Deep Dish Chocolate Cream Pie Recipes

CHOCOLATE CREAM PIE

Steps:

• Preheat oven to 350°F.
• Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter.
• Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake for 10-12 minutes. Set aside to cool.
• To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
• Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth.
• Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).
• Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
• Pour filling into the cooled cookie crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4-6 hours or overnight, if desired.
• Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes.
• Add the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.
• Spread whipped cream over pie and top with chocolate curls or shavings.

BEV'S CHOCOLATE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan, whisk together 2 cups sugar, cocoa and flour. Blend in evaporated milk and vanilla. Beat egg yolks, and stir into pan. Add the butter or margarine. Heat, stirring constantly just until butter is melted. Pour filling into unbaked pie shell.
• Bake in preheated oven for 35 to 40 minutes, or until pie is not "wobbly" when shaken.
• Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating constantly, until stiff peaks form. Spread meringue on pie.
• Return pie to oven, and bake until meringue is golden.

DEEP-DISH CHOCOLATE CREAM PIE

Steps:

• To make the pudding, whisk together the sugar, cocoa, cornstarch, and salt in a medium heavy pan. Slowly whisk in the milk and cream and add the vanilla bean and seeds (if using).
• Slowly bring the mixture to a boil over medium heat, whisking constantly. Once the mixture comes to a boil, let it boil for 1 minute. Remove the pan from the heat and whisk in the chocolate and butter, along with the vanilla extract, if using, until smooth. Strain the pudding through a fine-mesh sieve into a bowl and press a piece of plastic wrap directly onto the surface. Let cool at room temperature for 30 minutes; then transfer to the refrigerator and let chill completely, at least 4 hours and up to 24 hours.
• To make the graham cracker disks, preheat the oven to 350°F.
• Combine the butter and vanilla bean and seeds in a small saucepan and melt over low heat. Remove from the heat and keep warm. Discard the vanilla bean before using.
• Combine the graham cracker crumbs and sugar in a medium bowl, add the melted butter, and stir until combined. Pat the mixture evenly and firmly into an 18 x 12-inch rimmed baking sheet. Bake until light golden brown and set, about 10 minutes. Let cool completely on a wire rack.
• Using a 3-inch cookie cutter or a very sharp paring knife, carefully cut out 8 disks.
• To make the whipped cream, combine the cream, sugar, rum, if using, and vanilla seeds in a large bowl and whip, using a handheld mixer or a balloon whisk, until soft peaks form.
• Divide the pudding among 8 shallow bowls and spread some of the whipped cream evenly over the pudding. Top each with a graham cracker disk.

CHOCOLATE CREAM PIE

Steps:

• Make Crust:
• Preheat oven to 350°F.
• In a bowl stir together crumbs, butter, and sugar and press on bottom and side of a 10-inch (1 1/2-quart) pie plate. Bake crust in middle of oven until crisp, 15 to 20 minutes, and cool on a rack.
• Make filling:
• In a metal bowl set over barely simmering water melt chocolates, stirring, until smooth and remove bowl from heat. In a heavy saucepan (about 3 quarts) whisk together sugar, cornstarch, salt, and egg yolks until combined well and add milk in a stream, whisking. Bring milk mixture to a boil over moderate heat, whisking, and simmer, whisking, until thick, about 1 minute. Force custard through a fine sieve into a bowl and whisk in melted chocolate, butter, and vanilla until smooth. Cover surface of filling with plastic wrap and cool completely.
• Pour filling into crust and chill pie, covered, at least 6 hours or overnight.
• In a bowl with an electric mixer beat cream to soft peaks. Beat in sugar and beat cream just to stiff peaks. Spoon whipped cream decoratively onto pie and sprinkle with grated chocolate.