Old Fashioned Chocolate Cream Pie Recipe

Extra chocolatey, creamy, and sweet Traditional Chocolate Cream Pie with cookie dough and double chocolate filling. The classic pie has been improved. The smooth, uncomplicated pie will please everyone. Ingredients are basic in this filling. The recipe has lots of chocolate and a hint of hazelnut liqueur.

Ingredient

– CRUST – 2 1/2 cups chocolate wafers, or Oreo cookie – 6 tablespoons melted salted butter – FILLING – 1/2 cup granulated sugar – 3 tablespoons cornstarch – 2 tablespoons unsweetened cocoa powder, plus more for topping – 1/2 teaspoon kosher salt – 3 cups whole milk – 5 large egg yolks, beaten – 8 ounces semi-sweet or dark chocolate, chopped – 1 tablespoon hazelnut liquor (optional) – 4 teaspoons vanilla extract – 1 3/4 cups heavy cream – 1 tablespoon maple syrup, honey, or powdered sugar

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1

Warm the oven up to 350° F. Butter a pie plate or spring form pan that is 8 inches in diameter.

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2

Pulse cookies and butter in a food processor till fine crumbs. Press the mixture into the pan. Bake 12-14 minutes till golden.

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3

Make filling. Mix sugar, arrowroot, cocoa, and salt in a medium pot. Make a paste with 1/3 cup milk. Whisk remaining milk slowly until incorporated. Add yolks.

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4

Heat the saucepan on medium-high and slowly boil. Keep stirring until the mixture thickens and turns pudding-like, 5-8 minutes. Watch closely.

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5

In a large bowl, mix chopped chocolate, hazelnut liquor, and 2 tablespoons vanilla. Strain chocolate pudding over chopped chocolate with a fine-mesh strainer. Mix until chocolate melts and pudding is creamy. Cover and chill 30–60 minutes.

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6

To make soft peaks, whisk 3/4 cup of cream with an electric mixer. After folding the whipped cream into the chocolate filling, spoon it into the crust. Cool 4 hours.

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7

For soft peaks, beat the remaining cream, maple syrup, and 2 teaspoons vanilla with an electric mixer before serving. Swirl cream on pie. Slicing and enjoying! The pie will last 2-3 days refrigerated.

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also see

also see

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