Chocolate cream pie is a universal delight. Rich and indulgent this Black Bottomed Chocolate Cream Pie has velvety homemade custard filling that fills my family with sheer joy. A chocolate cookie crust forms the foundation and whipped cream on top is a beautiful finish.
The delicious homemade chocolate custard filling in this pie is a treat all on it’s own. 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. That would only result in the need for me to whip-up a second batch. Fo the best results use a quality brand of chocolate chips that will melt completely smooth and the filling will be like silk. Garnish the whipped cream on top with grated chocolate just before serving for a flawless finish.
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Helpful Kitchen Items:
Black Bottomed Chocolate Cream Pie
- 2 1/4 cup chocolate wafer cookie crumbs
- 1/2 cup [1 stick] butter melted
- 1/3 cup granulated sugar
- 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
- 2 cup sweetened fresh whipped cream
- cocoa powder
- 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.
- 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.
- 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.
- 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.
- 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.