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Chocolate Cream Pie with Vanilla Whipped Cream
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Brief Description
Chocolate cookie and graham cracker crust filled with chocolate pudding and topped with vanilla whipped cream, all made from scratch.
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Main Ingredient
chocolate
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Category: Pies
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Cuisine: Southern
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Prep Time: 600 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
http://www.howsweeteats.com/2015/02/chocolate-cream-pie-with-vanilla-whipped-cream/
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Tags:
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Notes:
Photo by How Sweet It Is
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Posted By: vastrother@aol.com
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Posted On: Mar 04, 2017
Number of Servings:
Ingredients:
- 16 - chocolate sandwich cookies (like oreos)
- 1 cups - graham cracker crumbs
- 6 tablespoons - unsalted butter, melted
- 2/3 cups - sugar
- 1/4 cups - cornstarch
- 1/2 teaspoons - salt
- 4 - large egg yolks
- 3 cups - whole milk
- 5 ounces - dark chocolate (I used 70%),
- 2 ounces - milk chocolate, melted
- 2 tablespoons - unsalted butter, softened
- 1 teaspoons - vanilla bean paste
- 2 cups - cold heavy cream
- 1 teaspoons - vanilla extract
- 1 teaspoons - vanilla bean paste or 1 vanilla bean, scraped
- 3 tablespoons - powdered sugar
- 4 ounces - milk chocolate, shaved or grated or curled
Directions:
Preheat the oven the 350 degrees F. Add the cookies to a food processor and blend until the cookies are in crumbs. Add the cookies and graham crumbs to a large bowl, stirring to mix. Stir in the melted butter and mix until combined and the ingredients are all wet. Press the crust into a 9-inch pie dish, so it goes up the sides of the dish. Bake for 10 minutes, then let sit and cool while you make the pudding.
In a saucepan, whisk together the sugar, cornstarch and salt. Add in the egg yolks and whisk until the mixture comes together and is combined. Turn the heat to medium-low and stream in the milk while whisking continuously.
Bring the mixture to a bowl, whisking the entire time, then reduce it to a simmer for one minute and continue to whisk. It should thicken. Place a fine mesh strainer over a bowl and pour the filling through the strainer. Whisk in the chocolate, butter and vanilla bean paste until it all comes together and is a thick and delicious chocolate pudding.
Cover the surface with a piece of plastic wrap and let cool completely for a few hours.
Pour the pudding in the pie crust and refrigerate overnight, or for at least 8 hours. Right before serving, add the whipped cream and chocolate on top.
Add the cold heavy cream to the bowl of your electric mixer. Add in the vanilla extract and beans, then with the whisk attachment beat the heavy cream on medium-high speed until stiff peaks form, about 4 to 5 minutes. Add in the sugar and beat for another minute. Top the cream pie with the whipped cream and throw the chocolate shavings on top.
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