EMERIL'S CHOCOLATE CREAM PIE
Provided by Food Network
Categories dessert
Time 5h40m
Yield 1 (9-inch) pie
Number Of Ingredients 15
Steps:
- In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.
- In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.
- Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie.
- When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.
- Preheat oven to 375 degrees F.
- In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs.
- In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes.
- Remove the crust from the oven and let cool completely before filling.
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Rrr Eeee
[email protected]This pie was a disappointment.
Ivan Vujica
[email protected]I found this pie to be a bit bland.
Rahaman Bhai
[email protected]The crust was a bit soggy.
Louisa Vermeulen
[email protected]This pie is a bit too sweet for my taste.
Ryan Silva
[email protected]I would definitely recommend this pie to anyone who loves chocolate.
Kganya Phoofolo
[email protected]This pie is a bit challenging to make, but it's worth the effort.
Agboola Elizabeth
[email protected]The crust is flaky and buttery, and it pairs perfectly with the chocolate filling.
Mohmand Khan
[email protected]The chocolate filling is so smooth and creamy, it melts in your mouth.
Anaille Flores
[email protected]This pie is so rich and decadent, it's perfect for a special occasion.
Oppku Amoako
[email protected]I've made this pie several times now, and it's always a success. It's a great recipe to have on hand for when you need a special dessert.
Paulina Odoom
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The results are stunning, and the flavor is out of this world.
Shahzaib Shahzaib rajput
[email protected]I love the combination of chocolate and espresso in this pie. It's the perfect dessert for a special occasion.
Maddie Albin
[email protected]This pie is so easy to make, and it's always a crowd-pleaser. I've made it for birthdays, potlucks, and just because. It's always a hit!
Hakom973
[email protected]I'm not a huge chocolate fan, but this pie was amazing! The filling was light and fluffy, and the crust was perfectly crisp. I would definitely make this again.
Razil Ahmed
[email protected]This chocolate cream pie was a hit at my dinner party! The crust was flaky and buttery, and the filling was rich and creamy. I loved the hint of espresso in the chocolate, which gave it a sophisticated flavor.