Chocolate Cream Pie
The velvety pudding filling in this recipe is unmatched for a decadent chocolate experience. Pair the chocolate cream filling with a chocolate cookie crumb crust to intensify the chocolate flavor or use a standard pie crust. Either way, this is the best chocolate cream pie you’ve ever tasted! In my mother’s house, it was known as the “birthday pie” because it was everyone’s favorite.
Prep crust: 15 minutes
Bake crust: 10 minutes at 350°F
Prep filling: 30 minutes
Prep meringue: 10 minutes
Brown meringue: 10 to 12 minutes at 350°F
Yield: 6 servings
Pan: 6-inch pie plate
Difficulty: intermediate
Ingredients
Cookie Crumb Crust
- 3/4 cup Mandy’s Dark Chocolate Cookie Thins crumbs (19 cookies) (see “Tips”)
- 3 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
- 2 tablespoons (26 grams) granulated sugar
- Non-Stick cooking spray
Chocolate Pudding Filling
- 2 large eggs, separated (reserve egg whites for meringue topping)
- 1 ounce Baker's unsweetened chocolate squares (see “Tips)
- 1 1/3 cups whole milk, divided
- 1/4 cup plus 3 tablespoons (90 grams) granulated sugar
- 1/4 cup (30 grams) all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon plus 1 teaspoon unsalted butter
- 1/2 teaspoon vanilla extract
Meringue Topping
- 2 large egg whites, room temperature
- 1/8 teaspoon cream of tartar
- 2 tablespoons (26 grams) granulated sugar
Directions
Making the Cookie Crumb Crust
- Preheat the oven to 350°F.
- Process the chocolate wafers to fine crumb consistency.
- Melt the butter in a microwave oven. In a small bowl, stir together the crumbs, melted butter, salt, and sugar.
- Prepare a 6-inch pie plate with a light coating of non-stick cooking spray and wipe out the excess. Use your fingers to press the crumb mixture onto the bottom and sides of the pie plate. Tamp down the crust with the back of a measuring cup or spoon.
- Bake the crust on the center oven rack for 10 minutes at 350°F. Let the crust cool on a wire rack while you prepare the filling.
Making the Chocolate Pudding Filling
- In the top of a double boiler, heat 1 cup of the milk with the unsweetened chocolate squares. After the chocolate has softened, whisk together to blend.
- Combine the remaining 1/3 cup milk, sugar, flour, and salt in a blender or smoothie cup. Blend to thoroughly combine with no visible lumps.
- Add the flour mixture gradually to the chocolate mixture and continue heating. Whisk vigorously until the filling has thickened. Cook the filling for 10 minutes more, whisking frequently, and turn down the heat so that boiling water is not touching the base of the double boiler top.
- Whisk a small amount of the chocolate mixture into the 2 egg yolks. Slide the double boiler off the burner. Gradually add the egg yolks to the chocolate mixture and whisk hard to combine. Return the pan to the heat and cook for 2 more minutes.
- Remove the pan from the heat and let the pudding cool for 1 to 2 minutes on the counter. Stir the butter into the hot pudding until it is fully melted. Stir in the vanilla to thoroughly combine. Pour the filling into the crust.
Making the Meringue Topping
- Preheat the oven to 350°F.
- In a metal or glass bowl, whip the room temperature egg whites with an electric mixer at high speed until glossy and beginning to hold shape. Add the cream of tartar and beat to combine. Slowly add the sugar a tablespoon at a time, beating well until the sugar is incorporated. Continue beating the egg whites until stiff peaks form.
- Spread the meringue over the pie, taking care to spread all the way to the edges of pan. Mound the meringue in the center.
- Position an oven rack so that the meringue is 4 inches below the top element. Brown the meringue at 350°F for 10 to 12 minutes until mottled golden in color. Start checking the meringue after 8 minutes to prevent scorching. Remove the pie from the oven and let cool on a wire rack.
- After the pie cools, refrigerate to thoroughly chill and firm up the chocolate pudding filling. If serving the pie within 4 to 6 hours, do not cover. After the first serving, cover the pie.
Tips
- You can replace the cookie crumb crust with a pre-baked 6-inch pie pastry shell. Make sure you pour hot filling into a hot crust to prevent “soggy” crust.
- Substitute 3 tablespoons unsweetened cocoa powder plus 1 tablespoon unsalted butter in place of Baker's unsweetened chocolate squares.
- Top the thoroughly chilled pie with 1/2 cup whipped cream in place of the meringue.
- To make the cookie crumb crust for a 9-inch pie plate, use 1 1/2 cups Mandy’s Dark Chocolate Cookie Thins crumbs (38 cookies), 5 tablespoons melted butter, and 1 tablespoon sugar.
- To make the filling for a 9-inch pie plate, use 3 egg yolks or 2 large eggs, 2 ounces Baker's unsweetened chocolate squares, 2 1/2 cups divided whole milk (blend 1/2 cup with dry ingredients), 3/4 cup (152 grams) granulated sugar, 1/3 cup plus 1 heaping tablespoon (50 grams) all-purpose flour, 1/2 teaspoon salt, 2 tablespoons unsalted butter, and 1 teaspoon vanilla. Make the meringue with 3 egg whites, scant 1/4 teaspoon cream of tartar, and 3 tablespoons (39 grams) granulated sugar.