Double Chocolate Cream Pie is a luscious dessert that combines the rich flavors of chocolate with a smooth, creamy filling. Perfect for chocolate lovers, this pie features a decadent chocolate crust, a velvety chocolate filling, and is topped with whipped cream and chocolate shavings. Whether you’re hosting a dinner party or simply indulging your sweet tooth, this recipe will surely impress your guests and satisfy your cravings.
Ingredients:
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 ¾ cups whole milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Chocolate shavings or cocoa powder for garnish
Instructions:
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the chocolate cookie crumbs with the melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes, then remove from the oven and let it cool completely.
- Make the filling: In a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and salt. Gradually add the milk, whisking continuously to prevent lumps. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat.
- Incorporate egg yolks: In a separate bowl, lightly beat the egg yolks. Slowly add a small amount of the hot chocolate mixture to the egg yolks, whisking constantly to temper them. Then, pour the egg yolk mixture back into the saucepan with the remaining chocolate mixture. Cook for an additional 2-3 minutes, stirring constantly, until thickened. Stir in the vanilla extract.
- Fill the crust: Pour the chocolate filling into the cooled chocolate crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- Make the whipped cream: In a large bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
- Top the pie: Once the pie is set, spread the whipped cream over the top. Garnish with chocolate shavings or a dusting of cocoa powder if desired.
FAQs:
Can I use a store-bought crust for the Double Chocolate Cream Pie?
Yes, you can definitely use a store-bought chocolate cookie crust to save time. Just be sure to follow the instructions on the package for pre-baking if required.
How do I store the Double Chocolate Cream Pie?
The pie can be stored in the refrigerator for up to 3 days. Be sure to cover it with plastic wrap to keep it fresh.
Can I freeze Double Chocolate Cream Pie?
Yes, you can freeze the pie for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the refrigerator before serving.
What can I use instead of heavy cream for the topping?
If you want a lighter option, you can use whipped topping or a mixture of Greek yogurt and powdered sugar for a healthier alternative.
Can I add other flavors to the filling?
Absolutely! You can add a hint of espresso powder for a mocha flavor or a splash of peppermint extract for a minty twist.