This amazing Chocolate Whipped Cream Pie Recipe has easy homemade with butter, sweetened whipped cream and chocolate curls. It’s a dream of every chocolate pie lover’s!
Homemade pies are typed my favorite thing ever! My mom and grandma guided me on how to make pie crust when I was blooming. You know I’ve gotta say, Chocolate Whipped Cream Pie is one of my weaknesses. I LOVED it,
Chocolate Whipped Cream Pie INGREDIENTS
For the crust
- 1⁄2 recipe (1 disk) All-Butter Pie Pastry
- Softened unsalted butter, for
- buttering the pie plate
For the chocolate cream filling
- 1/1/2 cups sugar
- 1/4 cup all-purpose flour
- 1⁄4 cup cornstarch
- 2 tablespoons unsweetened dark
- cocoa powder
- 1⁄2 teaspoon table salt
- 2 cups whole milk
- 1 cup heavy whipping cream
- 4 extra-large egg yolks
- 8 ounces bittersweet chocolate
- (at least 60% cacao), melted
- 2 tablespoons unsalted butter
- 1 tablespoon pure vanilla extract
Chocolate Whipped Cream Pie METHOD
Makes one 9- to 9/1⁄2-inch deep-dish pie, about 5 inches tall
- Prepare and chill the pastry. Preheat the oven to 400°F and generously butter a 9- to 91⁄2-inch deep-dish pie plate with 2-inch sides. On a lightly floured surface, roll out the pastry 1⁄8 inch thick and trim to a 17-inch circle. Transfer to the pie plate, leaving a 2-inch overhang. Fold the edge of the pastry toward the outside, making a 1-inch stand-up edge, and flute. Prick all over with a fork and freeze for 15 minutes to firm up the edge.
- Blind-bake the crust: Line the chilled crust with aluminum foil all the way up the sides, pressing it so it helps to hold up the fluted edge. Fill with pie weights, uncooked rice, or dried beans. Bake for 10 to 15 minutes until set. Remove the foil and the weights. crust to the oven – bake until the bottom is dry, set, and lightly golden all over, 5 minutes more. Transfer to a wire rack and cool completely (very important!). Turn off the oven.
- Make the chocolate cream filling: In a large, heavy saucepan, mix the sugar, flour, cornstarch, cocoa, and salt together. Whisk in the milk and cream until dissolved. Cook over medium heat, whisking occasionally, just until bubbles form around the edge of the pan, about 8 minutes. Remove from the heat.
- Meanwhile, in a large bowl, using an electric mixer, beat the egg yolks on high until light yellow and thick. Reduce the speed to low and beat in about 2 cups of the hot cream mixture. Pour this into the hot cream in the saucepan. Cook over medium heat, whisking constantly until the custard thickens, about 2 minutes. Watch carefully and do not let the custard boil or stick to the pan. Remove from the heat, whisk in the melted chocolate, then the butter and vanilla. Pour into a heatproof bowl, lay a piece of plastic wrap directly on the surface of the custard (this will keep a skin from forming), and refrigerate until thickened but not set, about 1 hour.
- Spoon the custard into the cooled pie shell, lay a piece of plastic wrap directly on the surface again, and refrigerate until completely set, at least 2 hours more or overnight if you are serving the pie the next day.
- Make the whipped cream top: In a large bowl, using an electric mixer attached with the whisk – mash the cream until frothy. Continue whipping while you add the sugar and vanilla. Whip until the cream holds stiff peaks when you pull the beaters up (no further!). Swirl or pipe the cream (using a pastry bag fitted with a large open star tip) on top of the pie and refrigerate.
- Decorate the top: Make the chocolate curls from the chocolate candy bar. Arrange the curls on top of the pie, covering it almost
completely but letting a little of the white cream show through. Refrigerate until chilled, about 2 hours. This is best served the day it is made. Refrigerate any leftovers and serve the next day. Do not freeze.