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Tuesday, December 1, 2009

Chocolate Cream Pie




This is the best chocolate pie EVER! Really, it is! It is just as good, if not better, than the chocolate pie from Johnny Ray's here in Birmingham. The chocolate filling is creamy and not overly chocolate. The whipped cream is perfectly sweet. This is really easy to make - I just used a frozen pie crust and it tasted great. I can't believe I waited so long to make it. I will be making this pie again for Christmas.








Chocolate Cream Pie
  • 1 baked and cooled 9' deep dish pie crust
  • 2 tablespoons unsalted butter
  • 1 1/3 cups semisweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 3 large egg yolks
  • 1 cup heavy cream, divided
  • 2 cups milk

  • Topping
  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract

Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside. In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks. Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk. Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute. Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. Whisk until the chocolate is melted and the mixture is smooth. Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly.

Topping
Place the heavy cream in a chilled mixing bowl. Whip until the whisk begins to leave tracks in the bowl. Add the sugar and vanilla and whip until the cream holds a medium peak.

Assembly
Transfer the cooled filling to the cooled, baked pie crust. Level the top with the back of a spoon or an offset spatula. Spoon or pipe the whipped cream on top. Chill the pie until ready to serve.


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13 comments:

  1. mmmmmm This sounds so good. I am not a huge fan of chocolate and love the fact that this does not have an overwhelming chocolate flavor. Will save this recipe. Thanks Stephanie

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  2. Are you using a hand wisk or a hand mixer with a wisk attachment?

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  3. I just used a hand whisk, but a mixer will work too

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  4. Quick question (though I'm not sure when you'll be able to answer): Is this safe to make completely and refridge the night before - or does the topping need to be made and added on serving day?
    Thanks! Looks delish!

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  5. Yes - you can make it completely the day before. Enjoy!!

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  6. Thank you for the "better than Johnny Ray's chocolate pie" recipe! I have been trying to find their recipe online. As a matter of fact I drove to Birmingham today (I live in Tuscaloosa) just to buy 5 of Johnny Rays chocolate pies. I'm taking 4 to a dinner tomorrow night and wanted to know if I could freeze the one I'm keeping for myself and if so, how long do you think it would still taste good?
    Thanks again for sharing your recipe!

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  7. you could freeze it - just eat it within about a month

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  8. Are you using direct heat or a double boiler? Thanks

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  9. Mrs. Whitebass - I'm using direct heat.

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  10. I have never made a chocolate cream pie & truthfully am not a fan of pie crusts, to me pie should have a graham cracker or oreo crust. But my husband requested this for Thanksgiving so along with the Ritz Carlton cheesecake you posted this will be making an appearance on our table.

    That being said, any tips for making this pie? When reading thru the recipe the one thing that caught my eye was that the chocolate melts when you put the hot mixture over it. Any issues with ever getting it to melt?

    Thanks & Happy Thanksgiving!

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    Replies
    1. I've never had any issues with the chocolate melting. It takes just a minute for it all to come together when you pour the custard over the chocolate. Just make sure you let the custard mixture thicken up. You will think it will never happen and all of a sudden it will thicken. I've always had success with this recipe. Your husband picked two amazing desserts for the holiday.

      Happy Thanksgiving!!

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  11. Just made this filling and it is decadent. I used the Hershey's Special Dark unsweetened chocolate and added 1 tsp of espresso powder. It all came together easily and quickly. Can't wait to share this pie with friends on Thanksgiving! Thanks!!

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    Replies
    1. That sounds delicious! I love the addition of the espresso.

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