Chocolate Cream Pie Recipe From Martha Stewart
Description
This chocolate cream pie recipe from Martha Stewart is one of the most beloved recipes for a decadent, delicious dessert. The combination of a chocolate pastry crust with a rich and creamy filling is sure to please everyone. With a few simple ingredients and a few steps, this recipe is easy to make and sure to be a hit with family and friends. The chocolate cream pie is a classic dessert that will never go out of style.
The rich and creamy chocolate cream filling is the perfect contrast to the chocolate crust. The filling is made with semi-sweet chocolate, heavy cream, and sugar. The mixture is cooked on the stovetop until it is thick and creamy. The filling is then spread onto the prepared crust and chilled until it is set. Once the pie is set, it is topped with freshly whipped cream and chocolate shavings for a decadent finish.
Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into small cubes
- 3 tablespoons ice water
For the filling:
- 3 ounces semi-sweet chocolate chips
- ¾ cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
For the topping:
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- Chocolate shavings, for garnish
Instructions
For the crust:
- In a medium bowl, whisk together the flour, cocoa powder, and salt.
- Add the butter and, using a pastry blender or two knives, cut the butter into the dry ingredients until it resembles coarse meal.
- Add the water and mix with a fork until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured work surface and knead a few times until it comes together. Flatten the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 375 degrees F.
- Roll the dough out on a lightly floured work surface into a 12-inch circle. Transfer the dough to a 9-inch pie dish and trim the edges as desired. Prick the bottom of the crust with a fork several times.
- Bake the crust for 15 to 20 minutes, or until golden brown. Let cool completely before filling.
For the filling:
- In a medium saucepan, combine the chocolate chips, cream, and sugar. Heat over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Remove from heat and stir in the vanilla extract.
- Pour the filling into the cooled crust and spread evenly. Place the pie in the refrigerator and chill until set, at least 3 hours.
For the topping:
- In a medium bowl, beat the cream, sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the top of the pie and sprinkle with the chocolate shavings.
- Refrigerate until ready to serve.
Equipment
- Medium bowl
- Pastry blender or two knives
- Fork
- Rolling pin
- 9-inch pie dish
- Fork
- Medium saucepan
- Mixing bowl
- Electric mixer
Notes
This pie can be served at room temperature, but it is best served chilled. If desired, the topping can be omitted and the pie will still be delicious. The pie can also be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition
Serving size: 1 slice (1/8 of the pie). Calories: 390; Total fat: 24g; Saturated fat: 15g; Cholesterol: 80mg; Sodium: 150mg; Carbohydrates: 37g; Fiber: 1g; Sugar: 20g; Protein: 4g.
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