I truly have the greatest friends.
In these times of quarantine and isolation, I’ve been itching to get out, to shop, and then to bake.
Well, I can’t get out and I can’t shop (autoimmune disease is hard). BUT, I can bake. And, I have the most amazing friends who make requests and then supply the goods. I wake up some mornings with a grocery delivery outside my front door and then I go to town! (Well, not literally, but in the kitchen – you know the phrase).
This time a chocolate cream pie was requested.
I decided to go over the top (of course I did) and make it super decadent, using at least three (maybe four) forms of chocolate: Triple Chocolate Cream Pie.
The homemade crust is laced with dark chocolate. The chocolate ganache filling is loaded with cocoa and semisweet chocolate. Then there’s the sweet cream layer. Finally, dark chocolate shavings garnish the top of this masterpiece.
To all the Chocolate Lovers out there – eat your heart out!
Triple Chocolate Cream Pie
Crust:
8 Tbs. ice cold butter, cubed into 1″ pieces
1 large egg
1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 Tbs. vinegar
2-3 Tbs. ice water
In the bowl of a large food processor, pulse together the butter, egg, flour, cocoa, and vinegar until crumbly. Slowly drizzle in just enough water to wet the dough. Continue pulsing until beady.
Transfer to flour dusted parchment paper and form into a disc, using your hands.
Top with another layer of parchment and roll out into an 11″ crust.
Transfer to a 9″ pie plate, folding under the edges and then crimping for a decorative effect.
Chill the crust for 30 minutes.
Chocolate Ganache Filling:
2 cups whole milk
3/4 cup white sugar
1/2 cup unsweetened cocoa powder
1 1/2 semisweet chocolate chips
8 Tbs. butter
6 large egg yolks
3 Tbs. cornstarch
In a medium bowl, whisk together the egg yolks and cornstarch. Set aside.
In a medium saucepan, bring the milk and sugar to a simmer. Stir constantly. Once the sugar is dissolved, whisk in the cocoa powder and continue to whisk, so as not to burn.
Begin to temper the egg yolk mixture, adding about 1/4 cup of the chocolate milk to the bowl, quickly whisking so the eggs don’t cook or curdle, and repeating two more times. Continue whisking.
Then, add the butter and chocolate chips to the chocolate milk and whisk until very well combined and smooth – somewhat thick. Cool slightly. Then, pour in the tempered egg mixture and whisk until fully combined and smooth.
Fill the cooked and cooled pie crust with the chocolate ganache filling. (You can reserve any extra in little ramekins to enjoy as “pudding” or custard any other time).
Chill and set for several hours.
Whipped Cream Topping:
2 cups cold whipping cream
1/2 cup sugar
1 tsp. vanilla extract
chocolate shavings
Using a stand mixer, beat the cold whipping cream, sugar, and vanilla rapidly until stiff, about 10 minutes.
Slather the cream over the set chocolate ganache and garnish with chocolate shavings.
Keep refrigerated.
