Double Chocolate Cream Pie

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5 from 2 votes

A moan-worthy pie with a sweet, rich silky filling and an easy to make cookie crumb crust.

Prep Time1

Cook Time20

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: chocolate, cream, pie

Servings: slices

Calories: 456kcal

Author: Tricia

Ingredients

For the crust:

32 chocolate wafer cookies broken into pieces
4 ½ tablespoons unsalted butter melted

For the chocolate filling:

1 ½ cups sugar
½ teaspoon salt
3 tablespoons cornstarch
1 tablespoon all-purpose flour
3 cups whole milk
3 egg yolks slightly beaten
1 tablespoons unsalted butter
1 ½ teaspoons vanilla extract
3 ounces good quality unsweetened chocolate chopped (not chocolate chips)

For the topping:

1 cup heavy whipping cream
1 tablespoon powdered sugar
¼ teaspoon pure vanilla extract

Instructions

To prepare the crust:

Preheat oven to 350°F. Pulse cookies in food processor to fine crumbs. Add butter and process until combined. Firmly press the crumbs into bottom and up the sides of 9-inch pie plate. Refrigerate about 20 minutes or until the crust is firm. Bake in the preheated oven for 10 minutes. Cool while preparing the filling.

To prepare the filling:

In a medium mixing bowl, whisk the eggs yolks. Set aside.
In a large saucepan, combine the sugar, salt, cornstarch and flour. Stir milk in gradually. Add chopped chocolate. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat. To temper the eggs, slowly drizzle half the chocolate mixture into the egg yolks while whisking constantly. Blend the chocolate egg mixture back into the saucepan with the remaining hot mixture. Boil 1 minute more, stirring constantly. Remove from the heat and add the butter and vanilla. Pour into baked chocolate crust.
Allow the filling to cool at room temperature. Lightly cover the pie with plastic wrap (not touching the filling) and chill for at least 4 hours before serving. When ready to serve, prepare the whipped cream topping and dollop or pipe on top. Garnish with grated semi-sweet chocolate or chocolate curls if desired.

To prepare the topping:

Beat the whipping cream, powdered sugar and vanilla with an electric mixer on low until it starts to thicken. Increase the speed to high and beat until medium-stiff peaks form. Top with shaved chocolate or chocolate curls if desired.

Notes

Prep time and cooking time does not include cooling and refrigeration time of about 5 hours.
Top with whipped cream just before serving.
To make the shaved chocolate in the photo, I used a vegetable peeler and a thick bar of semi-sweet chocolate.
For this recipe I use Nabisco Famous Chocolate Wafers.
This pie is best made the morning you plan to serve or the day before. Keep this pie refrigerated.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition