Chocolate Cream Pie

Votes: 1

Time: 2 hours 20 minutes
Complexity: easily
Servings: 10

This pie will captivate everyone with its luxurious appearance, rich chocolate flavor, and silky filling topped with a light cloud of whipped cream. To make it, you'll need a ready-made pie crust. Buy one in the prepared foods section of a grocery store or bake it ahead of time using your favorite recipe. The crust is filled with chocolate cream, and the pie is then chilled for several hours. To enhance the chocolate flavor, a little coffee is added to the filling, but you can substitute any liqueur. Serve garnished with fresh whipped cream and chocolate shavings.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 large eggs
3/4 cup sugar
2 tablespoons of water or coffee
130 g unsalted butter, softened
1/4 teaspoon coarse salt
80 g of dark or semi-sweet chocolate, or a mixture of them, melt and cool slightly
1.5 tsp vanilla extract
1 baked pie crust diameter 22 cm.
1 cup heavy cream
1 tbsp powdered sugar
Chocolate shavings, for decoration

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: dark chocolate, semi-sweet chocolate, shortcrust pastry, eggs, cream, coffee

Cooking the dish according to the recipe:

Pour 2 cm of water into a medium saucepan and heat over medium heat. In a large heatproof bowl, whisk the eggs with 1/2 cup of sugar and water (or coffee). Set the bowl over simmering water and whisk constantly until the eggs are thick and fluffy, and a drop of the mixture holds its shape, about 5 minutes. Remove from heat and set aside to cool, whisking occasionally to prevent curdling.

Try adding your favorite liqueur, such as Kahlua, Chambord, or Grand Marnier, instead of coffee or water.

Note

Prepare the custard in a large bowl so your hand is further away from the heat and the custard cooks faster..
In a large bowl, combine the butter, salt, and remaining 1/4 cup sugar and beat with a mixer on medium-high speed until fluffy. Pour in the chocolate and 1 1/4 teaspoons vanilla extract and continue beating, scraping down the sides of the bowl as needed. Add the custard and continue beating until the filling is thick, fluffy, and smooth, about 5 minutes.

Spread the filling on the pie crust and cover with plastic wrap. Refrigerate until completely cool and set, about 2-3 hours. Before serving, whip the cream with the powdered sugar and the remaining 1/4 teaspoon of vanilla extract until soft peaks form.
Spread the topping over the pie and garnish with chocolate shavings.