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BETH’S CHOCOLATE CREAM PIE RECIPE
SERVES 8
INGREDIENTS:
7 oz (196g) chocolate wafer cookies
5 tbsp (75ml) of melted unsalted butter
1 cup (240 ml) whole milk
1 cup (240 ml) heavy cream
¼ cup (50 g) of sugar
1 cup (150 g) semi-sweet chocolate chips
1 cup (150 g) bittersweet chocolate chips
3 egg yolks
1 tbsp (7 g) cornstarch
1 tsp (5 ml) vanilla
1 tbsp (15g) butter
Whipped Cream Topping:
1 cup (240 ml) heavy cream
2 tsp (10 ml) powdered sugar
½ tsp (2.5ml) vanilla extract
METHOD:
Pre-heat oven to 375F (190C).
Place cookies in a food processor and pulse until finely ground. Add melted butter and pulse until a wet crumb forms. Place crumbs in a 9” (23 cm) pie tin, working them up the sides with your hands and flattening the bottom with a measuring cup until a tight, crumbly crust forms. Bake for 6-7 mins until fragrant and set. Set aside to cool.
In a large mixing bowl whisk egg yolks and cornstarch until pale yellow and smooth. Set aside.
In a large sauce pot combine milk, cream, sugar, and chocolates. Heat on medium, whisking all the while until chocolate melts and a smooth liquid forms.
Measure out 1/3 cup of the hot chocolate mixture and add it to the egg mixture whisking to combine and tempering the eggs. Then pour the rest of the chocolate mixture into the egg mixture and whisk to combine. Rinse out pot.
Pour the new chocolate mixture back into the clean sauce pot and cook on medium, whisking constantly until custard thickens and “cooks”. It’s import you do this for at least 5 minutes to cook off the bacteria of the raw egg. 165F degrees with a candy thermometer to be sure.
Add butter and whisk until smooth, add vanilla.
Pour chocolate mixture into cooled pie crust and refrigerate 4-6 hours, overnight even better!
2-3 hours before serving create the whipped cream topping.
In the bowl of an electric mixer combine heavy cream, sugar and vanilla. Whip until stiff peaks form. Transfer to a pastry bag fitted with a star tip.
Begin piping stars ½ inch from the crust so that you can see a little bit of the chocolate cream below. Pipe little stars all around pie in decorative fashion. Top with grated chocolate coming from bittersweet chocolate chip.
Place pie (uncovered) in fridge for another 2-3 hours. Cut and serve chilled!
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
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View Comments (18)
Hi Beth! Can you use 2% skim milk instead of whole milk?
Hi Beth!, thank you so much for this recipe! I wish I had it earlier to take it at a Kentucky Derby Party, but there is always a next year :) My question is, do you think it would be a good idea to run the chocolate mixture through a sieve before reheating? Thank you!
Also, I had a couple of questions about your cheese souffle recipe that I have posted on that video. I would really appreciate if you could have a look at it. Thank you! :)
Hi Beth this looks amazing thank u, do u have any tips on whipping cream? when I dont whip it enough it doesn't form stiff peaks, then when I whip it more it sometimes goes over and almost turns to butter.. what am I doing wrong??
Utter comfort...just watching it is making me feeling sad that I have none in front of me right now
Absolutely LOVE this recipe Beth, anything with chocolate gets a 2 thumbs up for me :)
Hi Beth! Thank you for sharing lovely recipes. :) I wanted to know what substitute I can use for heavy cream? Where I live, we don't have heavy cream in grocery stores. We do get the regular cream but not "heavy cream".
Wow this looks amazing thanks Beth
This looks amazing, however I have one question. Whenever I make something that has a whipped cream garnish, like this pie does, by the second day the whipped cream starts to deflate and become liquid again. I know that professional bakers use gelatin to make sure the whipped cream keeps its shape longer, but that changes the beautiful soft texture and taste of the cream. Do you have any tips on making the whipped cream last longer (without using gelatin)?
Could you make donuts
Great, great, great!!