Description
This decadent chocolate pie features a smooth, rich filling in a flaky crust, topped with airy whipped cream. It’s a delightful treat for chocolate enthusiasts, perfect for any occasion!
Ingredients
Scale
- 1 pre-made 9-inch pie crust
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 3/4 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- In a medium saucepan, combine the granulated sugar, cocoa powder, cornstarch, and salt. Whisk until well blended.
- Gradually whisk in the whole milk, ensuring a smooth mixture.
- Place the saucepan over medium heat, whisking constantly until the mixture thickens and bubbles (about 5-7 minutes).
- Reduce heat to low. Temper the beaten egg yolks by whisking in a small amount of the hot mixture, then return the egg yolk mixture to the saucepan.
- Continue to cook over low heat, whisking for another 2-3 minutes until thickened and coats the back of a spoon.
- Remove from heat and stir in the unsalted butter and vanilla extract until smooth and glossy.
- Pour the chocolate filling into the pre-made pie crust, smoothing the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- In a large mixing bowl, pour in the heavy whipping cream (chill the bowl in the freezer for 10 minutes beforehand).
- Beat the cream on medium speed until it thickens (about 2-3 minutes).
- Gradually add the powdered sugar while continuing to beat.
- Increase speed to high and beat until stiff peaks form, being careful not to overbeat.
- Remove the chilled pie from the refrigerator and take off the plastic wrap.
- Spread the whipped cream evenly over the chocolate filling, creating swirls or peaks if desired.
- Garnish with chocolate shavings or a dusting of cocoa powder if you like.
- Slice the pie into wedges using a sharp knife (dip in hot water for clean cuts).
- Serve immediately or refrigerate lightly covered until ready to serve.
- If you have any leftovers, cover the pie with plastic wrap and store it in the refrigerator for up to 3 days.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 30 minutes
- Cook Time: 15 minutes