A true diner classic, Chocolate Cream Pie is a head-turning treat, and just the
thing for lovers of both chocolate and pie. The crust is blind-baked, then filled
with a cooked, cooled chocolate.
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1/4 cup vegetable shortening
1/4 cup (1/2 stick) cold unsalted
1/8 to 1/4 cup ice water
2 tablespoons unsalted butter
1 1/3 cups semisweet
1 teaspoon vanilla extract
2/3 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
3 large egg yolks
1 cup heavy cream, divided
2 cups milk
1 cup heavy cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Variation - Meringue Topping
3 large egg whites (reserved
pinch of salt
1/2 cup (3 1/2 ounces) sugar
(1 1/2 ounces) water
Crust: In a medium bowl, whisk together the flour, and salt.
Cut in the shortening until it's in lumps the size of small peas.
Dice the butter into 1/2-inch pieces, and cut into the mixture until you have
flakes of butter the size of your fingernail.
Add the water, two tablespoons at a time, mixing with a fork as you sprinkle
the water into the dough.
When the dough is moist enough to hold together when you squeeze it, transfer
it to a piece of wax or parchment paper. It's ok if there are dry spots in the pile.
Use a spray bottle of water to lightly spritz these places; that way you'll add
just enough water to bring the dough together without adding too much or creating
a wet spot. Fold it over on itself three or four times to bring it together, then
pat it into a disk 3/4-inch thick.
Roll the disk on its edge, like a wheel, to smooth out the edges. This step will
ensure your dough will roll out evenly, without a lot of cracks and splits at the
edges later. Wrap in plastic and refrigerate for 30 minutes before rolling.
To blind bake the crust: Preheat the oven to 400 degrees F. Lightly grease a
9-inch pie pan that's at least 2 inches deep. This will make serving the pie easier
after it's finished.
Roll out the pastry for the pie to a 13-inch circle. Transfer it to the prepared
pan, and trim the edges so they overlap the edge by an inch all the way around.
Tuck the edges up and under, and flute them. Put the lined pie pan in the refrigerator
to chill for 10 minutes.
Line the crust with foil or parchment paper, and fill it with pie weights or
dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently
remove foil or parchment with the weights or beans. Return the crust to the oven
for 10 more minutes, until it's golden brown all over. Remove from the oven and
Filling: Place the chopped chocolate, butter, and vanilla extract in a 2-quart
mixing bowl; set aside.
In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa
and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with
no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks.
Place the saucepan over medium heat, and gradually whisk in the remaining cream
Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute.
Remove the pan from the heat and pour the mixture over the reserved chocolate
Whisk until the chocolate is melted and the mixture is smooth.
Pass the filling through a strainer into a bowl to remove any lumps.
Place plastic wrap or buttered parchment paper on the surface to prevent a skin
from forming, and chill thoroughly.
Topping: Place the heavy cream in a chilled mixing bowl.
Whip until the whisk begins to leave tracks in the bowl.
Add the sugar and vanilla and whip until the cream holds a medium peak.
Assembly: Transfer the cooled filling to the cooled, baked pie crust. Level the
top with the back of a spoon or an offset spatula.
Spoon or pipe the whipped cream on top.
Chill the pie until ready to serve.
Meringue Topping: Place the egg whites in a clean bowl with clean beaters. Add
the pinch of salt.
In a small saucepan, bring the sugar and water to a boil, stirring occasionally,
until the sugar dissolves. Boil for 2 minutes, then remove from the heat.
Whip the egg whites until they turn white and the whisk begins to leave tracks
in the bowl. Slowly add the hot sugar syrup, and continue beating until the whites
make stiff peaks.
Preheat the oven to 400 degrees F.
Pipe or spoon the meringue over the top of the filled, chilled pie, making sure
you cover the filling completely.
Place the pie in the oven for 5 to 7 minutes, until the top of the meringue is
Remove from the oven and refrigerate until ready to serve.
The filling needs to be strained while still quite warm. You can use the back
of a ladle, a flexible spatula, or a wooden spoon to stir it through the strainer.
Scrape the underside of the strainer once in a while with a clean spatula to help
the process along.
A shallow metal bowl with more surface area will chill the filling most quickly.
The closer to serving time you assemble the pie, the crispier the crust will
For best slicing, refrigerate the pie overnight before serving.
For a tropical version, add 1/4 cup of coconut milk powder to the confectioners'
sugar and sift them both together before adding to the whipped cream; beat in 1/4
teaspoon of coconut flavoring in addition to the vanilla extract.
Nutrition information: Serving Size: 1 slice (146g) Servings Per Batch: 12
Amount Per Serving: Calories: 470 Calories from Fat: 280 Total Fat: 31g Saturated
Fat: 18g Trans Fat: 0.5g. Cholesterol: 120mg Sodium: 160mg Total Carbohydrate: 42g
Dietary Fiber: 1g Sugars: 27g Protein: 6g
* The nutrition information provided for this recipe is determined by the ESHA
Genesis R&D software program. Substituting any ingredients may change the posted
Recipe and photograph used with permission from
King Arthur Flour - kingarthurflour.com.