Tuesday, January 25, 2011

Chocolate Cream Pie

I have a list of recipes that I want to find or create and one item on that list is a chocolate cream pie. There are so many yummy variations out there, but I haven't quite found what I am looking for yet. I guess there are worse things in the world than having to experiment with chocolate pie!! I found this recipe for Emeril's Chocolate Cream Pie on the Food Network website. Unfortunately, I have to admit that this one wasn't exactly what I was looking for either. But, it is a very rich, chocolate and creamy pie that you should definitely give a try!


1 cup plus 2 tbsp sugar
3/4 cup heavy cream, plus 1 3/4 cups
3/4 cup buttermilk
3 1/2 tbsp cornstarch
pinch of salt
4 egg yolks
4 oz semisweet chocolate, finely chopped
1 tbsp butter
3/4 tsp vanilla extract
3 tbsp powdered sugar
1 (9 inch) chocolate cookie crust, baked (I used a regular pie crust this time)


1. In a small saucepan, combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt. Whisk until smooth. Place over medium-high heat and bring to a boil, whisking from time to time until the mixture thickens, about 5 minutes. Continue to cook at a low boil for an additional 5 minutes, whisking constantly.

2. In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until combined and thickened, 1 to 2 minutes.

3. Pour the mixture into a mixing bowl and whisk in the chocolate, butter and vanilla.

4. Continue whisking until combined (mixture will be very thick).

5. Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.

6. Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the powdered sugar. Beat until stiff peaks form.
7. Gently fold 1/4 of the whipped cream into the cooled chocolate pudding mixture.

8. Spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie. When ready to serve, top with whipped cream and serve immediately.


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