGHT CHOCOLATE CREAM PIE RECIPES

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BEST CHOCOLATE CREAM PIE RECIPE - FOOD.COM



Best Chocolate Cream Pie Recipe - Food.com image

This filling just on it's own is good enough to serve for a pudding or mousse, this is a beautiful pie that makes a wonderful after dinner dessert to serve to your guests. It can also be made using a graham cracker crust, if you are a serious chocolate lover, then you will love this pie. Plan ahead this pie needs to chill for 6 hours or more before serving. Please do not cut into it before the 6 hours, as it will not be set enough. Make certain to finely chop the chocolate well so it will incorporate into the hot cream, you can do this, and bake the crust well in advance.

Total Time 7 hours

Prep Time 7 hours

Yield 1 (9-inch) pie

Number Of Ingredients 15

1 1/3 cups chocolate wafer crumbs (can use store-bought ready-made chocolate crust or use a graham cracker crust)
1/3 cup butter, melted
1/3 cup sugar (can use less)
2/3 cup sugar
2 tablespoons sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups half-and-half cream
8 (1 ounce) semi-sweet chocolate baking squares (grated or chopped very small)
2 tablespoons butter, softened
1 1/2 teaspoons vanilla
2 cups whipping cream (measure 2 cups before whipping)
1/4 cup sugar (or to taste)
grated semisweet chocolate

Steps:

  • Set oven to 350 degrees F (middle rack).
  • To make crust: mix together all ingredients.
  • Press into bottom and up sides of a 9-inch pie plate (1-quart capacity).
  • Bake for 12 minutes: cool completely.
  • For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks.
  • Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick).
  • Remove from heat and add in butter and vanilla.
  • Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours).
  • Spoon the filling into the crust and cover lighty with plastic wrap.
  • Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!).
  • Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.

Nutrition Facts : Calories 6492.7, FatContent 451.4, SaturatedFatContent 268.2, CholesterolContent 1885.1, SodiumContent 3477.8, CarbohydrateContent 605.4, FiberContent 18.8, SugarContent 445.7, ProteinContent 62.4

CHOCOLATE CREAM PIE WITH OREO CRUST RECIPE - NYT COOKING



Chocolate Cream Pie With Oreo Crust Recipe - NYT Cooking image

Chocolate wafers may be standard, but a buttery Oreo crumb crust is an even better base for this chocolate cream pie. A store-bought cookie crust filled with from-scratch custard is the perfect combination of simple and sophisticated, with a bit of nostalgia for good measure. Depending on the size of your pie plate, you may have some custard left over after filling the crust: It’s a perfect baker’s treat.

Provided by Samantha Seneviratne

Total Time 35 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

2 cups/270 grams Oreo crumbs (from about 24 standard-sized Oreos)
4 tablespoons/57 grams unsalted butter (1/2 stick), melted
1/2 teaspoon kosher salt
1/2 cup/100 grams granulated sugar
3 tablespoons cornstarch
2 tablespoons cocoa powder
3/4 teaspoons kosher salt
3 cups/720 milliliters whole milk
6 large egg yolks
8 ounces/225 grams semisweet bar chocolate, finely chopped
2 tablespoons unsalted butter, cut into small cubes
1 teaspoon vanilla extract
1 cup/240 milliliters heavy cream
1 tablespoons confectioners’ sugar
Crushed Oreos, for garnish (optional)

Steps:

  • Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened. Tip mixture out into a 9-inch pie plate, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes. Transfer to a rack to cool.
  • Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder and salt. Pouring just a little at first, whisk the milk into the sugar mixture until you have a smooth paste. Gradually add remaining milk, whisking constantly. Whisk in egg yolks. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 8 to 9 minutes. Continue to cook, stirring constantly, for 1 minute.
  • Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids. Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic wrap and chill until firm, at least 6 hours.
  • To serve, whip cream and confectioners’ sugar until soft peaks form. Top with whipped cream and sprinkle with crushed Oreos, if using.

Nutrition Facts : @context http//schema.org, Calories 511, UnsaturatedFatContent 13 grams, CarbohydrateContent 52 grams, FatContent 33 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 18 grams, SodiumContent 390 milligrams, SugarContent 39 grams, TransFatContent 0 grams

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BEST CHOCOLATE CREAM PIE RECIPE - FOOD.COM
This filling just on it's own is good enough to serve for a pudding or mousse, this is a beautiful pie that makes a wonderful after dinner dessert to serve to your guests. It can also be made using a graham cracker crust, if you are a serious chocolate lover, then you will love this pie. Plan ahead this pie needs to chill for 6 hours or more before serving. Please do not cut into it before the 6 hours, as it will not be set enough. Make certain to finely chop the chocolate well so it will incorporate into the hot cream, you can do this, and bake the crust well in advance.
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Reviews 5.0
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