Triple Chocolate Cream Pie
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.Directions
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Prepare the Cookie Crust: In a small bowl, combine the all-purpose flour and cocoa powder.
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In a large bowl, using an electric mixer on medium speed, beat the butter, sugar, and salt until combined.
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Add the egg and vanilla extract; beat on high speed until smooth and well blended.
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Reduce speed to very low. Add the flour mixture; beat on very low speed until a manageable dough forms.
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Heat oven to 350°F. Lightly grease a 9-inch pie plate and a small baking sheet.
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Between 2 sheets of floured waxed paper, roll out the cookie dough to a 12-inch round.
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Remove the top sheet of paper and invert the crust into the greased pie plate. Remove the remaining sheet of waxed paper.
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Trim the crust edge even with the rim of the pie plate; reserve the scraps.
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Reroll the scraps to 1/4-inch thickness and cut out as many stars as possible.
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Place half of the stars on the baking sheet.
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With water, moisten the rim of the crust; press the remaining stars randomly onto the rim of the crust.
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With a fork, pierce the bottom and all around the side of the crust to prevent shrinkage.
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Line the crust with aluminum foil and fill with uncooked dried beans or pie weights.
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Bake the cookie crust for 15 minutes; remove the foil with beans and bake 8 to 10 minutes longer or until the edge of the crust darkens slightly.
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Bake the stars on the baking sheet for 5 minutes or until edges darken slightly.
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Cool the crust in the pan on a wire rack; remove the stars from the baking pan to a wire rack.
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Prepare the Chocolate Filling: In a small bowl, with a wire whisk, beat the half-and-half, granulated sugar, cornstarch, and salt until smooth.
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In a 2-quart saucepan, heat the milk and chocolate to boiling over medium heat, stirring occasionally.
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Slowly add the cornstarch mixture and return to boiling, whisking constantly.
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Reduce heat to low and cook 1 minute more until thickened.
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Remove from heat and stir in the vanilla.
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Immediately spoon the chocolate filling into the pie shell.
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Refrigerate at least 4 hours.
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Prepare the Chocolate Curls: Soften the semisweet or bittersweet chocolate bar in a warm place (80°F to 85°F) for several hours or microwave on high (100%) power for 10 seconds.
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To form curls, hold the softened chocolate in one hand; using a sharp vegetable peeler, dig the blade into the edge or side of the chocolate and bring the peeler toward you; the chocolate should come off in curls.
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If the chocolate is too cold it will splinter; if it is too warm, it will not curl. Place curls on an oiled plate and refrigerate.
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Just before serving, in a small bowl with an electric mixer on medium speed, beat the heavy cream, confectioners' sugar, and remaining vanilla until soft peaks form.
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Spoon the whipped cream into a pastry bag fitted with a large star tip; pipe 3 evenly spaced concentric circles on top of the pie and a 1-inch dot in the center.
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Gently score the top of the pie into quarters.
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Arrange Chocolate Curls on top of the whipped cream on 2 opposite quarters, hiding the scored lines.
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Place the reserved stars on top of the remaining 2 quarters of the pie.
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Serve immediately or refrigerate until ready to serve.
Nutrition Facts
Servings 8 servings
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 28gg44%
- Saturated Fat 17gg85%
- Cholesterol 110mgmg37%
- Sodium 250mgmg11%
- Total Carbohydrate 45gg15%
- Dietary Fiber 3gg12%
- Sugars 35gg
- Protein 6gg12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
