Silky Chocolate Cream Pie. Smooth and creamy deep chocolate filling topped with whipped cream! Classic favorite! [social_share/]Yum
Can everyone agree that we’re so glad its Friday?! This post almost didn’t get published, lots of crazy “lay off” happenings at work which means trying to learn new things to help where needed all the while wondering, “am I next..?”. Needless to say the brain is exhausted and when the brain is exhausted procrastination sets in. But then I knocked some sense into myself and realized that nothing should get in the way of Silky Chocolate Cream Pie! So this post will be short but it will also be sweet!
This pie is a classic and is everything soothing, comforting and delicious you could wish for! Creamy chocolate filling made from scratch. Cool whipped cream and buttery, flaky crust!! I can hardly contain my emotions as I begin to smile just describing how wonderfully delicious this Silky Chocolate Cream Pie is. I kept the crust unsweetened. The chocolate and whipped cream have plenty of sweet and the crust is a great equalizer. Its buttery, flaky and melts perfectly with each bite.
The chocolate filling is divinely chocolatey, smooth and every chocolate lover you know will thank you for making the filling from scratch because there really is no substitute for the real thing. Whipped cream was the obvious topping choice here. Its like diamonds, they go with everything and no one ever says, “I’m sick of diamonds and whipped cream”.
Enjoy this wonderfully, chocolatey Silky Chocolate Cream Pie!
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Silky Chocolate Cream Pie
- 2 1/2 cup all purpose flour
- 1 tsp salt
- 1 cup cold unsalted butter cut into small pieces
- 1/4 cup ice water more if needed
- CHOCOLATE FILLING:
- 6 Tbsp sugar
- 1/4 cup cornstarch
- 8 large egg yolks
- 4 cups whole milk
- 9 oz semi sweet chocolate
- 4 Tbsp unsalted butter
- WHIPPED CREAM:
- 1 1/2 cups heavy cream
- 3 Tbsp confectioners sugar
- 2 tsp vanilla
- 1/4 cup chocolate chips
- CRUST: (this recipe makes enough for 2- 9 inch pies)
- Add flour and salt to food processor
- Add the pieces of cold butter and mix for about 10 seconds or until mixture is a coarse meal texture.
- Add ice water a very little bit a time through the feed tube while food processor is running until dough holds together but is not sticky or wet.
- Empty onto a large piece of plastic wrap, press together to form a dough ball.
- Cut in half and form each into a round disk and wrap each separately in plastic wrap.
- Chill for at least an hour.
- When ready roll out one disk onto a floured surface, must be about 1/8 inch thick and fit in 9 inch pie plate. Place one rolled out disk in the 9 inch pie plate. (Other disk can be kept for another pie when ready).
- Prick crust with fork on bottom and sides.
- Bake 10-12 minutes or until golden brown.
- Cool completely.
- CHOCOLATE FILLING:
- In bowl of mixer mix the sugar and cornstarch, whisk.
- Add in the egg yolks, mix on high speed until thick and pale.
- Bring milk to boil in sauce pan, whisk frequently.
- Whisk 1/3 of hot milk into egg yolk mixture.
- Add egg yolk mixture into sauce pan with milk.
- Bring to boil, whisking constantly until thickened.
- Remove from heat, add chocolate and butter. Whisk until completely smooth and combined.
- Pour into pie shell.
- Cool completely. Cover with plastic wrap, refrigerate over night.
- WHIPPED CREAM:
- Add everything to mixer, whisk until stiff peaks form.
- Spread over chilled pie before serving.
Recipe adapted from “Dessert University by Roland Mesnier”
I’m just realizing that it’s been far too long since I’ve had chocolate cream pie! Thank you for sharing this beautiful pie and for the reminder to bring it back into my life! Happy Thanksgiving, my friend!
Your welcome Annie! Sometimes the simple classics get forgotten! Happy Thanks Giving to you as well! Take care.
Kathy @ Beyond the Chicken Coop says
Happy weekend! I hope things go well at work. I’m glad you have this delicious pie to make things a bit brighter! A chocolate cream pie is always a favorite and this looks scrumptious!
Thanks Kathy! Agreed, chocolate pie does make everything brighter!Take care.
Cheyanne @ No Spoon Necessary says
Well, it’s no longer Friday, but I’m okay with it being Monday. After a long holiday weekend, Monday’s never are quite so bad. I’m sorry to hear about the lay offs at your work!! My fingers and toes will be crossed that your job is secure! I’m thinking you should just binge eat all the silky chocolate cream pie humanly possible. I feel like that is an excellent way to deal with stress and worry! This pie looks just perfect, dear! The husband would eat the entire pie in about .2 seconds for sure! Cheers!! 🙂
Hi Cheyanne! What a good plan, this pie could definitely sooth a multiple of problems. So glad you liked it! And thanks for keeping your fingers and toes crossed. Take care.
Megan - The Emotional Baker says
Wow!! This pie looks amazing! You can’t beat a chocolatey treat 😉
Thanks Megan! I agree chocolatey treats are at the top of the list. Take care.
How many calories is this?
Hi Kate, I actually responded to this last week but then when I saw your comment still pending review today I realize I commented back on the wrong comment (how embarrassing). It’s probably too late for this info but here is what I originally wrote. I am so sorry for the mistake/delay… “Hi Kate, lol, no one usually wants to know the truth regarding calories in my desserts so I don’t track them. However, upon your request I did a rough estimate for the ingredients involved and came up with 686 calories per slice based on 10 slices/servings. Hope this helps! Take care 🙂” .
Can you make this with fewer egg yolks?
Hi Cathy! Thanks for the question. I would have to say no. The recipe works with that many egg yolks, using too few could result in the wrong texture or thickness. I hope this helps. Take care.