Double-Chocolate Cream Pie Recipe
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Prep Time
10m
Cook Time
30m
Total Time
40m
This double-chocolate cream pie recipe features a flaky old-fashioned pie dough crust and a rich, smooth filling made with dark chocolate, vanilla, sugar, espresso powder, and Dutch cocoa powder. The pie is topped with a Swiss meringue for a decadent and delicious dessert.
Recipe Options
Ingredients
Servings:
16
Scale:
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0.25
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0.5
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6
For The Filling
For The Topping
Steps
1
For the Filling: Place chopped chocolate in a medium bowl, add vanilla, and suspend a large, single-mesh sieve over the top. Whisk sugar, salt, espresso powder, cocoa powder, and cornstarch together in a 3-quart stainless steel saucier. Add egg yolks and roughly 1/2 cup of the milk and whisk until smooth before adding the rest of the milk. Cook over medium-low, stirring gently with a whisk until hot to the touch; about 6 minutes.
2
Increase heat to medium and continue whisking gently until thick and bubbly, about 5 minutes (if it's not bubbling by then, feel free to crank up the heat). When you see that first bubble, set a timer and continue whisking exactly 90 seconds. Immediately pour into the sieve, pressing with a flexible spatula until custard passes through. Fold until chocolate has melted into the custard, and cover with a heavy towel.
3
For the Topping: Adjust oven rack to lower-middle position and preheat to 375°F (190°C). Prepare Swiss meringue as directed. Pour custard into the prepared crust, and dollop meringue over top. Gently spread it edge to edge with the back of a fork, using the tines to sculpt it into a pretty design. Place on a wire rack set inside a 13- by 18-inch rimmed baking sheet and bake until well browned, about 15 minutes (this set-up minimizes heat transfer to the custard).
4
To Serve: Cool 1 hour at room temperature, then cover loosely in plastic and refrigerate to an internal temperature of 60°F (16°C), about 3 1/2 hours. Cut with a wet chef's knife, rinsing the blade clean with cold water between each slice. Wrapped in plastic, leftovers can be refrigerated up to a week.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories188kcal
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Fat6g
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Saturated Fat3g
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Carbohydrates29g
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Fiber0g
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Sugar23g
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Protein4g
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Cholesterol67mg
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Sodium101mg
Percent Daily Values are based on a 2,000 calorie diet.