AH! Big day for Whipped.
I’m launching my first ever Cooking Demo Video!
Ok, and I’m so nervous!! So be nice please. In the spirit of Christmas…at least wait until I’ve had a few glasses of wine to lay it on me :)
I’ve been wanting to start posting videos for a while now, I think its a cool way to show some of my more labor intensive recipes so you guys can get a good look at what you need to do. That’s why I thought my Chocolate Cream Pie would be a perfect video debut! It’s simple ingredients, but there’s a few quick steps that you need to do in the right order to get that creamy chocolate texture.
So thank you in advance for being my guinea pigs, this is a learning process! And I would love love your feedback! I want to make these as fun and user friendly as possible so any comments will be such a great help.
Ok….so……here we go!
Below is the printable version of the recipe. The one thing I didn’t do in the video was describe just how DELISH this pie is! I wish I could take total credit for the recipe but it comes from my favorite baking cookbook, The Sono Company Cookbook. I give this book as gifts every Christmas – it is THAT good. Literally every recipe is life changing. Including this pie. Whenever I make everyone cannot get enough! The texture is so smooth and creamy with the perfect chocolate flavor. The added chocolate graham cracker crust takes it over the top. Enjoy!!
Chocolate Cream Pie
For the Chocolate-Graham Cracker Crust
- 1 1/4 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted and cooled slightly
- 3 tablespoons granulated sugar
- 1/8 teaspoon coarse salt
- 1 2/3 oz semisweet chocolate, coarsely grated on the large holes of a grater
For the Chocolate Pastry Cream
- 6 egg yolks
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 3 cups milk
- 1/3 cup unsweetened cocoa powder
- 4 oz semisweet chocolate, finely chopped
- 1/4 teaspoon coarse salt
- 1 tablespoon vanilla extract
- 4 tablespoons unsalted butter, cut into 1/2-inch pieces
For the Whipped Cream
- 3/4 cup whipping cream
- 2 tablespoons confectioners’ sugar
- Set the oven rack in the middle position. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Grease a 9-inch pie plate with baking spray; set aside.
- Make the Graham Cracker Crust – In a large bowl, mix the crumbs, butter, sugar, and salt. Add the chocolate and mix thoroughly. Press the graham cracker mixture into the bottom and up the sides of the prepared pie plate. Chill the crust for at least 20 minutes.
- Set the chilled pie crust on the prepared baking sheet and bake until you can smell the chocolate and butter cooking, and the edges of the crust are browning gently, 18-20 minutes. Transfer to a wire rack to cool.
- Make the Pastry Cream – In a medium bowl, whisk together the egg yolks, about half the sugar, all the cornstarch, and 1/2 cup of the milk.
- In a saucepan, combine the rest of the sugar, the remaining 2 1/2 cups milk, the cocoa, chocolate, and salt. Bring to a simmer. Whisking constantly, gradually pour the hot milk into the egg mixture to temper it. Set a strainer over the saucepan. Strain the custard mixture back into the saucepan and bring to a boil over medium heat, whisking constantly. boil for 10 seconds in the center of the pan, not just around the sides. The mixture should thicken to a pudding-like consistency.
- Transfer the pastry cream to the bowl of standing mixer fitted with the paddle attachment and beat on medium speed for 2-3 minutes, to cool slightly. Beat in the vanilla extract. With the mixer running, beat in the butter, a little at a time.
- Pour the pastry cream into the pie shell and smooth the top. Refrigerate until very cold, 20 to 3 hours.
- Combine the heavy cream and confectioners’ sugar in the bowl of a standing mixer fitted with the whisk attachment and beat until soft peaks form. Spread over the chocolate cream. Refrigerate until ready to serve.