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chocolate cream pie
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#1 Silky Chocolate Cream Pie

This creamy, decadent chocolate pie will satisfy that chocolate craving
Prep Time20 minutes
Cook Time10 minutes
Course: Desserts
Cuisine: American, French, Italian
Servings: 8
Calories: 758kcal

Equipment

  • 1 mixing bowl
  • 1 mixer hand mixer or stand mixer
  • 1 bain marie

Ingredients

Whipped Cream

  • 1 quart Heavy Cream
  • 1 cup sugar, confectionary 10X
  • 2 tbsp vanilla
  • 2 tsp gelatin plain

Pie Filling

  • 1 ea pie crust 10" inch
  • 12 oz chocolate chips Dark Chocolate
  • 8 oz cream cheese
  • ⅓ cup sugar
  • 2 tbsp vanilla

Instructions

Prebake Pie Shell

  • Take the pie shell, place a piece of baking paper or parchment paper(quillon liner), and put it on top of the pie crust. Fill the paper-lined crust with raw black beans or another bean. Brush the edge of the crust with melted butter or milk. Bake at 425 for 10 - 15 minutes until the crust is light brown

Whipped Cream

  • Bloom gelatin in 4 oz. of cool water, let sit for 5 minutes
    bloom gelatin
  • take 4 oz of heavy cream and heat it in the microwave for 1 minute
  • combine the cream with the bloomed gelatin
    bloomed gelatin with hot cream
  • In a mixing bowl, combine the above step along with the remaining heavy cream and confectionary sugar with either a hand mixer or stand mixer, on high speed until you form stiff peaks, place in the refrigerator for later use
    whipped cream

Chocolate Filling

  • Heat 1/2 cup of Heavy cream in the microwave for 1 minute
    double boiler
  • In a double boiler, add heated cream, cream cheese, chocolate chips, vanilla, sugar
    chocolate pie filling
  • Stir, and whisk until the mixture is thoroughly blended and is smooth

Chocolate Filling folded into Whipped cream

  • take 2 cups of the whipped cream mixture and fold in the chocolate mixture
    chocolate filling and whipped cream
  • Reserve remaining whipped cream to top the pie with
    completed filling
  • Pour the chocolate mixture into the pie shell and place it on an even surface in the refrigerator. Let the pie cool for a minimum of 12 hours. This will allow the mixture to set up firm
  • top the pie with remaining whipped cream, cut into 1/8
    chocolate cream pie

Nutrition

Serving: 1each | Calories: 758kcal | Carbohydrates: 53g | Protein: 6g | Fat: 59g | Saturated Fat: 37g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 168mg | Sodium: 132mg | Potassium: 160mg | Fiber: 1g | Sugar: 51g | Vitamin A: 2120IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg