Today on The Stay At Home Chef I'm showing you how to make
Real Chocolate Cream Pie
No pudding mixes here, we are making a real chocolate cream pie from scratch
using real chocolate.
We're not even using cocoa powder!
This is so good!
It's my favorite pie of all time!
Now the first thing that you'll need is a prepared pie crust.
You can use a regular pastry pie crust.
You can make a chocolate pie crust or
what I like to use is a graham cracker pie crust.
You can buy pre-made or I'm going to show you quickly how to make your own.
To start you'll need 1 1/2 cups of crushed graham cracker
or you could use chocolate graham crackers or even Oreos
To that we'll add 1/3 cup of granulated sugar and give it a quick stir to combine.
If you're using Oreo though, I would skip the sugar because it has that cream filling
in the middle.
Then you're going to slowly drizzle in 6 tablespoons of melted butter
You should end up with a mixture that looks like wet sand.
Then you'll scoop this into a standard 9-inch pie plate, not a deep dish just a regular
one.
Then you'll just use your hand to gently press this down
and press it up the sides as well to form a little pie crust
Then you'll bake this in a 375 degree oven
for 7 minutes until the edges are golden brown
Once it's done, place it on a wire rack to cool completely
Next we'll make our chocolate pie filling which is done on the stove
but before you head to the stove you'll want to
separate out 3 egg yolks into a bowl like this and you can see
the bowl is too large for the egg yolks, but that's exactly what we need
because we're going to add some of our hot chocolate mixture
to the egg yolks to temper them before adding them in with the rest of our chocolate mixture
so it just helps if you have these already separated and set aside ready to go.
For our chocolate filling you'll need 3/4 cup of granulated sugar
and 1/3 cup of cornstarch which will thicken this up
You want to whisk this together really quick
Then you're going to pour in 1 cup of milk
and 1 cup of heavy cream
3 ounces of unsweetened roughly chopped baking chocolate
and I like to add in 3 tablespoons of milk chocolate chips
Then we'll get this heating over medium heat
You want to stir this constantly until the chocolate melts
and the mixture starts to thicken
It kind of seems wrong at first because it looks so grainy as the chocolate starts to
melt
It'll continue to look wrong for quite a while here until
suddenly it looks nice and smooth and creamy
so just trust me and have a little patience and do not increase the heat
Keep it over medium
Now just as things start to smooth out, the mixture will also start to thicken
So at this point I turn off the heat for second
and what you'll want to do
we'll see if I can do this backwards here for you
is pour a little bit of that chocolate mixture in with the egg yolks
and whisk it really quickly
and then you'll immediately whisk this back in with your chocolate pudding
You want to work quickly on this so that you don't get any cooked little chunks of egg
yolk
Turn the heat back on to medium and let this cook for another 90 seconds to 2 minutes
Then we'll turn off the heat completely
and then we'll stir in 2 tablespoons of butter
and 1 teaspoon of vanilla extract
until it's completely combined and that butter is all the way melted.
Then we'll pour this immediately into our completely cooled pie crust.
Kind of spread it out so that it's in an even layer
You'll want to let this cool for about 30 minutes before popping
it into the fridge and allowing it to cool completely
before you add any whipped cream on top
Now you can add just plain whipped cream
You can do the little stuff from a can
You could even do cool whip...
I mean, I wouldn't do it, but you could if you really want to.
But what I'm going to show you how to make is a stabilized whipped cream
that will stay good on top of the pie for several days
That will start by sprinkling 1 teaspoon of unflavored gelatin
over 3 tablespoons of cold water in a small bowl just like this
Sprinkle it on top and let it sit.
This will need to stand for 5 minutes so we're going to set it aside
and in the meantime we're going to whip some cream
I'm going to pour 1 cup of heavy cream into a large mixing bowl
and start whipping this with a hand mixer until it reaches soft peaks
Now once you get soft peaks here, we're going to add in
2 tablespoons of powdered sugar
and 1 teaspoon of vanilla extract
and mix this in real quick
Now before we get to stiff peaks you want to take your gelatin mixture
and we're going to pop this in the microwave for just 5 to 10 seconds
until the mixture runs clear
Well, mostly clear.
I mean, it's a liquid again and that's what you're looking for
Next we're going to slowly pour this in while we continue to whip
until we reach stiff peaks
Stiff peaks meaning that you can lift it up and these little peaks hold their shape
and don't collapse back on themselves.
Now whatever you do, do not attempt to add the whipped cream
to the pie while it is still warm.
It needs to be completely cooled
In fact, mine has cooled in the fridge overnight.
You could pipe this into cool designs but all I'm going to do
is just plop it on and spread it out
Now if you spread it out like this and you still want it to be a little prettier
you can garnish it with some shaved chocolate or
you can give it just a light dusting of cocoa powder
or you could even do both.
This pie is ready to eat.
It'll stay good in the fridge for about 3 to 4 days.
Thanks for watching!
You can find the full written recipe in the video description.
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