#Chocolate cream pie how to#
#Chocolate cream pie full#
#Chocolate cream pie free#

You’ll see a couple different things in this post. So I tested it to see if I could figure out the issues. I have made this pie probably a dozen times and have never had a problem with it setting up, but I’ve had others who have had issues. I just cover it with plastic wrap and keep it in the refrigerator. Covered, it should be good for a few days.

Even with the whipped cream on the top, this pie will hold up for leftovers as well.

#Chocolate cream pie free#

But if you’d rather go with sweetened, feel free to add some powdered sugar into the whipped cream on the top. The whipped cream on top is not sweetened, but I think that it doesn’t need it since the pie is sweet.This means it’s a great pie to make the night before a holiday, though, which frees you up on the day you need it! Make sure you give yourself enough time to cool down the filling, then the pie needs to hang out in the refrigerator for at least 6 hours, preferably overnight. It’s an easy pie to make, but it does take some time. I use my favorite Pie Crust Recipe for this pie.I like to use a sifter to make sure it’s not in clumps. If you want, you can sprinkle cocoa powder over the top.Take your cream and spread it evenly over the top.Remove your pie from the refrigerator and remove the plastic wrap.Place your remaining cream and vanilla in a bowl.Once your pie is completely chilled, it’s time to top it with whipped cream! Back into the refrigerator it goes – cover the pie with plastic wrap.Take the filling and spread it into your pie crust.Then add the rest of the cream, and gently fold it in until it is all combined. Then the filling will be lightened up a bit. I think this is easiest if you take about 1/4 of the whipped cream and stir that into the chocolate filling. Now you are going to fold the whipped cream into the filling.Once the filling is cooled, whip the cream with vanilla until you have soft peaks.Once it’s all incorporated, cover with a piece of plastic wrap and refrigerate until it has cooled completely.Once it’s thick, whisk in the cream cheese.Turn on the heat and start cooking until it starts to thicken, stirring it constantly.In a saucepan, combine the sugar, cornstarch and salt.

#Chocolate cream pie how to#

How to Make Chocolate Cream Pie Start by making the chocolate filling Pie Crust – You pie crust needs to be fully baked, so plan on doing that beforehand so that it is cool and ready when you need it. Vanilla Extract – I always suggest using real vanilla extract. Heavy Whipping Cream – You’ll need heavy whipping cream for both the filling and the topping.

#Chocolate cream pie full#

Save the whites to make some Meringue Cookies.Ĭream Cheese – I have only tested this using regular, full fat cream cheese. Milk chocolate would probably work, although I have not tested the recipe using them.Įgg Yolks – You only need the egg yolks for this recipe.

I would not suggest using 1% or skim milk.Ĭhocolate Chips – I use semi-sweet chocolate chips. It really is dreamy!!Įveryone needs a good chocolate pie in their arsenal, and I’ve found mine!Ĭornstarch – This is what will help to thicken up the mixture. It is very rich and chocolatey, and smooth and creamy. This Chocolate Cream Pie is definitely a chocolate lover’s dream come true. So I’m glad that she chose this pie to switch things up for me! I tend to go for something fruity or lemony. I’ve said it before, but while I do like chocolate, it is not usually the first choice on my list. And while Thanksgiving is really all about the pie, there are still plenty of occasions for pie all year long. If you love a good chocolate dessert, also check out this Chocolate Mousse, Chocolate Crinkle Cookies, or this Chocolate Bundt Cake.īut really, I have waxed poetic about my love of pie here on Taste and Tell. Rich, creamy and silky, this Chocolate Cream Pie is a chocolate lovers dream! A creamy chocolate filling is topped with whipped cream in this easy, crowd pleasing pie.