This Chocolate Cream Pie recipe comes a little late due to the end of the year holidays. A classic American pie and remarkably delicious, it’s also perfect for summer as it can be served chilled. I recommend it.
To celebrate Thanksgiving, my daughters wanted to participate and cook with me. My oldest kid, nine years old, chose to do this chocolate cream pie, together we searched for a recipe and cooked. As it was their first pie we used pre-made dough, my favorite brand is Wholly Wholesome. I leave you my favorite homemade pie dough in case you want to make it yourself.
You may want to try this recipe: Apple Chocolate Kuchen
Chocolate Cream Pie
For the dough,
- 125 grams of butter at room temperature
- 3 tablespoons powdered sugar
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch of salt
Preheat oven to 180C or 350F.
Grease the pie dish.
In a bowl beat butter with powdered sugar for 5 minutes until creamy, add the egg and incorporate thoroughly. Add the flour, salt, and baking powder and stir until crumbs begin to form, gather together with your hands until you have a soft dough. Form a disc and extend over the dish, pressing the dough with your knuckles until it covers the bottom and edges. Bake for 15-20 minutes until lightly browned.
For the filling,
- 1 1/4 cup of sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 4 egg yolks
- 150 grams of chopped semisweet chocolate
- 1 tablespoon butter
- 1 teaspoon vanilla
For the whipped cream,
- 1 1/4 cup fresh cream
- 1 tablespoon sugar
- beads or grated chocolate
In a medium saucepan, combine the sugar, flour, cornstarch, and salt. Stir well with a fork.
In a bowl whisk the egg yolks until well blended, add a little milk, and continue beating until you don’t see traces of yolk, add the remaining milk and beat well.
Pour yolk mixture and milk over the cornstarch mixture, stirring and mixing thoroughly.
Place the pot over medium-high heat (as it needs to boil), stirring all the time, about 10-15 minutes. It will bubble and thicken and will have the consistency of pudding.
Remove from the heat and add the chocolate, butter, and vanilla. Stir until chocolate is completely melted.
Pour over the baked pie dough. Let cool completely.
Just before serving, beat the cold cream with a mixer until it forms soft waves, about 2-3 minutes. Add sugar and continue beating until it forms stiff peaks.
Decorate your pie with the cream and grated chocolate or sprinkles.
Recipe adapted from Recipe Girl.