Chocolate Cream Pie with Vanilla Whipped Cream
User Reviews
5
Chocolate Cream Pie with Vanilla Whipped Cream
Description
Chocolate Cream Pie with Vanilla Whipped Cream is built on a base of crushed chocolate sandwich cookies and graham cracker crumbs, combined with melted butter and baked to form a sturdy crust. The filling is a chocolate pudding thickened with egg yolks and cornstarch, enhanced by melted dark and milk chocolate alongside butter and vanilla bean paste to create a velvety, deep chocolate flavor. After baking the crust and preparing the pudding, the pie is finished with a homemade vanilla whipped cream made by whipping heavy cream with vanilla extract, vanilla bean paste, and powdered sugar. The whipped cream adds a light, airy contrast to the dense filling, complemented by milk chocolate curls on top for extra texture and visual appeal.
This dessert delivers a decadent chocolate experience with luxurious textures, from the crispy crust to the creamy pudding and fluffy whipped cream. It's suitable for special occasions or whenever a rich chocolate treat is desired. The balance of bittersweet and milk chocolates creates complex flavors, while the vanilla whipped cream lightens the richness.
Notes from the original recipe include that the chocolate pudding is adapted from Gourmet 2004, suggesting a tested and refined method. The crust baking time and pudding preparation ensure the filling sets properly and the crust stays crisp. The whipped cream contains both vanilla extract and vanilla bean paste to deepen the vanilla flavor without overpowering the chocolate.
Ingredients
crust
- 16 chocolate sandwich cookies, like oreos
- 1 cup graham cracker crumbs
- 6 tablespoons unsalted butter melted
chocolate pudding
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 egg large yolks
- 3 cups milk whole
- 5 ounces dark chocolate melted
- 2 ounces milk chocolate melted
- 2 tablespoons unsalted butter softened
- 1 teaspoon vanilla bean paste
vanilla whipped cream
- 2 cups heavy cream cold
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste scraped, or 1 vanilla bean
- 3 tablespoons powdered sugar
- 4 ounces milk chocolate shaved or grated or curled
Instructions
crust
- Preheat the oven the 350 degrees F. Add the cookies to a food processor and blend until the cookies are in crumbs. Add the cookies and graham crumbs to a large bowl, stirring to mix. Stir in the melted butter and mix until combined and the ingredients are all wet. Press the crust into a 9-inch pie dish, so it goes up the sides of the dish. Bake for 10 minutes, then let sit and cool while you make the pudding.
chocolate pudding
- In a saucepan, whisk together the sugar, cornstarch and salt. Add in the egg yolks and whisk until the mixture comes together and is combined. Turn the heat to medium-low and stream in the milk while whisking continuously. Bring the mixture to a bowl, whisking the entire time, then reduce it to a simmer for one minute and continue to whisk. It should thicken. Place a fine mesh strainer over a bowl and pour the filling through the strainer. Whisk in the chocolate, butter and vanilla bean paste until it all comes together and is a thick and delicious chocolate pudding. Cover the surface with a piece of plastic wrap and let cool completely for a few hours.
- Pour the pudding in the pie crust and refrigerate overnight, or for at least 8ish hours. Right before serving, add the whipped cream and chocolate on top.
vanilla whipped cream
- Add the cold heavy cream to the bowl of your electric mixer. Add in the vanilla extract and beans, then with the whisk attachment beat the heavy cream on medium-high speed until stiff peaks form, about 4 to 5 minutes. Add in the sugar and beat for another minute. Top the cream pie with the whipped cream and throw the chocolate shavings on top.
Notes
- Use chilled heavy cream and freshly scraped vanilla bean for the whipped cream to achieve optimal flavor and texture.
- Make sure to strain the pudding through a fine mesh to ensure a smooth, lump-free filling.
- Allow the crust to cool completely before adding the pudding to prevent sogginess.
- Refrigerate the finished pie to allow the filling to set fully before serving.
User Reviews
Overall Rating
5
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