17 February 2022

Chocolate Cream Pie

Chocolate Cream Pie - Made with Cocoa / www.delightfulrepast.com

Chocolate Cream Pie turned up on my to-do list when a friend told me she had been craving it, didn't have a good recipe, and couldn't find a single restaurant in town that made a good one.

You'll see recipes that call for huge amounts of expensive dark chocolate. I've had those pies, and they're good. But I make mine with cocoa and it gets raves.

I developed my recipe many years ago when I was a chocolate fan but haven't made it in several years. I made it for my friend this week and she loved it, so I'm posting it on the blog.

Speaking of the blog, this week is my 12th blogiversary. For 10 years I posted every week, and for 2 years every other week. I had no idea when I started Delightful Repast that I would still be doing it 12 years later!

Do leave a comment about pie or anything at all. I hope, wherever you are, you're enjoying life each day despite the difficulties. 
 

Chocolate Cream Pie - Made with Cocoa / www.delightfulrepast.com

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Chocolate Cream Pie 


(Makes one 9-inch/23cm pie, 8 servings) 

The Pastry - Pâte Sucrée (a sweet shortcrust pastry) 

1 1/4 dip-and-sweep cups (6.25 ounces/177 grams) unbleached all-purpose flour
1/4 packed cup (1 ounce/28 grams) unsifted powdered sugar 
1/4 teaspoon salt 
8 tablespoons (4 ounces/113 grams) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1/2 teaspoon vanilla extract, optional

The Custard

3 cups (24 fluid ounces/710 ml) whole or 2% milk
1 cup (7 ounces/198 grams) sugar 
1/2 packed cup (1.5 ounces/42 grams) natural unsweetened cocoa
1/3 dip-and-sweep cup plus 1 tablespoon (2 ounces/57 grams) unbleached all-purpose flour
1/4 teaspoon salt
3 large eggs
2 tablespoons (1 fluid ounce/30 ml) Kahlua or triple-strength coffee*
3 tablespoons (1.5 ounces/43 grams) unsalted butter, cold
2 teaspoons vanilla extract

* For triple-strength coffee, I put a tablespoon of ground coffee in a one-cup paper filter and pour over 1/4 cup boiled water. (I don't really know if that's precisely "triple-strength," but that's what I decided to call it!

The Whipped Cream

1 1/2 cups (12 fluid ounces/355 ml) heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract


1 Add flour, powdered sugar, and salt to work bowl of food processor; turn on for about 3 or 4 seconds to combine. Add chunks of butter; pulse to a crumb texture, leaving some visible chunks of butter. Add egg and vanilla extract; pulse until the dough starts clumping together. This is to be a crisp, more cookie-like crust, rather than a flaky pastry, so there's not quite the concern about over-processing. Flatten slightly into a 5-inch round disk, wrap in square of plastic wrap and refrigerate for 30 to 60 minutes.

2 Very lightly butter a 9-inch glass pie plate; I usually just run the butter wrapper over it. On a lightly floured piece of parchment, roll out disk to a 13-inch circle about 1/8 inch thick. Place pastry in pie plate, being careful to not stretch the dough. Leave a 1-inch overhang of dough. Crimp and flute the edge. (Sometimes you need to chill the pastry a bit before crimping.) Cover loosely with the piece of plastic wrap and place in freezer for 15 minutes. Preheat oven to 375F/190C/Gas5.

3 Fit a square of baking parchment paper that has been crumpled into a ball then opened, or aluminum foil, in the shell and fill with ceramic pie weights (baking beans). Set on a rimmed baking sheet (to catch any butter drips). Bake the thoroughly chilled crust for 15 minutes, then remove the foil and pie weights, pop on the pie crust shield and bake for another 15 minutes.

Note: I use two boxes of the ceramic pie weights, and they just fit nicely into a 200-gram tea tin. If you're not a loose leaf tea drinker, though, a quart canning jar works.

4 Remove fully pre-baked pie shell from the oven; let cool completely before filling, at least 30 minutes or hours ahead, whatever suits your schedule.

Note: I have the Le Creuset stainless steel 3.5-quart saucier, but they seem to be out of stock. Here is an alternative, and it is less expensive: Demeyere 5-ply stainless steel 3.5-quart saucier. A saucier is far better than a straight-sided saucepan for making custards and sauces. No "corners" that your whisk can't reach! 

5 Make filling while pie shell is cooling. In 2-quart saucepan, heat the milk just to a simmer. (If you don't heat the milk, the custard will take three times longer.) In heavy-bottomed 3.5-quart saucier or 3-quart saucepan, whisk together sugar, cocoa, flour, and salt. Whisk in eggs and Kahlua or coffee until thoroughly combined. Gradually add hot milk, whisking constantly. Cook over medium-high heat, whisking constantly, until you see bubbles forming at the edge and the mixture thickening, about 5 minutes or so. Custard should be very thick, with the whisk leaving trails.

Note: Food safety guidelines are that any mixture with eggs should be cooked until it registers 160F/72C on instant-read thermometer.

6 Remove from heat. Whisk in cold butter and vanilla extract until butter is completely melted. Let cool at room temperature for 15 minutes, whisking occasionally, before whisking well and pouring into pie shell. Pour into cooled crust and smooth top. Press a piece of plastic wrap or a circle of parchment onto the surface of the custard and let cool at room temperature for 30 to 60 minutes, until cool; place in refrigerator for at least 6 hours or up to 24 hours before piping on the whipped cream, garnishing, and serving.

7 With a mixer, beat cold cream, sugar, and vanilla extract on medium speed. Pay attention when you start to see the cream thickening. Continue to beat at medium speed, watching for the soft peaks stage, then the firm peaks stage. If you're just spreading the whipped cream on the pie, stop there. If you want to pipe the whipped cream, beat to the stiff peaks stage. Pay close attention at every stage; it can turn to butter before you know it!

8 With a pastry bag fitted with a 2D tip or 1M tip, pipe rosettes of whipped cream onto pie.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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60 comments:

Thomas "Sully" Sullivan said...

You’re not going to believe this, but I’ve never cared much for the combination of chocolate and crust. Then again, it IS chocolate. Something about the dry crumblies profaning the melt factor of the filling, I guess. BUT…it is chocolate, isn’t it? There are aspects of the smooth and creamy experience that will not brook dilution. Creamy topping – si; dry crumblies – no. Did I mention, nonetheless, that it IS chocolate? Chocolate. Yes, chocolate. Chocolate, chocolate, chocolate! 5 cleavers.

Lynn said...

Happy 12th anniversary. Sorry I did not find you years sooner but I do enjoy
your recipes, art work and food photos. Thank you for all of this. Lynn and Precious XX

Jean | DelightfulRepast.com said...

Sully, thank you for the coveted 5 cleavers award! Even if you're going to scrape the filling and whipped cream off the crust. I know, you can think of the crust as the plate and just leave it behind! Or I can trade you most of my chocolate filling for your crust. Deal?

Jean | DelightfulRepast.com said...

Lynn, thank you so much! I really appreciate your visits and comments.

Thomas "Sully" Sullivan said...

Crust plate. Yes! Deal.

Dee | Grammy's Grid said...

Oh, YUM! Now we're talking. This chocoholic can just taste that pie!! Thanks so much for linking up at the Unlimited Link Party 71. Pinned.

Lisa Blair said...

I appreciate you sharing your tried-and-true recipe with us!

TONY said...

Chocolate cream pie! C H O C O l a t e crrrrrreeeeeaaammm pie!
Sorry. Must pull myself together Ahem! Yes. Sorry. You had me at ,"chocolate," Jean. It sounds delicious. Just what I need at the moment.

Vee said...

Oh no! Now I'll be craving a Chocolate Cream Pie. I do love them. Happy Blogiversary!

Jean | DelightfulRepast.com said...

Sully, yes, it's a deal.

Jean | DelightfulRepast.com said...

Dee, much appreciated!

Jean | DelightfulRepast.com said...

Thank you, Lisa. Yes, "tried-and-true!"

Jean | DelightfulRepast.com said...

Thanks, Tony. Glad you liked it. Now get in the kitchen and whip one up!

Jean | DelightfulRepast.com said...

Thanks, Vee! I hope you'll take care of that craving soon.

Carol said...

Of course, you had me at "chocolate." This recipe looks so yummy. Pinned to my Recipes board.
Carol
www.scribblingboomer.com

Kitchen Riffs said...

I haven't had chocolate cream pie in a long, long time. Funny, I've suddenly got a craving. :-) Much as I like dark chocolate, a lot of times plain old cocoa works better in baked things. Happy blogiversary! Let's look forward to another 12 years. And 12 after that. :-)

Jeanie said...

Oh Jean, I don't even much like chocolate (a little, sometimes) but that looks good!

Jean | DelightfulRepast.com said...

Carol, thank you! Much appreciated.

Jean | DelightfulRepast.com said...

Thanks, KR. And you've been at it nearly as long as I have. Did you have any idea when you started that you'd be staying with it so long?!

Jean | DelightfulRepast.com said...

Jeanie, I'm the same way! But I must say I enjoyed every bite of this pie!

ellen b. said...

Such a great treat in every bite!

Gerlinde de Broekert said...

I just lately have warmed up to pies but I love anything chocolate . Thanks for this wonderful recipe and congratulations on your 12th blogiversary, time flies.

David Scott Allen said...

I can’t believe your timing, Jean! I’ve been looking for recipes that use cocoa powder and not chocolate bars. This pie would be perfect for that. And, you’re mentioning that this is your 12th blogiversary, reminds me that it’s mine as well! So funny that we started at the same time. Congratulations!

Jean | DelightfulRepast.com said...

Thank you, Ellen!

Jean | DelightfulRepast.com said...

Thanks, Gerlinde. It really does fly, doesn't it! If you like chocolate, you'll like this pie!

Jean | DelightfulRepast.com said...

I know, David. Started blogging at the same time. Both allergic to garlic. Often on the same culinary wavelength! Happy blogiversary to you, too!

Sherry's Pickings said...

happy blogiversary jean. doesn't the time fly? it will be 9 years for my blog this May. and i've met so many people and had such fun. lovely pie recipe!
cheers
S

Jean | DelightfulRepast.com said...

Sherry, thanks so much! It is fun, isn't it? I don't know if I could stop!

Richard Sheppard said...

Oh, YUM! I haven't had chocolate cream pie in years but now I've saved the recipe. I WILL make it!

Jean | DelightfulRepast.com said...

Ohhh! Thanks so much, Richard. Do let me know when you make it.

Phil in the Kitchen said...

Lovely - that is seriously good and a serious treat. It does make me feel nostalgic. There was a time when this kind of pie (or alternatively a huge chocolate cake) was the dessert you just had to have at restaurants around London. I haven't seen it much at all lately. It was also around that time that a week wasn't complete for me without a taste of Kahlua and now I've just got to drag that bottle out from the back of my cocktail cupboard.
Sincere congratulations on reaching your 12th blogiversary, especially on your determination and resilience to keep up such a regular schedule of fine content. I know how difficult it can be to keep going when life gets in the way.

Jean | DelightfulRepast.com said...

Phil, thanks so much! Your "I know how difficult it can be to keep going when life gets in the way" is soooo true! I'm really glad you mentioned that chocolate pie and cake used to be popular in restaurants around London. I was wondering that very thing. Though popular in more casual restaurants here, I don't think I've seen it on the menu at a "fine dining" establishment in recent years, being more of a homey dessert.

Pam said...

Chocolate cream pie is one of my favorites, and this one looks amazing! I am also a huge fan of banana cream pie. For some reason, I never make either of those, but I think it's just because I'd be in danger of eating the majority of the pie!

Jean | DelightfulRepast.com said...

Thanks, Pam. Yes, I know what you mean! There are a few things my husband is going to eat just small portions of that I'm crazy about, so I would end up eating the majority of it, so ... ... 😁

Marilyn @ MountainTopSpice said...

Oh my goodness, this pie looks so good, and from reading through your recipe, so amazing and wonderful it sounds! I have been looking for a wonderful chocolate cream pie. It is a family favorite. I want to try your recipe, and you give such excellent directions, thank you! Blessings to you :)

Jean | DelightfulRepast.com said...

Marilyn, thank you sooo much! I try really hard to write out the directions clearly and completely so that anyone who tries it won't have any problems. Let me know if you find anything unclear.

Dee | Grammy's Grid said...

CONGRATS, Jean! Your post is FEATURED at the Unlimited Link Party 72!

Jean | DelightfulRepast.com said...

Thanks so much, Dee. I really appreciate that!

Slabs said...

What's not to love about this, you have chocolate, you have cream, and you have dessert. Outstanding, thanks for sharing. @esmesalon #SeniorSalonPitStop

Jean | DelightfulRepast.com said...

Esme, thanks so much!

Daniela said...

Dearest Jean,
I saved the link of this post last week because I didn't want to lose this recipe of yours, I have to give it a try, it's such a temptation!!!
Thank you for sharing it and thank you for the beautiful visit you paid at ~ My little old world ~ you're always so heartily welcome, lovely lady!
Wishing you a most wonderful end of your week
XO Daniela

Jean | DelightfulRepast.com said...

Thank you so much, Daniela. It is always a treat to visit your "little old world!" I hope you will the enjoy the pie. 🤗

chickenruby said...

Happy Blogversary. That pie looks divine. Sometimes it can be more expensive to make something than it is to buy, but home made is so much more satisfying. Thanks for linking with #pocolo

Karen @ Beatrice Euphemie said...

My Grandmother used to make chocolate cream pie, but she never shared the recipe so I am so happy to see this post. Thank you for sharing - it looks divine! x K

Jean | DelightfulRepast.com said...

Thank you, Suzanne. That's true. I've gotten to the point where I only eat homemade desserts. Since I never eat more than 6 teaspoons of sugar in a day, I don't want to waste it on something mediocre!

Jean | DelightfulRepast.com said...

Karen, thank you. I hope you'll make it soon! And do make the pastry. It goes perfectly with a cream pie.

roughterrain crane said...

This is a great recipe. The quantity of your special coffee looks like a big key point.

Jean | DelightfulRepast.com said...

Thank you. Yes, I think the coffee really enhances the flavor of the chocolate and adds a lot.

Julie's Creative Lifestyle said...

Chocolate Cream Pie is one of my favorites. Thanks for sharing this wonderful pie recipe Jean!

Jean | DelightfulRepast.com said...

Julie, thanks so much!

Polly said...

Congratulations on your 12th anniversary. Your pie looks scrumptious.

Jean | DelightfulRepast.com said...

Polly, thanks so much!

Sandi@ Rose Chintz Cottage said...

Oh my, your pie sounds scrumptious, Jean! When my kids were growing up, I made two pies every weekend. Chocolate was one of them every few weeks. I haven't made a chocolate pie in quite some time. Yours sounds really good with the added coffee flavour. Yum!

Jean | DelightfulRepast.com said...

Sandi, thank you so much. I used to do so much more baking in my 20s and 30s. THAT is when I should have been blogging! Not that there *was* such a thing then! 😁

The Lazy Gastronome said...

that is one beautiful and rich looking pie!! Thanks for sharing at the What's for Dinner party! Hope your week is amazing.

Jean | DelightfulRepast.com said...

Helen, thank you. Maybe I'll make one next week when we'll be having two guests to dinner.

kitty@ Kitty's Kozy Kitchen said...

What a good friend you are to make a chocolate cream pie! I'm sure that your friend was delighted! I like your idea of a shortbread crust.

Jean | DelightfulRepast.com said...

Thanks, Kitty. For me, the crust simply *makes* a pie!

chickenruby said...

Too early for tempting my taste buds like this

Jean | DelightfulRepast.com said...

Suzanne, thanks so much!

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