Friday, May 20, 2011

Chocolate Cream Pie

Oh My Wow! I have made this pie many times, and it is SO scrumptious! Creamy, luscious, chocolatey, and light - absolutely delish!

The cream layer of this pie is actually based off of the Almond Cream Pie recipe (minus the almond, ha ha!). You can choose to leave in the cream cheese, or leave it out. I've tried both, and it is awesome either way. You can also substitute a chocolate crumb crust for the graham cracker crust (I've tried that too, and it gives it a nice touch!). Can you tell I'm in love with this recipe? Please give it a try - it is pure yumminess!

Chocolate Cream Pie

Serves 8-10

For the Homemade Crust (or you can use store-bought):

Adapted from this recipe

1 1/2 cups graham cracker crumbs

1/4 cup sugar (or honey sucanat)

1/4 cup (1/2 stick, 4 tbls) butter, melted

For the Chocolate layer:

Adapted from this recipe

1 cup heavy whipping cream

8 oz semi-sweet chocolate, finely chopped

2 tablespoons water

2 tablespoons sugar (or honey sucanat)

2 egg yolks

For the Cream layer:

Adapted from this recipe

1 cup heavy whipping cream

3/4 cup powdered sugar

4 oz. cream cheese, softened (optional)*

To make crust: Mix together crumbs and sugar. Add butter and stir until thoroughly mixed. Press into bottom and up the sides of pie pan. Bake at 350° for 10 minutes. Cool completely.

To make chocolate layer: Beat whipping cream to stiff peaks. Set aside. Melt chocolate in microwave, or on stovetop. In a small saucepan over medium heat, bring water and sugar to a boil. Cook until sugar is dissolved. In a separate bowl, beat egg yolks with a hand mixer (or whisk by hand). Slowly add sugar mixture while beating (or whisking). Continue beating for 1 minute. Add chocolate and stir until incorporated. Add one third of the whipped cream and mix well. Fold in remaining whipped cream, until evenly mixed. Pour into crust and smooth out. Place in the fridge while you make the top layer.

To make cream layer: With an electric mixer, beat cream cheese until smooth. Add powdered sugar and mix until creamy. In a separate bowl whip the cream into stiff peaks. Fold whipped cream into cream cheese mixture until thoroughly incorporate. Gently spoon over chocolate layer and smooth out.

*I have made this recipe both with and without the cream cheese. It is great both ways! (If you'd like to make it without the cream cheese, just add the powdered sugar to the whipping cream and beat until the cream has formed stiff peaks, then proceed with the recipe. Its that easy!)

Chill pie for at least 2 hours before serving. Enjoy!

No comments:

Post a Comment