A smooth, cool chocolate cream pie is always inviting. This one is tucked in a chocolate crust to make it doubly so.
This recipe presents an absolutely scrumptious chocolate filling that is rich but not too chocolaty. The crust is buttery and flaky. The whipped cream topping has some marshmallow filling for flavor and to stabilize the whipped cream.
Make this pie the day before. It takes six hours for the pie to set firm.
Double Chocolate Cream Pie Recipe
For the topping:
- 1 cup whipping cream for topping, divided
- 1/3 cup miniature marshmallows or snipped large marshmallows
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Note: If you want enough whipped topping to cover the pie, double the amounts listed above.
For the crust:
- 3 tablespoons cocoa
- 1 1/2 cups pastry flour (or all-purpose flour if pastry flour is not available)
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2/3 cup cold butter (1 1/3 cubes)
- 1/3 cup ice cold water
For the filling:
- 1/3 cup sugar
- 4 tablespoons cornstarch
- 1/4 teaspoons salt
- 2 1/2 cups whole milk
- 5 large egg yolks
- 2/3 cup semi-sweet chocolate chips
- 1/2 tablespoon vanilla
- 4 tablespoon butter (6 tablespoons if you are using nonfat milk)
For the topping
- Place 1/4 cup of the whipping cream in a small saucepan. Add the marshmallows and heat, stirring often, until the marshmallows are melted.
- Pour the marshmallow mixture into a medium glass, ceramic, or steel bowl suitable for whipping the cream. Add the remainder of the whipping cream and refrigerate until well-chilled. Chill the mixer attachments that you will use for whipping.
- To top the pie, whip the cream at medium speed until soft peaks form. Add the sugar and vanilla and continue beating until firm peaks form. Spread the topping on the pie as desired.
For the crust
- Preheat the oven to 425 degrees. Make the pie crust by mixing the cocoa, flour, salt, and sugar in a medium bowl. Cut in the butter with a pastry blender until it is the size of peas.
- Add the ice-cold water all at once. Mix these ingredients with a fork just until they start to come together. Remove the dough to the counter and knead just a few times until the dough is coherent and can be rolled out.
- Roll the dough out until it is less than 1/4-inch thick and larger than a pie pan. Place the dough in a nine-inch pie pan and shape the crust.
- Fill the pie with pie weights and bake the shell for 8 minutes at 450 degrees then reduce the heat to 350 degrees and bake for another 25 minutes. (Baking times will vary depending on the type of pie weights that you use. See how to use pie weights.)
For the filling
- Mix the sugar, cornstarch, and salt in a medium saucepan. Add the milk and egg yolks to the pan and. Stir the contents until smooth.
- Heat over medium heat, stirring frequently, until the contents are bubbly and thick. Cook for another 30 seconds or so, stirring constantly.
- Remove the pan from the stove and add the vanilla and butter. Set the filling aside to cool for fifteen minutes.
- Pour the filling into the baked pie crust and smooth top. To prevent a crust on the top of the filling, cover the pie with plastic wrap and press the plastic against the filling.
- Refrigerate the pie for at least six hours to set the filling.
Bakers Note: Make certain that the filling is cooked enough. Amylose is the primary thickener in starch. Eggs contain enzyme that will attack and destroy amylose. This enzyme in eggs is destroyed with high heat, nearly boiling. If this enzyme is not destroyed, the pie that looks perfect this evening will be a runny mess in the morning.