Triple Chocolate Cream Pie – Country Living

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Servings: 10 Difficulty: Advanced
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International-style sweet and satisfying dessert that brings home-style flavor to your table
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This International dessert features Half-and-half 3 teaspoon Vanilla extract, Granulated sugar Chocolate Curls (recipe, Cornstarch -follows, Salt 1/2 c Heavy cream, Milk 2 teaspoon Confectioners’ sugar. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Triple Chocolate Cream Pie – Country Living

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 242.7

Description

A decadent dessert featuring a chocolate custard filling in a homemade cocoa cookie crust. Topped with whipped cream, chocolate curls, and decorative cookie stars, this pie is perfect for special occasions. The combination of smooth chocolate filling and crisp crust creates a satisfying and indulgent treat.

Ingredients

Directions

  1. Prepare Cookie Crust.
  2. Heat oven to 350'F.
  3. Lightly grease 9 inch pie plate and small baking sheet.
  4. Between 2 sheets of floured waxed paper, roll out cookie crust to 12-inch round.
  5. Remove top sheet of paper and invert crust into greased pie plate.
  6. Remove remaining sheet of waxed paper.
  7. Trim crust edge even with rim of pie plate; reserve scraps.
  8. ams; Reroll scraps to 1/4-inch thickness and cut out as many stars as possible (see Note).
  9. Place half of stars on baking sheet.
  10. With water, moisten rim of crust; press remaining stars randomly onto rim of crust.
  11. With fork, pierce bottom and all around side of crust to prevent shrinkage.
  12. Line crust with aluminum foil and fill with uncooked dried beans or pie weights.
  13. Bake cookie crust 15 minutes;
  14. remove foil with beans and
  15. bake 8 to 10 minutes longer or until edge of crust darkens slightly.
  16. Bake stars on baking sheet 5 minutes or until edges darken slightly.
  17. Cool crust in pan on wire rack; remove stars from baking pan to wire rack.
  18. Meanwhile,
  19. prepare chocolate filling: In small bowl, with wire
  20. whisk ,
  21. beat half and-half, granulated sugar, cornstarch, and salt until smooth.
  22. In 2-quart saucepan, heat milk and chocolate to boiling over medium heat, stirring occasionally.
  23. Slowly add cornstarch mixture and return to boiling, whisking constantly.
  24. Reduce heat to low and cook 1 minute more until thickened.
  25. Remove from heat and stir in 2 t vanilla.
  26. Immediately spoon chocolate filling into pie shell.
  27. Refrigerate at least 4 hours.
  28. Meanwhile, prepare Chocolate Curls.
  29. Just before serving, in small bowl with electric mixer on medium speed,
  30. beat heavy
  31. cream , confectioners' sugar, and remaining 1 t vanilla until soft peaks
  32. form .
  33. Spoon whipped
  34. cream into pastry bag fitted with large star tip; pipe 3 evenly spaced concentric circles on top of pie and a 1-inch dot in center.
  35. Gently score top of pie into quarters.
  36. Arrange Chocolate Curls on top of whipped cream on 2 opposite quarters, hiding the scored lines.
  37. Place reserved stars on top of remaining 2 quarters of pie.
  38. Serve immediately or refrigerate until ready to serve.
  39. Cookie Crust: In small bowl,
  40. combine 1 1/4 C unsifted all purpose flour and 1/4 C unsweetened cocoa powder.
  41. In large bowl, with electric mixer on medium speed,
  42. beat 1/2 C (1 stick) butter, softened, 1/2 C sugar, and 1/4 t salt until combined.
  43. Add 1 large egg and 1/2 t vanilla extract; beat on high speed until smooth and well blended.
  44. Reduce speed to very low.
  45. Add flour mixture; beat on very low speed until manageable dough forms.
  46. Chocolate Curls:
  47. Soften one 6-oz bar semisweet or bittersweet chocolate in warm
  48. place (80' to 85'F) for several hours or microwave on high (100%) power 10 seconds.
  49. form curls, hold softened chocolate in one hand; using sharp vegetable peeler, dig blade into edge or side of chocolate and bring peeler toward you; chocolate should come off in curls.
  50. If chocolate is too cold it will splinter; if it is too warm, it will not curl.
  51. Place curls on oiled plate and refrigerate.
  52. If cardboard pattern is used,
  53. place floured pattern directly on dough and
  54. cut around pattern with sharp knife.
  55. Country Living/Oct/94 Scanned & edited by Di Pahl &

Nutrition Facts

Servings 10

Amount Per Serving
Calories 242.7kcal
% Daily Value *
Total Fat 1.3g2%
Saturated Fat 0.8g4%
Cholesterol 2.4mg1%
Sodium 1267.2mg53%
Total Carbohydrate 54.2g19%
Dietary Fiber 0.0g0%
Sugars 36.0g
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, boiling, chocolate, confectioners, cornstarch, country, cream, curls, dessert, extract, follows, granulated, halfandhalf, heavy, international, living, microwave, milk, pie
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