Published Date: November 20, 2020 | Last Updated: March 15, 2023
It’s not too late to add the WORLD’S BEST CHOCOLATE CREAM PIE (I do not use that title lightly) to your Thanksgiving Menu!
It’s not too late to add the WORLD’S BEST CHOCOLATE CREAM PIE (I do not use that title lightly) to your Thanksgiving Menu!
Note: this custard filling is sublime! If you are going for a milk chocolate flavor, then use semi-sweet baking chocolate. If you are going for a deeper chocolate flavor (more like semi-sweet) then add 60% bittersweet baking chocolate.
World's Best Chocolate Cream Pie
World's best chocolate cream pie...I do not use this title lightly.
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Servings: 10
Ingredients
Crust
- 9 whole graham crackers
- 1/2 cup pecans
- 2 T brown sugar
- 7 T melted butter
Filling Ingredients
- 2 1/2 T cornstarch
- 1/2 cup plus 2 T sugar
- 1/4 tsp salt
- 5 egg yolks
- 3/4 cup buttermilk
- 1 3/4 cups heavy cream
- 4 oz bittersweet or semi-sweet baking chocolate finely chopped
Instructions
- In a food processor, combine graham crackers, pecans, brown sugar, and melted butter. Pulse until you get a fine uniform crumb mixture. Empty crumbs into a 9-inch pie dish, using your hands to flatten and form the crust. Bake at 350° F for 10 minutes.Remove from oven and let cool. Refrigerate for a few hours to get it nice and set. In a bowl, whisk together cornstarch, sugar, salt, and egg yolks. Whisk for a few minutes until the mixture is a pale yellow color. Set aside.In a medium saucepan, combine buttermilk and heavy cream. Heat to a gentle simmer just until you start to see little bubbles on the sides.Ladle the warm cream mixture into the egg yolk mixture, 1/2 cup at a time, whisking well between each addition. Continue until all of the warm cream has been added. Transfer mixture back to the stove and heat on medium heat, about 5-6 minutes, whisking often, until the mixture becomes thick and coats the back of a spoon easily. Turn the heat off and add the finely chopped chocolate. Stir in until combined.Add the chocolate filling to the cooled pie crust. Cover with plastic wrap and refrigerate for at least 5 hours.Top with whipped cream and serve immediately. Refrigerate any leftovers.
