Chocolate Cream Pie with Espresso Whipped Cream

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Chocolate Cream Pie with Espresso Whipped Cream

Prep Time 1 hour
Cook Time 20 minutes
Cooling Time 4 hours
Course Dessert
Servings 8

Ingredients
  

**For the crust:**

  • – 1 par-baked flaky pie crust see link below for our favorite recipe
  • – 3 oz chopped dark chocolate
  • – 2/3 cup sea salt caramel optional, see link below for our recipe

**For the filling:**

  • – 1/2 cup granulated sugar
  • – 1/4 cup cornstarch
  • – 2 large eggs
  • – 2 1/2 cups whole milk
  • – 1/2 teaspoon salt
  • – 1 tablespoon vanilla extract
  • – 5 oz dark chocolate best quality, like Valrhona
  • – 4 tablespoons salted butter

**For the espresso whipped cream:**

  • – 1 1/3 cups heavy cream
  • – 1 teaspoon espresso powder
  • – 3 tablespoons granulated sugar
  • – 2 teaspoons vanilla extract
  • – Chocolate shavings for topping optional

Instructions
 

**Chocolate and Caramel Lined Crust:**

  • Have a par-baked and cooled flaky pie crust ready.
  • Melt the chocolate (using a microwave or double boiler).
  • Spread the melted chocolate over the pie crust and refrigerate for 10 minutes to harden.
  • Spread the caramel over the hardened chocolate layer and refrigerate until ready to fill.

**Chocolate Pastry Cream:**

  • Set aside a bowl with a fine-mesh sieve.
  • In another bowl, whisk together cornstarch and sugar, then add eggs and whisk until smooth.
  • In a saucepan, heat milk, salt, and vanilla over medium-high until just below boiling. Stir frequently.
  • Gradually whisk 1/3 of the hot milk into the egg mixture, then combine with the remaining hot milk. Cook over medium heat, whisking constantly, until thickened and just boiling.
  • Strain the mixture through the sieve into a bowl.
  • Add chocolate and stir until melted, then add butter one tablespoon at a time until smooth. Let cool for 10 minutes.
  • Pour the pastry cream into the chocolate and caramel-lined crust. Press plastic wrap onto the surface and chill for at least 4 hours, preferably overnight.

**Espresso Whipped Cream:**

  • In a large bowl, whip the cream on medium-high speed. As it thickens, add sugar, espresso powder, and vanilla. Continue whipping until medium-firm peaks form.
  • Remove the pie from the fridge, take off the plastic wrap, and top with whipped cream. Optionally, add chocolate shavings before serving. Enjoy!

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