Chocolate Cream Slab Pie
User Reviews
5
Chocolate Cream Slab Pie
Description
This Chocolate Cream Slab Pie starts with a baked pie crust that serves as the sturdy, flaky base. The filling combines sugar, heavy cream, buttermilk, cornstarch, and salt, cooked to dissolve sugar and thicken the mixture. Egg yolks tempered with warm filling add richness and smooth texture.
Chopped high-quality chocolate and butter are incorporated to produce a silky, chocolate custard that sets as it cools. Vanilla extract enhances flavor, and the pie is topped with powdered sugar and chocolate shavings for presentation and a touch of sweetness contrast.
The slab format allows for a generous, shareable dessert with creamy, smooth filling and a flaky crust. The balance of buttermilk brightness and rich chocolate offers pronounced flavor complexity. It’s best served chilled or at room temperature.
Ingredients
- 1 pie crust I used that entire recipe, you can use a store-bought crust, graham crust, etc
- 2 cups sugar
- 3 1/2 cups heavy cream cold
- 1 1/2 cups buttermilk
- 1/3 cup cornstarch
- 1 pinch salt
- 8 egg yolk
- 8 ounces chocolate chopped, high-quality
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 1/4 cup powdered sugar
- chocolate shavings or sprinkles for topping
Instructions
- Preheat your oven to 400 degrees F. Roll your pie crust out onto an 18×13-inch baking sheet. I used a full batch of the pie crust above, which resulted in a slightly thicker crust. You could use half the batch and make a thinner crust. Place a piece of parchment paper over the pie dough and cover the top with pie weights or dried beans. Bake the crust for 20 to 30 minutes, or until it’s just slightly golden and flakey. Remove from the over and let the crust cool completely.
- Add the sugar, 1 1/2 cups heavy cream, buttermilk, cornstarch and salt to a large saucepan over medium heat. Whisk until the sugar dissolves. Bring the mixture to a boil, stirring occasionally, until it thickens slightly, about 5 minutes. Reduce the mixture to a simmer and cook for another 5 minutes, stirring occasionally.
- Place the egg yolks in a bowl and lightly beat them. Steam 1/2 cup of the warm milk mixture into the egg yolks while stirring constantly. Pour the egg yolk mixture back into the saucepan with the milk and heat over medium heat, stirring constantly. Stir until it is combined and very think, about 2 to 3 minutes. Remove the mixture from the heat and pour it into a bowl. Stir in the chocolate, butter and vanilla until it is melted and combined. Place a piece of plastic wrap directly on top of the chocolate pudding and stick it in the fridge for 30 minutes.
- Add the remaining cold heavy cream to the bowl of your electric mixer and beat on medium high speed until peaks form. Add in the powdered sugar and beat until combined. Remove pudding from the fridge and fold 1/2 cup of the whipped cream into the chocolate. Stick the remaining whipped cream in the fridge. Spread the chocolate evenly over the pie crust. Refrigerate the pie for at least 4 hours before serving. Right before serving, spread the whipped cream on top and cover with some chocolate shavings or sprinkles.
Notes
- Adapted from a recipe by Emeril, this pie benefits from a fully cooled crust before adding the filling.
- Careful tempering of egg yolks with hot filling prevents curdling and ensures smooth custard texture.
User Reviews
Overall Rating
5
You'll Also Love
