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    Tills-Hart Recipes

    Chocolate Cream Pie

    Dessert
    Pie
    ​

    8 servings

    portioner

    8 hours

    total tid
    Begynd at lave mad

    Ingredienser

    1⅓ cups (161 g) chocolate wafer cookie crumbs

    5 Tbsp. unsalted butter, melted

    ¼ (50 g) cup granulated sugar

    ⅔ cup (133 g) granulated sugar

    ¼ cup (28 g) cornstarch

    ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

    4 large egg yolks

    3 cups whole milk, room temperature

    5 oz. fine-quality bittersweet chocolate or semisweet chocolate, melted

    2 oz. unsweetened chocolate, melted

    2 Tbsp. unsalted butter, softened

    1 tsp. vanilla extract

    ¾ cup chilled heavy cream

    1 Tbsp. granulated sugar

    Vejledning

    Place a rack in middle of oven; preheat to 350°F.

    Stir together 1⅓ cups (161 g) chocolate wafer cookie crumbs, 5 Tbsp. unsalted butter, melted, and ¼ cup (50 g) granulated sugar in a medium bowl. Press on bottom and up sides of a 9” pie plate (1-qt. capacity). Bake crust until crisp, about 15 minutes. Transfer to a wire rack and let cool.

    Whisk ⅔ cup (133 g) granulated sugar, ¼ cup (28 g) cornstarch, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 4 large egg yolks in a 3-qt. heavy saucepan until combined well, then add 3 cups whole milk, room temperature, in a stream, whisking. Bring to a boil over medium heat, whisking, then reduce heat and simmer, whisking, about 1 minute (filling will be thick).

    Strain filling through a fine-mesh sieve into a bowl, then whisk in 5 oz. fine-quality bittersweet chocolate (not unsweetened), melted, 2 oz. unsweetened chocolate, melted, 2 Tbsp. unsalted butter, softened, and 1 tsp. vanilla extract. Cover surface of filling with plastic wrap or a buttered round of parchment or wax paper and let cool completely, about 2 hours.

    Spoon filling into crust and chill pie, loosely covered, at least 6 hours.

    Just before serving, beat ¾ cup chilled heavy cream with 1 Tbsp. granulated sugar in a medium bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie. Do Ahead: Pie (without topping) can be chilled up to 1 day. Editor's note: This easy dessert recipe was first printed in the February 2004 issue of ‘Gourmet.’ Head this way for a peanut butter pie with graham cracker crust (in case you want two dessert options) and more of our favorite pie recipes →

    8 servings

    portioner

    8 hours

    total tid
    Begynd at lave mad

    Klar til at begynde at lave mad?

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    Ingredienser

    1⅓ cups (161 g) chocolate wafer cookie crumbs

    5 Tbsp. unsalted butter, melted

    ¼ (50 g) cup granulated sugar

    ⅔ cup (133 g) granulated sugar

    ¼ cup (28 g) cornstarch

    ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

    4 large egg yolks

    3 cups whole milk, room temperature

    5 oz. fine-quality bittersweet chocolate or semisweet chocolate, melted

    2 oz. unsweetened chocolate, melted

    2 Tbsp. unsalted butter, softened

    1 tsp. vanilla extract

    ¾ cup chilled heavy cream

    1 Tbsp. granulated sugar

    Vejledning

    1

    Place a rack in middle of oven; preheat to 350°F.

    2

    Stir together 1⅓ cups (161 g) chocolate wafer cookie crumbs, 5 Tbsp. unsalted butter, melted, and ¼ cup (50 g) granulated sugar in a medium bowl. Press on bottom and up sides of a 9” pie plate (1-qt. capacity). Bake crust until crisp, about 15 minutes. Transfer to a wire rack and let cool.

    3

    Whisk ⅔ cup (133 g) granulated sugar, ¼ cup (28 g) cornstarch, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 4 large egg yolks in a 3-qt. heavy saucepan until combined well, then add 3 cups whole milk, room temperature, in a stream, whisking. Bring to a boil over medium heat, whisking, then reduce heat and simmer, whisking, about 1 minute (filling will be thick).

    4

    Strain filling through a fine-mesh sieve into a bowl, then whisk in 5 oz. fine-quality bittersweet chocolate (not unsweetened), melted, 2 oz. unsweetened chocolate, melted, 2 Tbsp. unsalted butter, softened, and 1 tsp. vanilla extract. Cover surface of filling with plastic wrap or a buttered round of parchment or wax paper and let cool completely, about 2 hours.

    5

    Spoon filling into crust and chill pie, loosely covered, at least 6 hours.

    6

    Just before serving, beat ¾ cup chilled heavy cream with 1 Tbsp. granulated sugar in a medium bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie. Do Ahead: Pie (without topping) can be chilled up to 1 day. Editor's note: This easy dessert recipe was first printed in the February 2004 issue of ‘Gourmet.’ Head this way for a peanut butter pie with graham cracker crust (in case you want two dessert options) and more of our favorite pie recipes →