#CHOCOLATE CREAM PIE HOW TO#
#CHOCOLATE CREAM PIE FULL#

Fill with beans or weights - Prick the crust all over, then cover with a crunched up piece of parchment paper.

Blind baking is similar to par baking, but differs in that a blind bake cooks the crust fully, whereas a par bake partially bakes it so that it is set before going into the oven at a lower temperature. The reason we blind bake a pie is for a pudding pie like this chocolate cream pie, you need the pie crust to be fully baked as it is obviously going to go in the fridge with pudding inside.

#CHOCOLATE CREAM PIE HOW TO#

It takes a little practice to get the crimp on the crust right, but par baking is a great skill to know how to do! The process for blind baking a pie crust is pretty simple. Congrats Erin, the book is AMAZING! If you don't have a copy already, you can get your hands on a copy here! How to Blind Bake a Pie Crust I definitely see a chocolate puff pastry dough happening very soon in my life. There's foolproof tips, and recipes for almost every baked good you can imagine.

#CHOCOLATE CREAM PIE FULL#

And what better recipe to use than one from my lovely friend Erin's new book, ' The Fearless Baker'.ĭespite only having met Erin IRL a handful of times, (2021 note: turns out we became besties, and I miss her millions!) I am super lucky to be able to call her a friend, and am so proud of this amazing book! It's full of all kinds of incredible gems to help you overcome any fear you may have in the kitchen. This is my first ever chocolate pie I've ever made! They aren't really a thing in New Zealand. Chocolate Cream Pie is a great addition to a dessert table, and is super easy to make ahead of time! You really can't go wrong with a pie with chocolate. We start with my homemade pie crust, then add a smooth chocolate pudding, then you can finish it either with mounds of whipped cream topping, or take it one step further and add a peanut butter whipped cream. Hi! Just popping in to share this chocolate cream pie recipe! I love making homemade pies, and this easy chocolate pie is a favourite of mine. For more Peanut Butter Recipes, Check out:.Sprinkle with chocolate curls and shavings, and serve. Pipe the cream generously on top of the pie. Add the heavy cream and continue to beat until it holds medium-stiff peaks.Īdd the whipped cream to a pastry bag fitted with a large star tip. Cover with plastic wrap directly touching the surface, and refrigerate until cold.Īt least 3 hours before you are ready to serve, add the chocolate filling to the pie shell, and refrigerate.įor the whipped cream: Right before serving, cream together the mascarpone with the sugar and vanilla bean seeds in a stand mixer fitted with the whisk attachment. Remove from the heat, then transfer to another bowl. Return the double boiler to the heat, whisk in the egg yolks, and cook, whisking constantly, until the mixture is very thick, about 20 minutes. Stir the flour mixture into the hot chocolate mixture. In a big bowl, whisk together the sugar, cornstarch, flour and salt. Add the chocolate and stir until it's completely melted.

Set aside to harden.įor the chocolate filling: Meanwhile, in the top of a double boiler heat 2 cups of the milk until almost, but not quite, boiling. Using a pastry brush, paint the inside of the pie shell with the melted chocolate in a thin even layer. Melt the bittersweet chocolate over a double boiler. If the edges start browning before the center cooks, cover them with some foil. Remove the parchment and beans, and continue to bake until completely golden and crisp looking, another 5 minutes. Bake until the crust is starting to set and the edges are browning, 20 minutes. Place a piece of parchment paper into the pie crust and fill with dried beans or pie weights. Roll the pie dough out on a lightly floured board to about 1/4-inch thick, then fit into a 9-inch pie dish and crimp the edges. For the crust: Preheat the oven to 375 degrees F.

Chocolate cream pie