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Chocolate cream pie

Chocolate cream pie

Chocolate cream pie

A delicious dessert from the past, chocolate cream pie is a descendant from the classic American chocolate cream pie.

Chocolate

This amazing Chocolate Cream Pie has an easy homemade chocolate pudding layered inside an Oreo pie crust and is topped with sweetened whipped cream and chocolate curls. It’s every chocolate lover’s dream!

And, it’s PERFECT in flavor. It’s smooth and creamy with the most over-the-top rich chocolate flavor. Then you add the Oreo crust and you’ve got a real winner! It’s a total bonus that this pie is super easy to make!

Remove pan from the heat and stir in the butter, chopped chocolate, and vanilla extract. Stir well until completely smooth. (Source: tastesbetterfromscratch.com Make the chocolate pudding filling: (Source:tastesbetterfromscratch.com tI use both egg yolks and cornstarch to thicken the chocolate pie filling in this recipe. The egg yolks get tempered and added to the hot pudding filling, helping to thicken it. The cornstarch adds an additional thickening agent to help the pie set up even better. The result is a chocolate pie filling that holds together perfectly, but still has a smooth and creamy texture. (Source:astesbetterfromscratch.com)))

I love the extra “wow” factor that chocolate curls add when I use them to decorate the top of this pie! I’ve tried a few different methods, and here’s the easiest method I’ve found: (Source: tastesbetterfromscratch.com I use both egg yolks and cornstarch to thicken the chocolate pie filling in this recipe. The egg yolks get tempered and added to the hot pudding filling, helping to thicken it. The cornstarch adds an additional thickening agent to help the pie set up even better. The result is a chocolate pie filling that holds together perfectly, but still has a smooth and creamy texture. (Source:tastesbetterfromscratch.com tchopped. You can make your own double boiler to melt the chocolate (it’s very easy!), or follow my tips for melting chocolate in the microwave. (Source:astesbetterfromscratch.com)))

Melt 1 cup of good quality chocolate. I use Ghirardelli baking chips (Source: tastesbetterfromscratch.com)

chopped. You can make your own double boiler to melt the chocolate (it’s very easy!), or follow my tips for melting chocolate in the microwave. (Source: tastesbetterfromscratch.com chopped. You can make your own double boiler to melt the chocolate (it’s very easy!), or follow my tips for melting chocolate in the microwave. (Source:tastesbetterfromscratch.com t

My biggest tip for making chocolate curls is making sure the chocolate is the right consistency. Place the baking sheet with melted chocolate in the fridge for about 5 minutes, or in the freezer for 2-3 minutes. (Source: tastesbetterfromscratch.com Allow the chocolate to set. (Source:tastesbetterfromscratch.com))Pour melted chocolate onto the back of a baking sheet and smooth it into a thin layer. I use an offset spatula to smooth the chocolate into as thin of a layer as I can. (Source:astesbetterfromscratch.com)))

My biggest tip for making chocolate curls is making sure the chocolate is the right consistency. Place the baking sheet with melted chocolate in the fridge for about 5 minutes, or in the freezer for 2-3 minutes. (Source: tastesbetterfromscratch.com

If the chocolate shreds into tons of small pieces instead of folding into a curl, it’s probably too cold, so allow it to come to room temperature a little longer. (Source: tastesbetterfromscratch.com Hold your metal spatula horizontally in front of you and press it firmly against the pan at a 45 degree angle, scraping the chocolate up as you push the scraper forward. If the chocolate is set right it will begin to curl over itself as you push. (Source:tastesbetterfromscratch.com))Use a metal spatula or scraper to make the chocolate curls. Remove the pan of chocolate from the fridge or freezer. Allow it to rest on your counter for a minute or two. (Source:tastesbetterfromscratch.com))

This amazing Chocolate Cream Pie has an easy homemade chocolate pudding layered inside an Oreo pie crust and topped with sweetened whipped cream and chocolate curls (Source: tastesbetterfromscratch.com If the chocolate pulls up from the pan limp and wont curl, it is too soft, so return it to the fridge for 30 seconds to 1 minute to allow it to set up more. (Source:tastesbetterfromscratch.com tRemove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth. (Source:astesbetterfromscratch.com)))

Spread whipped cream over pie and top with chocolate curls or shavings. (Source: tastesbetterfromscratch.com)

this has a wonderful flavor - though the first time i tried it, it wouldn't set and i just ended up with a chocolate pudding. The second time i tried it, i increased it to 4 tablespoons of corn starch and that solved the problem. I don't know if that's an altitude adjustment (i live over a mile above sea level) or if it's just a general improvement The other adjustment i would recommend makes the pie filling absolutely heavenly. I reduced the amount of milk to 2 3/4 cups and add 1/4 cup of Bailey's Irish Cream. That made this pie the best cream pie i have ever had. Read More (Source: www.allrecipes.com)

www.allrecipes.com)this has a wonderful flavor - though the first time i tried it, it wouldn't set and i just ended up with a chocolate pudding. The second time i tried it, i increased it to 4 tablespoons of corn starch and that solved the problem. I don't know if that's an altitude adjustment (i live over a mile above sea level) or if it's just a general improvement The other adjustment i would recommend makes the pie filling absolutely heavenly. I reduced the amount of milk to 2 3/4 cups and add 1/4 cup of Bailey's Irish Cream. That made this pie the best cream pie i have ever had. Read More (Source:

I made this today for our Thanksgiving dinner as an alternative for those that don't like pumpkin pie and everyone loved it. First chocolate cream pie that I've ever made from scratch and I couldn't be happier with the results! I used 4 TBSP of cornstarch—and whole milk [if that makes a difference]. I also let it cook a few minutes longer, rather than removing it from the heat as soon as it started boiling. Served it in a chocolate cookie crust with whipped topping. Read More (Source: www.allrecipes.com I used 4 heaping tablespoons of cornstarch, an extra egg yoke, 2 cups cream and one cup of milk. It turned out fabulous. I also added 1 tablespoon of extra strong coffee to bring out the chocolate flavor. This recipe takes a while but the flavor is so much better than boxed. I will be using this whenever I want to prepare something extra special for my family. Read More (Source:www.allrecipes.com))

ABSOLUTLY wonderful! I've made many pies but never a chocolate cream and I'm so glad I came across this recipe. I used 4 generous tablespoons of cornstarch and it thickened up nicely. I tried using a rubber spatula but that seem to create clumps so I found that a wire wisk worked much better. Be sure to keep stirring! Also instead of a regular pie crust I used a store-bought chocolate graham cracker crust. I was practically licking the pot clean by the time I was done cooking. Add some whipped cream and chocolate curls and I know I'm going to have one happy father-in-law tomorrow! Thanks for this recipe! Read More (Source: www.allrecipes.com)

First of all - delicious! Thank you so much for sharing. I made a few changes based on previous reviews. I used 4 yolks, 1/4 cup cornstarch (which is 4 Tbsp), and I added 1 Tbsp of coffee because it was morning and I had it. The biggest change I made is I made this in the microwave! It is so easy - don't be scared to try it. (got the idea from a review of coconut cream pie on this site). I followed the directions but mixed everything in a microwave safe bowl. Once it was time to cook it, I put it in the microwave for 1 minute increments, whisking after each. I repeated the process until the filling thickened (about 12 minutes for me, but I have a small microwave - should be 8-10). This is much easier than standing at the stove constantly stirring. For my topping, I made my own whipped cream but I stablized it so it'd last longer. I sprinkled 1 tsp unflavored gelatin over 1 Tbsp cold water. Microwaved it for 30 seconds. Meanwhile, I poured 1 pint of whipping cream into bowl of mixer. Whipped starting at low moving gradually to high speed. Added gelatin, 1 tsp vanilla, and 3 Tbsp powdered sugar. Whipped until cream held peaks. (Don't overwhip or the cream will curdle). Best chocolate cream pie ever (and so easy,too!). Read More (Source: www.allrecipes.com)

chocolate cream pie isn't a big thing over here in england but i remembered it from visiting family in louisiana so had a go. this recipe was A M A Z I N G!!! really, really good. so simple to follow - tho i did follow others by using slightly more cornflour (starch) and a biscuit (cookie) base - i added a bit of coffee essence with the milk too. i shall definately be making this again. Read More (Source: www.allrecipes.com I finally found a chocolate cream pie recipe that uses cocoa instead of baker's chocolate! This is a delicious pie. I was concerned after reading another review of this recipe but I tried it anyway and am glad I did. It only took 15 minutes to cook on my stove set up beautifully and tastes great! Read More (Source:www.allrecipes.com))

I used 4 heaping tablespoons of cornstarch, an extra egg yoke, 2 cups cream and one cup of milk. It turned out fabulous. I also added 1 tablespoon of extra strong coffee to bring out the chocolate flavor. This recipe takes a while but the flavor is so much better than boxed. I will be using this whenever I want to prepare something extra special for my family. (Source: www.allrecipes.com www.allrecipes.com))this has a wonderful flavor - though the first time i tried it, it wouldn't set and i just ended up with a chocolate pudding. The second time i tried it, i increased it to 4 tablespoons of corn starch and that solved the problem. I don't know if that's an altitude adjustment (i live over a mile above sea level) or if it's just a general improvement The other adjustment i would recommend makes the pie filling absolutely heavenly. I reduced the amount of milk to 2 3/4 cups and add 1/4 cup of Bailey's Irish Cream. That made this pie the best cream pie i have ever had. (Source:

ABSOLUTLY wonderful! I've made many pies but never a chocolate cream and I'm so glad I came across this recipe. I used 4 generous tablespoons of cornstarch and it thickened up nicely. I tried using a rubber spatula but that seem to create clumps so I found that a wire wisk worked much better. Be sure to keep stirring! Also instead of a regular pie crust I used a store-bought chocolate graham cracker crust. I was practically licking the pot clean by the time I was done cooking. Add some whipped cream and chocolate curls and I know I'm going to have one happy father-in-law tomorrow! Thanks for this recipe! (Source: www.allrecipes.com I made this today for our Thanksgiving dinner as an alternative for those that don't like pumpkin pie and everyone loved it. First chocolate cream pie that I've ever made from scratch and I couldn't be happier with the results! I used 4 TBSP of cornstarch—and whole milk [if that makes a difference]. I also let it cook a few minutes longer, rather than removing it from the heat as soon as it started boiling. Served it in a chocolate cookie crust with whipped topping. (Source:www.allrecipes.com www.onceuponachef.com)))My father is one of those people for whom dessert is not really dessert unless it’s chocolate. Growing up, he

used to keep a stash of Hershey’s kisses in the back corner of the freezer, where my sister and I couldn’t reach them. Every night after dinner, he would line exactly six of them up on the arm of the sofa and relish them one by one while he watched TV. We all have our funny food quirks, right? (Source:

www.halfbakedharvest.com)

rich

 

While the crust bakes, make the filling. I wanted my filling to be extremely, extremely creamy and I wanted there to be a lot of it. It’s your basic chocolate custard but made with slightly less eggs and a splash of hazelnut liquor, for a richer chocolate flavor. (Source: www.halfbakedharvest.com The hazelnut liquor is not a must, but it does add something special to the pie. The sweet liquor really helps to highlight all the rich chocolate within the recipe. It’s a pricey ingredient, but if you make a lot of cocktails, it’s definitely a liquor I would recommend keeping on your bar cart. 

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