Dark Chocolate Cream Pie
Luxuriously rich, creamy, and choclate-y. You deserve this pie; 2020 has been rough. Besides baking the pie shell there’s no baking needed for this time. Easy to whip up but the result will taste like you slaved on it.
- Prep Time: 15 minutes (plus 3 hours fridge time)
- Total Time: 15 minutes
- Yield: 1 9-inch pie 1x
Ingredients
3/4 cup roughly chopped dark chocolate (4 oz, 115 g that is about 72% dark or more)
2 teaspoons vanilla extract
1 1/3 cups sugar (270 g)
1/2 teaspoon salt
1/2 cup (45g) sifted Dutch process cocoa powder
1/3 cup cornstarch (35 g)
8 large egg yolk
3 cups milk, 1% or 2% or whole (680 g)
1 9-inch blind baked pie shell (or a cookie crust would work too)
1–2 cups whipped cream, if desired
Instructions
Place chopped chocolate in a medium bowl and add vanilla extract. Set aside.
In a medium saucepan add the sugar, salt, cocoa powder, and cornstarch.
In a separate small bowl, combine the egg yolks and milk and whisk to combine.
Pour egg/milk mixture into the cocoa powder mixture and whisk to combine. Set over medium low heat, whisking gently till the mixture is hot to the touch, about 6-7 minutes.
Increase heat to medium and whisk till the mixture starts to bubble and gets thick, about 5-6 more minutes. Once you see the first bubble, set timer for 90 seconds and whisk vigorously. Remove from heat and immediately pour mixture over the chopped chocolate and vanilla and stir with a spoon till all the chocolate is melted and smooth.
Pour into blind baked pie shell and let cool for 15 minutes before covering with plastic wrap and putting into the fridge. Refrigerate at least 3-4 hours before serving.
Top with whipped cream, if desired, right before serving.
Notes
Make sure to whisk the whole time your filling is on the heat so you don’t get scrambled eggs in your mix.
Can be made 2-3 days ahead of serving. Don’t put any whipped cream on till right before serving.
Find it online: https://acupofcream.com/dark-chocolate-cream-pie/