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Chocolate Cream Pie
 

Chocolate Cream Pie - By Hand

This recipe for “Chocolate Cream Pie – by Hand”
is something fun to make for Holiday entertaining.
The “by hand” inspiration comes from the fact that I don’t have any fancy cooking equipment in my home kitchen; a whisk is the most advanced tool you’ll need and there is no oven required either. Enjoy!

This recipe should be made in an 8” pie tin;
do not use a 9” pie tin.

Ingredients for the Crust

  • 2 Packs Ginger Elizabeth Chocolates Cocoa Nib Shortbread Cookies – available at the Boutique
  • 1 Tbs Butter – melted
  • 2 Tbs Sugar

Instructions for the Crust

  1. Crush the cookies by hand, working them really well until you have very fine crumbs.
  2. Mix in the sugar and add the melted butter; work until all crumbs are coated.
  3. Press into an 8″ pie tin; make sure the crust is even and not too thick in the corners.
  4. Refrigerate until needed.

Ingredients for the Topping

  • 1 Cup Whipping Cream
  • 3 Tbs Sugar
  • 1 Vanilla Bean – available at the Boutique
  • 3 Tbs Valrhona Chocolate Pearls – available at the Boutique

Instructions for the Topping

  1. Split the vanilla bean horizontally with a pairing knife. Use the back of the knife to scrape the pulp from each side.
  2. Add the vanilla bean pulp and sugar to the whipping cream.
  3. Whip the cream by hand with a whisk to stiff peaks; you can cheat and use a mixer if you have one! Pipe or mound the whipped cream on top of the pie.
  4. Sprinkle with Valrhona Chocolate Pearls.
  5. Refrigerate until ready to serve.

Ingredients for the Chocolate Filling

  • 1 1/2 Cups Milk
  • 4 Egg Yolks
  • 3 Tbs Corn Starch
  • 1/3 Cup Sugar
  • 1 Cup (5 1/2 oz) Ginger Elizabeth Chocolates 72% Bulk Chocolate – available at the Boutique

Instructions for the Chocolate Filling

  1. Heat the milk in heavy bottom pot.
  2. While the milk heats, whisk the yolks, sugar and corn starch by hand until slightly pale, about 5 minutes.
  3. Remove the milk from the heat when scalded.
  4. Whisk about half of the scalded milk into the yolk mixture to temper the yolks.
  5. Add the tempered yolk mixture to scalded milk pot, whisking constantly.
  6. Return to a medium heat, whisking constantly as the mixture begins to thicken.
  7. As soon as the mixture starts to boil, whisk vigorously for 30 seconds.
  8. Remove the pot from the heat and whisk in the chocolate, scraping down the corners, sides and bottom of the pot.
  9. Whisk once more and scrape the pot again, checking to make sure all of the chocolate has melted and the mixture is creamy.
  10. Once all of the chocolate is melted, pour the mixture into the crust.
  11. Refrigerate for 1 hour and then wrap with plastic wrap to touch. Allow at least 4 hours for the pie to set up before topping and serving.
  12. The crust and filling can be kept refrigerated for up to 48 hours. It is best to add the topping the day the pie will be served.

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