CHOCOLATE CUSTARD PIE
Crispy, homemade crust filled with a decadent, rich chocolate filling and topped with billowy, sweetened whipped cream! What's not to love?! Garnish with unsweetened cocoa powder or chocolate curls.
Provided by Pam Lolley
Categories Custard and Cream Pies
Time 9h40m
Yield 8
Number Of Ingredients 20
Steps:
- Prepare crust: Pulse flour, sugar, and salt in a food processor 3 to 4 times or until combined. Add butter and shortening and pulse 10 to 12 times or until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture; pulse 5 to 6 times or until dough clumps together, adding up to 1 tablespoon water, 1 teaspoon at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; turn edges under and crimp. Prick the bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.
- Bake in the preheated oven for 12 minutes. Remove pie weights and parchment paper and continue to bake until lightly browned and crisp, 10 to 12 minutes more. Transfer to a wire rack and cool while preparing filling.
- Prepare filling: Whisk together sugar, flour, cocoa powder, and salt in a large saucepan. Whisk together heavy cream, milk, and egg yolks in a medium bowl until completely blended. Gradually whisk egg mixture into sugar mixture.
- Cook over medium heat, whisking constantly, just until mixture begins to boil, 6 to 8 minutes. Cook for 1 more minute, whisking constantly. Remove from heat and whisk in semisweet chocolate, bittersweet chocolate, butter, and vanilla until chocolate and butter have melted and mixture is completely smooth.
- Spread filling in the cooled crust. Place plastic wrap directly on the warm filling and chill in the refrigerator until set, 8 to 24 hours.
- Prepare topping: Beat heavy cream and vanilla at medium-high speed with an electric mixer until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form.
- Just before serving, top pie with whipped cream.
Nutrition Facts : Calories 815.5 calories, Carbohydrate 63.9 g, Cholesterol 258.6 mg, Fat 60.1 g, Fiber 3.2 g, Protein 9.1 g, SaturatedFat 34.7 g, Sodium 271.6 mg, Sugar 37.2 g
CHOCOLATE CUSTARD PIE
HAPPY PI DAY. (3.14) Decided to make some chocolate custard pie. Can't wait until 3-14-2015... the truest of PI Days!!!! ;) But this recipe pretty much rules, so try it out. I froze mine and served it slightly thawed. Frozen custard is like amazing!!!
Provided by Maggie May Schill
Categories Other Desserts
Time 3h10m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 450'F Bake pie crust for about 8 minutes, or until just golden.
- 2. In a large mixing bowl cream the butter and sugar together with a hand mixer until smooth.
- 3. In a small sauce pan bring the heavy cream to a scald. Pour 8 ounces of your 10 ounce chopped chocolate into the scalded cream. Add vanilla to cream chocolate mixture and stir until completely melted.
- 4. Meanwhile in a small bowl, whisk eggs yolks until smooth. Then add your flour to your egg yolks one 1/2 tablespoon at a time until completely smooth.
- 5. With a whisk, slowly pour hot chocolate cream mixture into the egg yolk mixture, whisking the entire time! (The hot chocolate and cream will cook the egg yolks. Whisking will keep the yolks from clumping and making you an omelet..eww!)
- 6. Let chocolate egg yolk mixture to cool completely!!!! (Can not emphasis this more. Pop it in the freezer for 10 minutes if you have to, just make sure it isn't hot!)
- 7. Pour chocolate mixture into butter sugar mixture and beat with a hand mixer on high for 4-5 minutes. This is your chocolate custard!!! :-D
- 8. Spread your chocolate custard filling into the 9 inch pie crust.
- 9. Top the filling with the remaining chopped chocolate.
- 10. Spoon whipped topping on top of the filling and spread out evenly. I dusted the top of the pie with cocoa powder because it was pretty!
- 11. Chill for 3 hours before serving. (Again, I froze the pie. If you like frozen custard, this pie rocks frozen!!! Just a little harder to cut.)
EASY CHOCOLATE CUSTARD
A quick, lower-fat, rich chocolate custard that does not require baking or water baths. No one will ever guess it takes 10 minutes to make! Top with whipped cream before serving.
Provided by moe's cookin'
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 4h25m
Yield 4
Number Of Ingredients 8
Steps:
- Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
- Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
- Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
- Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 25.1 g, Cholesterol 102.8 mg, Fat 5.6 g, Fiber 1.8 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 159.3 mg, Sugar 18.6 g
More about "chocolate custard pie recipes"
CHOCOLATE CREAM PIE | RECIPETIN EATS
From recipetineats.com
5/5 (59)Total Time 55 minsCategory DessertCalories 530 per serving
- Place biscuits in a food processor and whizz into crumbs. Or place in ziplock bag and bash with rolling pin or heavy cans. Pour into bowl, add butter and mix.
MAGICAL CHOCOLATE CHESS PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (38)Category DessertCuisine AmericanTotal Time 7 hrs
- I like to make sure my pie dough is prepared before I begin making this chocolate pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Brush edges with egg wash/egg white. Carefully line the inside of the pie with two pieces of parchment paper, as shown in the photo below, then pour in the pie weights. Make sure the weights are evenly distributed around the pie dish. If it’s helpful, you can watch me do this exact step in my praline pumpkin pie video tutorial. Chill the dough in the refrigerator or freezer for at least 30 minu
- Bake the cold pie crust (with weights) for 15 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake for 8 minutes to help set the bottom. Remove from the oven and set aside until step 7. You can pre-bake the crust up to 3 days ahead of time. Cover and store in the refrigerator (without weights) until ready to use.
CHOCOLATE-BANANA CUSTARD PIE RECIPE - SOUTHERN LIVING
From southernliving.com
BEST CHOCOLATE PIE RECIPE - HOW TO MAKE CHOCOLATE PIE - DELISH
From delish.com
CHOCOLATE CREAM PIE – MODERN HONEY
From modernhoney.com
22 IRRESISTIBLE CLASSIC PIE RECIPES FOR YOUR NEXT COOKOUT - MSN
From msn.com
CHOCOLATE PIE (WITH SHORTBREAD COOKIE CRUST) - TASTEFULLY GRACE
From tastefullygrace.com
CHOCOLATE CREAM PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE CUSTARD PIE - RECIPE - COOKS.COM
From cooks.com
12 BEST CHOCOLATE PIE RECIPES - THE SPRUCE EATS
From thespruceeats.com
16 CUSTARD PIE RECIPES FOR A SLICE OF OLD-FASHIONED COMFORT
From allrecipes.com
SERIOUSLY THE BEST CHOCOLATE CREAM PIE RECIPE (VIDEO)
From foodtasia.com
CHOCOLATE-COCONUT CUSTARD PIE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
CUSTARD PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE CREAM PIE - VALERIE'S KITCHEN
From fromvalerieskitchen.com
CHOCOLATE CREAM PIE (MADE FROM SCRATCH!) - THE MERCHANT BAKER
From themerchantbaker.com
CHOCOLATE CREAM PIE - HOUSE OF NASH EATS
From houseofnasheats.com
CHOCOLATE CUSTARD PIE – DANDELION CHOCOLATE
From dandelionchocolate.com
DOUBLE-CHOCOLATE CREAM PIE RECIPE - SERIOUS EATS
From seriouseats.com
You'll also love