From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/13
Warning0 allergens identified
Dark Chocolate Cream Pie
For the Crust:
For the Chocolate Custard:
To make the Crust
1
Preheat the oven to 350℉. Stir together the graham crumbs and sugar in a mixing bowl. Stir in the melted butter to combine. Pour the crust mixture into a 9-inch pie pan and press firmly onto the bottom and sides of the pan to form a crust. Bake in the preheated oven for 10-12 minutes or until lightly browned. Let cool slightly while you make the custard.
To make the Custard
1
Whisk the egg yolks in a small bowl. Set aside. In a medium-sized saucepan, whisk together the sugar, cornstarch, and salt. Add the milk and whisk until fully incorporated. Place on the stove over medium heat and cook, whisking constantly until the mixture begins to thicken and just starts to boil. Remove from the heat.
2
Temper the egg yolks by slowly adding about 1 cup of the hot thickened milk/cornstarch mixture to the bowl while whisking briskly. Add the tempered egg mixture back into the pot while whisking constantly and turn the heat on to medium again and continue whisking just until the mixture begins to boil (when it boils you know the egg yolks are cooked).
3
Remove from the heat and whisk in the vanilla and chopped chocolate just until smooth and fully incorporated. Pour immediately into the slightly cooled crust and smooth out the top quickly and cover closely with plastic wrap before the skin begins to form. Let cool on the counter until no longer hot before covering and refrigerating until fully chilled and firm, at least 3 hours. Serve with whipped cream and chocolate shavings, if desired. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Temper Your Egg Yolks Properly 🥚Slowly whisk hot milk into egg yolks while whisking constantly, then pour back into the pot to avoid scrambled eggs and achieve a silky, custard texture.
- Bloom Cornstarch for Smoothness 🎯Mix cornstarch with a small amount of cold milk before adding to the custard to eliminate lumps and create an impossibly smooth, creamy filling.
- Strain Your Custard Through Mesh 🧤Push the finished custard through a fine-mesh strainer to remove any cooked egg bits or chocolate specks, resulting in velvety perfection.
- Chill Crust Before Filling ❄️Refrigerate your baked graham cracker crust for at least 30 minutes before adding warm custard to prevent soggy bottoms and maintain structural integrity.
- Use Quality Chocolate and Let It Rest 🍫Choose premium 70% chocolate and allow it to sit at room temperature briefly before melting for better flavor development and smoother integration into the custard.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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