Black Bottomed Chocolate Cream Pie

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Black Bottomed Chocolate Cream Pie – Chocolate cream pie is a universal delight.  This black bottomed chocolate cream pie fills my family with sheer joy.  When making it, I don’t dare turn my back on the chocolate custard, or some of my family members would be quite happy to eat it straight from the bowl making it necessary to whip-up a second batch.

Black Bottomed Chocolate Cream Pie

 

 It has a delectable homemade custard filling, and once you  make it, you’ll see just how simple it is to prepare from scratch. It’s crowd control in the form of a pie and is guaranteed to keep any crowd focused and happy for a while. That is, until it’s gone.

Ingredients you’ll need:
Crust: 
2 1/4 cup chocolate wafer cookie crumbs
1/2 cup [1 stick] butter, melted
1/3 cup granulated sugar
Filling:
3/4 cup granulated sugar
4 Tbsp corn starch
1/2 tsp salt
4 large egg yolks
3 cup half & half
10 oz bittersweet chocolate chips, melted
4 Tbsp butter, divided
1 tsp pure vanilla extract
Topping:
2 cup sweetened fresh whipped cream
cocoa powder

Directions:
Preheat the oven to 350°F and spritz a 10-inch deep dish pie pan with cooking spray.  In a small bowl, toss together the chocolate cookie crumbs, sugar and melted butter.  Press evenly into the pie plate.  Bake for 12-15 minutes or until set.  Cool completely.

Black Bottomed Chocolate Cream Pie

Melt the bittersweet chocolate with 2 Tbsp butter until smooth.  This can be done in a double boiler over simmering water or in a microwave.  In the microwave, heat in 20 second increments, stopping to stir each time.  Repeat until smooth.

Black Bottomed Chocolate Cream Pie

To make the custard:
In a small bowl, mix together the sugar, cornstarch and salt.  Separate the egg yolks from the egg whites.  Reserve the egg whites for another recipe or freeze.  Whip the egg yolks together then into the sugar mixture.  Add the half and half and 2 Tbsp butter of butter to a heavy bottomed saucepan.  Heat over medium-high heat until the butter has melted and the half and half is hot.

Black Bottomed Chocolate Cream Pie

Whisk the sugar-egg mixture into the half and half then bring to a boil.  Lower the temperature to medium to prevent scorching, whisking constantly for 1 minute after thickened.  Remove from the heat and whisk in the melted chocolate and vanilla.

Black Bottomed Chocolate Cream Pie

Pour into a glass  bowl, and press plastic wrap directly on top of the chocolate custard to prevent a film from forming. Chill completely for around 2 hours.  After chilling the chocolate custard, stir until  smooth then spread into the pie shell.  Chill for 4-6 hours to allow the filling to set-up prior to cutting.  Top with fresh whipped cream and a sprinkle of cocoa powder before serving. Yield: 10 pieces

Black Bottomed Chocolate Cream Pie

Black Bottomed Chocolate Cream Pie
 
Author:
Serves: 10 pieces
Ingredients
  • Crust:
  • 2¼ cup chocolate wafer cookie crumbs
  • ½ cup [1 stick] butter, melted
  • ⅓ cup granulated sugar
  • Filling:
  • ¾ cup granulated sugar
  • 4 Tbsp corn starch
  • ½ tsp salt
  • 4 large egg yolks
  • 3 cup half & half
  • 10 oz bittersweet chocolate chips, melted
  • 4 Tbsp butter, divided
  • 1 tsp pure vanilla extract
  • Topping:
  • 2 cup sweetened fresh whipped cream
  • cocoa powder
Instructions
  1. Preheat the oven to 350°F and spritz a 10-inch deep dish pie pan with cooking spray.
  2. In a small bowl, toss together the chocolate cookie crumbs, sugar and melted butter. Press evenly into the pie plate.
  3. Bake for 12-15 minutes or until set. Cool completely.
  4. Melt the bittersweet chocolate with 2 Tbsp butter until smooth. This can be done in a double boiler over simmering water or in a microwave. In the microwave, heat in 20 second increments, stopping to stir each time. Repeat until smooth.
  5. To make the custard: In a small bowl, mix together the sugar, cornstarch and salt.
  6. Separate the egg yolks from the egg whites. Reserve the egg whites for another recipe or freeze.
  7. Whip the egg yolks together then into the sugar mixture.
  8. Add the half and half and 2 Tbsp butter of butter to a heavy bottomed saucepan. Heat over medium-high heat until the butter has melted and the half and half is hot.
  9. Whisk the sugar-egg mixture into the half and half then bring to a boil. Lower the temperature to medium to prevent scorching, whisking constantly for 1 minute after thickened.
  10. Remove from the heat and whisk in the melted chocolate and vanilla.
  11. Pour into a glass bowl, and press plastic wrap directly on top of the chocolate custard to prevent a film from forming. Chill completely for around 2 hours.
  12. After chilling the chocolate custard, stir until smooth then spread into the pie shell.
  13. Chill for 4-6 hours to allow the filling to set-up prior to cutting.
  14. Top with fresh whipped cream and a sprinkle of cocoa powder before serving.

 

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