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Chocolate Cream Pie
Recipes
Chocolate Cream Pie
8 servings
4 hours, 30 minutes total (Active 30 minutes)
Ingredients
    • For crust
    • ¼ cup unsalted butter
    • 20 chocolate sandwich cookies
    • For filling
    • 1 cup whole milk
    • ¾ cup heavy whipping cream
    • ¼ teaspoon kosher salt
    • ¼ cup unsalted butter
    • 5 large eggs
    • ⅓ cup sugar
    • 2 tablespoons cornstarch
    • ¾ cup semi-sweet chocolate chips
    • 1 teaspoon vanilla extract
    • Plastic wrap
    • For assembly
    • 1 caramel sea salt chocolate bar
    • 1 (8 oz) container whipped topping
    Steps
    1. Prepare crust. Melt butter. Place cookies in food processor bowl; process into fine crumbs. Place cookie crumbs and butter in 9-inch pie pan. Stir until combined, then press evenly along bottom and sides of pan until crust is formed.
    2. Prepare filling. Combine milk, heavy cream, and salt in medium saucepan. Bring to a simmer on medium, but do not boil. Cut butter into small chunks.
    3. Separate eggs (reserve whites for another use). Combine sugar, cornstarch, and egg yolks in medium bowl; whisk until smooth. Stir hot milk mixture slowly into egg mixture until blended. Transfer mixture back to pan. Cook on medium, stirring continuously, 4–5 minutes until custard is thickened and 160°F.
    4. Remove pan from heat. Add butter and chocolate chips; whisk until melted and smooth. Stir in vanilla, then pour custard into piecrust. Cover with plastic wrap, pressing onto surface of filling to prevent skin from forming; chill 4 hours or until set.
    5. Shave chocolate bar with vegetable peeler. Spread whipped topping evenly over pie, then sprinkle with chocolate shavings; serve.

    Amount per ⅛ recipe serving: Calories 630, Total Fat 44g, Sat Fat 23g, Trans Fat 1g, Chol 205mg, Sodium 260mg, Total Carb 54g, Fiber 3g, Total Sugar 40g, (Incl. 37g Added Sugars), Protein 8g, Vitamin D 6%, Calc 6%, Iron 15%, Potassium 4%