I had never heard of chocolate cream pie until a few months ago. After that, I had to find a reason to make it. The reason was New Year’s Eve dessert. I mean how wrong can you go with a buttery pastry case (pie shell), filled with chocolate pastry cream (similar to chocolate pudding, or Angel Delight), topped with lightly sweetened whipped cream and chocolate shavings?
I was pretty pleased with the result. Although the chocolate pastry cream, didn’t exactly set as the original recipe, even after I added a total of 2 x cornflour (cornstarch), and used 4 duck egg yolks instead of 4 chicken egg yolks, it still tasted pretty awesome! How thick/set the filling is of course to your personal preference, I just like it thick so that I can slice it. So, if you like pie a little softer, use 55 g (1/4 c and 2 tablespoons) of cornflour (cornstarch) in the recipe.
Considering what were the ingredients in this pie: fat, flour, sugar, dairy, chocolate, it is amazingly light, and one can easily devour at least 2 slices per sitting.
CHOCOLATE CREAM PIE
Makes 1 – 23 cm (9 inch) pie
Pastry adapted from: joyofbaking: chocolate pie (I love this website!)
Chocolate filling adapted from once upon a chef: chocolate cream pie
For the chocolate filling:
- 130 g (2/3 c) raw cane (turbinado) sugar
- 55 – 70 g (1/4 c and 2 tablespoons – 1/2 c) cornflour (cornstarch)
- 1 pinch salt
- 4 large egg yolks
- 720 g (3 c) milk (I used semi-skimmed (2%))
- 200 g (7 oz) dark (bittersweet) chocolate, with ~70% cocoa solids, roughly chopped
- 2 tablespoons salted European butter
For the buttery pastry case (pie shell):
- 150 g (1 c) plain (all-purpose flour)
- 115 g (1/2 c) cold, salted European butter, cut into chunks
- 35 g (1/3 c) icing (powdered) sugar
- 30 g (1 ounce) dark (bittersweet) chocolate, with ~70% cocoa solids
For the whipped cream topping:
- 180 ml (3/4 c) double (heavy whipping) cream
- 1 tablespoon raw cane (turbinado) sugar
- 1/2 teaspoon vanilla extract
- 30 g (1 ounce) dark (bittersweet) chocolate, with ~70% cocoa solids, grated
1. For the chocolate filling: In a medium saucepan, stir together the sugar, cornflour (cornstarch), salt, egg yolks and milk until well combined and smooth. Cook on medium heat until really thick, stirring constantly. When ready, remove pan from the heat and stir in the chocolate, butter and vanilla until well combined. Pour into a clean bowl and cover the actual surface of the chocolate filling with cling film (plastic wrap). Allow to cool to room temperature, and then chill for 3-4 hours .
2. For the pastry case (pie shell): In a food processor, pulse together the flour, sugar and butter until the mixture comes together. Press the mixture evenly onto the base and sides of a 23 cm (9 inch) loose-bottom tart/pie tin (pan). Price the base of the case (shell) with a fork, and chill in the freezer for 5-10 minutes.
3. Preheat oven to 220 C (425 F), and then bake chilled pastry case (shell) for 10-13 minutes, or until lightly golden. Once cooled, melt the chocolate in a small bowl in the microwave. Brush the base and sides of the pastry case (shell). Let set, and wrap in foil until needed.
4. To assemble, beat the chocolate filling until smooth. Spoon into the pastry case (shell), and smooth the top with a knife.
5. For the whipped cream topping: Beat together the cream and sugaruntil soft-stiff peaks form. Spoon over the chocolate filling and decorate with grated chocolate. Let set for 1 hour before slicing (if you can wait that long). Enjoy!