Dark Chocolate Cream Pie
 
 
A rich dark chocolate cream pie with a buttery, cookie-like crust, a rich chocolate cream filling, and piles of homemade whipped cream on top.
Yield: 8 servings
Ingredients
For the pate sucree
  • ½ cup (114 g) unsalted butter, room temperature
  • ¼ cup (50 g) sugar
  • ½ tsp kosher salt
  • 1 cup (140 g) all purpose flour
  • 1 egg yolk
For the pie
  • 6 oz (168 g) bittersweet chocolate, chopped
  • ¾ cup (180 g) half and half
  • 2½ cups (600 g) heavy cream
  • 4 egg yolks
  • ⅓ cup (70 g) sugar
  • ¼ tsp vanilla extract
  • ¼ tsp kosher salt
  • 3 tbsp powdered sugar
  • 1 tbsp cornstarch
  • slab milk chocolate, for decorating
Instructions
For the pate sucree
  1. Combine the butter, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Cream together for 2-3 minutes on medium-high speed. Scrape down the sides of the bowl, then add in the flour and mix on low speed for 30 seconds or until combined. Add in the egg yolk and mix for another 30 seconds or just until the dough comes together.
  2. Pat the dough into a disc and wrap tightly in plastic wrap. Refrigerate for 1 hour.
  3. Remove the dough from the refrigerator and allow to soften at room temperature for 30 minutes. Roll the dough between two pieces of parchment paper into 10 to 11-inch pie shell, then fit into a 9 inch pie pan. If it breaks, then patch up any tears using dough from the edges or by gently pressing the dough back together in the pan. Trim the dough so that it is even with the rim of the pan.
  4. Freeze for 30 minutes.
For the pie
  1. Heat oven to 350F.
  2. Bake the prepared, chilled pie crust for 30-35 minutes or until golden. While still warm, sprinkle with 1 oz (25 g) of the bittersweet chocolate. Return to the oven for 30 seconds. Then remove from the oven and brush the melted chocolate all over the bottom and up the sides of the pie shell. Set aside to cool.
  3. Meanwhile, combine the half and half and 1 cup (240 g) of the heavy cream in a medium pan. Scald over medium-high heat (ie cook just until small bubbles form on the edges of the pan).
  4. Pour the remaining 5 oz (140 g) of chocolate in a heatproof bowl and melt in the microwave or over a double boiler. Remove from the heat and pour the hot cream over the melted chocolate. Whisk until completely combined.
  5. Place the egg yolks in a medium bowl and whisk in the sugar. Slowly pour the hot chocolate-cream mixture into the egg-sugar mixture a little at a time to temper it, whisking constantly. Once all of the chocolate-cream mixture has been incorporated into the eggs, pour the entire thing back into the saucepan that you used to scald the milk. Over medium-low heat cook, stirring constantly, for 6-7 minutes or until the mixture thickens enough to coat the back of a spoon.
  6. Once ready, stir in the vanilla and salt and pour into the prepared pie shell. Refrigerate, uncovered, for 8 hours or overnight.
  7. To make the whipped cream, combine the remaining 1½ cups (360 g) heavy cream, powdered sugar, and cornstarch in the bowl of a stand mixer fitted with the whisk attachment until stiff peaks form.
  8. Spoon or pipe the whipped cream onto the chocolate filling. Shave pieces of the milk chocolate bar on top for decoration, if desired. Slice and serve.
Notes
Recipe from Flour
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/12/dark-chocolate-cream-pie.html