Chocolate Cream Pie is Kitchen Art team’s new favorite treat. The crust is crunchy and wonderful, but the best part is the filling which is smooth and rich. Garnish with freshly whipped cream and chocolate shavings for an elegant presentation!
Ingredients ( serves 10-12)
- 1 pie crust (recipe below)
- 2 Tbsp. unsalted butter
- 1 1/3 cups (160g) semisweet chocolate, chopped
- 2/3 cup (130g) granulated sugar
- 3 Tbsp. cornstarch
- 2 Tbsp. unsweetened cocoa powder
- Pinch of salt
- 3 egg yolks
- 1 cup (250ml) heavy cream
- 2 cups (500ml) whole milk
- 160g (1 1/4 cups) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 113g (1 sticks) chilled unsalted butter, cut into pieces
Equipments (available at Kitchen Art Store)
To make the dough for the pie crust, mix 1 1/4 cups all-purpose flour and 1/2 teaspoon each salt and sugar in a medium-size bowl. Cut 1 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
Add about 2 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
Flatten dough into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
Preheat the oven to 200oC.
Roll out the pie crust to fill a 9 inch pie pan. Trim the edges and use a fork to poke little holes all over the inside of the crust. Lightly line the pie crust with parchment paper and fill with pie weights or dried beans/lentils.
Bake the pie crust for 15-20 minutes or until the edges are golden brown. Allow to cool. (You can start the filling anytime, though, it will take longer than
cooling the pie shell).
For the filling, mix the chocolate, butter and vanilla together in a small bowl and set aside.
In a saucier or saucepan (off the heat), whisk together the sugar, cornstarch, cocoa and salt. Whisk in 1/4 cup of the cream until the mixture is smooth.
Follow with another 1/4 cup of cream, whisking until smooth. Finally, whisk in the egg yolks – again until smooth.
Place the pan over medium heat. As you gently heat, add in the rest of the cream and milk. Bring the mixture to a boil, whisking constantly. When it reaches a boil, set a timer for 90 seconds. Keep stirring.
At the end of the 90 seconds, remove from the heat and pour into the bowl with the butter and chocolate. Whisk until everything has melted and the mixture is once again smooth. Pour through a fine mesh strainer, then coverwith greased plastic wrap right on the surface of the custard. Chill completely.
This will take a while. I suggest using the freezer to speed things up. Basically, the bottom of the bowl should be cold to the touch before you move on.
Pour the cooled filling into the pie shell and smooth with a spatula. Put back in the fridge, covered once again, while you whip the sugar and cream into a whipped cream (beat in a stand mixer or with a hand mixer until soft peaks form).
Spread or pipe the whipped cream onto the top of the pie and keep in the fridge until ready to serve. The more time it has to set up, the better. I recommend an additional two hours after you transfer to the pie shell.
Baking- Words: Hoa Thái
Food Styling: Chi Anh – Nam San Photos: Kiyoshi Jiro- Phương Thảo