Refrigerate it for several hours or overnight, then slice and eat. Spread it out evenly in the crust and set the pie aside to cool completely.Īdd a layer of whipped cream on top (I whip heavy whipping cream with a small amount of added powdered sugar), then shave some chocolate on top (how to do that is in the tips in the recipe below). I certainly take the time to make homemade pie crust once in a while, but in a pinch I will buy the store-bought stuff. I’m not afraid to buy the store-bought crust, by the way. It really doesn’t matter all that much since the chocolate is the star of the show in this pie. You can get all fancy here and use your great grandmother’s best pie crust recipe, or you can use the store bought stuff and just bake it. Scrape that delicious chocolate mess into a baked pie crust. That creamy chocolate filling- so warm and wonderful just lures you in and is willing you to take a bite! Don’t do it! You won’t be able to stop! I’m warning you now… your chocolate filling may not make it into the pie pan. Unsweetened chocolate is stirred in, where it will melt quickly.Īnd then you’ve got this! At this point, you must try with all of your might not to taste a spoonful. It should look a little something like this. The sweet, creamy base is heated in a saucepan until the mixture begins to thicken. #6: People will think you bought it at a bakery (or one of those pie restaurants).#2: It’s a good recipe to cross off the ‘ol bucket list.#1: Chocolate Cream Pie is an incredibly easy pie to make, even if you’re not the best pie baker.Refrigerate leftovers and eat within a few days.Chocolate Cream Pie is an especially good idea.Īnd it’s an especially good idea for a number of reasons: Just before serving, use a microplane to grate some chocolate on top. Refrigerate for at least an hour and up to overnight. Spread the filling into the cooled crust, then use a rubber spatula to scoop the remaining whipped cream on top and make swirls. Pour the melted chocolate into the bowl with the cream cheese mixture and mix until combined, then with the mixer on low speed, fold in half of the whipped cream until no streaks remain. Melt the chocolate chips and butter until melted, then stir until smooth. You should have about 7 or 8 cups of whipped cream.įit the stand mixer with the paddle attachment and in the same bowl, beat the cream cheese, cocoa and remaining 1 1/4 cups of confectioners sugar until smooth. Scrape the whipped cream into a medium bowl and set aside (you can refrigerate it until you're ready to use it). In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high for 1-2 minutes until it starts to get foamy and thicken, then on low speed add 1/2 cup of the confectioners sugar and the vanilla.Ĭontinue to whip until stiff peaks form, another 2 to 3 minutes. While the crust is cooling, make the filling.Ĩ ounce package of cream cheese, room temperature Remove from the oven and cool completely. Poke holes in the bottom with the tines of a fork and refrigerate for 20 minutes, then cover the crust with parchment and fill with dried beans, rice or pie weights.īake for 18 minutes, then remove the parchment and weights, and bake for another 2 minutes or until the crust is cooked and lightly browned around the edges. Roll out the crust and fit into a 9" deep dish pie dish. You can add a few more drops of ice water if needed.įorm the dough into a disc and wrap it in parchment paper or plastic wrap and refrigerate it for at least 30 minutes, up to overnight. Pulse just until the dough holds together when you pinch some between your fingers, maybe 30 seconds.
![chocolate cream pie chocolate cream pie](http://cookingwithserena.com/wp-content/uploads/2011/06/DSC_00292.jpg)
Pulse a few times to combine, then with the motor running, slowly pour in the water, then the vodka. Measure the flour and salt into the bowl of a food processor, then add the butter. (scroll down for the printable recipe card)ġ stick unsalted butter, cubed and chilled