Chocolate Cream Pie
Our goal is to keep this Chocolate Cream Pie
(and most of what we do) SIMPLE
This is such an easy prep - and completely decadent. A must do for this one is to make sure you use heavy whipping cream in equal proportions to the milk. You need that extra butter fat to bind it all together.
This recipe calls for a normal dish, not a "deep-dish" pie shell. The idea is to have a shorter pie, which gives you the opportunity to add a whipped topping if you like.
This also works well in a sheet pie format, where you use a HalfPan or larger. Spread the pie dough and roll up onto the edges, bake it off for 8 minutes, and then add the chocolate filling. HalfPans and most sheetpans have a one inch edge, so the shorter pie technique works in many places.
Honestly, professional caterers seldom make pie crust from scratch. Read about how we do it, and how you can save lots of time too:Caterer’s Pie Secrets gives you lots of ideas, especially for larger parties.
Remember that good baking is more like careful chemistry. Measure your ingredients, avoid substitutions, and use ASK-a-CATERER for free party recipes and ideas.
Portions/Servings This recipe will feed 8 people, a total of one pie.
Read about Party Food Quantities to plan for more or less.
1 - 9/10 inch chocolate pie crust, baked - We like Keebler
1/2 cup whole milk
1/2 cup cream
splash of vanilla extract
18 ounces of semi-sweet chocolate chips
Prep the pie crust by brushing it with slightly beaten egg yoke and then baking at 375^deg for 5 minutes.
Use a double boiler, or put a heat-proof mixing bowl over a medium saucepan with boiling water on the stove.
Heat the milk and chocolate chips until smooth and creamy. Remove from heat and stir in the vanilla.
Pour into the baked pie crust and refrigerate overnight.
Top with whipped cream, shaved chocolate, fruit, nuts, etc to have the richest, simplest pie ever.
Questions about the Chocolate Cream Pie?
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