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
- Crush the cookies by hand, working them really well until you have very fine crumbs.
- Mix in the sugar and add the melted butter; work until all crumbs are coated.
- Press into an 8″ pie tin; make sure the crust is even and not too thick in the corners.
- 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
- Split the vanilla bean horizontally with a pairing knife. Use the back of the knife to scrape the pulp from each side.
- Add the vanilla bean pulp and sugar to the whipping cream.
- 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.
- Sprinkle with Valrhona Chocolate Pearls.
- 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
- Heat the milk in heavy bottom pot.
- While the milk heats, whisk the yolks, sugar and corn starch by hand until slightly pale, about 5 minutes.
- Remove the milk from the heat when scalded.
- Whisk about half of the scalded milk into the yolk mixture to temper the yolks.
- Add the tempered yolk mixture to scalded milk pot, whisking constantly.
- Return to a medium heat, whisking constantly as the mixture begins to thicken.
- As soon as the mixture starts to boil, whisk vigorously for 30 seconds.
- Remove the pot from the heat and whisk in the chocolate, scraping down the corners, sides and bottom of the pot.
- Whisk once more and scrape the pot again, checking to make sure all of the chocolate has melted and the mixture is creamy.
- Once all of the chocolate is melted, pour the mixture into the crust.
- 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.
- 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.