Chocolate Cream Pie

Portale recreated his mom’s indulgent dessert for our May issue in honor of Mother’s Day. Luckily for us, this recipe doesn’t require a passport. The dressed-up version is made from scratch and totally worth the effort.

Photo by Barbara B.
Adapted from instyle.com

PREP TIME

30

minutes

TOTAL TIME

40

minutes

SERVINGS

--

pie

PREP TIME

30

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Adapted from instyle.com

Ingredients

  • Pie Crust Ingredients:

  • 1 1/3

    cups all-purpose flour

  • 1/4

    tsp salt

  • 1/8

    tsp baking powder

  • 9

    tbsp European-style unsalted butter (partially frozen)

  • 4

    – 6 tbsp water

  • 2

    tbsp apple cider vinegar

  • Pie Filling Ingredients:

  • 1

    cup sugar

  • 1/4

    cup cocoa powder

  • 1/4

    cup cornstarch

  • 1

    tsp salt

  • 1 3/4

    cups milk

  • 1 3/4

    cups heavy cream

  • 8

    large egg yolks

  • 6

    oz. 72 percent cacao dark chocolate (try Valrhona)

  • 2

    tbsp European-style unsalted butter

  • Freshly whipped cream (optional)

Directions

For Crust: 1. Using a processor with a blade attachment, mix dry ingredients. 2. Add butter; pulse for 20–25 seconds, or until chunks are pea-size. 3. Slowly add water and vinegar in small amounts just until mixture comes together. 4. Form dough into a disk; cover, and refrigerate at least 1 hour. 5. On floured surface, roll out dough ⅛” thick. Line 9″ pie pan with dough; fill with pie weights or dried beans. 6. Chill 1 hour. 7. Preheat oven to 350°F. 8. Bake for 10 minutes. Let cool. For Filling: 1. In a medium saucepan, whisk sugar, cocoa powder, cornstarch, and salt. Turn heat to medium-high and gradually whisk in milk and cream, followed by yolks, until the mixture boils and thickens. 2. Remove from heat; add chocolate and butter. Stir to combine. 3. Pour filling into baked crust, and let sit until cool. Cover with plastic wrap; refrigerate for at least 6 hours. 4. Serve with freshly whipped cream.

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