Mile High Chocolate Cream Pie

written by Julie Cohn

Mile High Chocolate Cream Pie

There is nothing better than a good piece of pie.  I like cake just fine, but pie is my sweet indulgence–cherry, apple, pumpkin, you name it, I love it.  I especially love cream pies!  I made this Mile High Chocolate Cream Pie for a New Year’s eve party we went to and it disappeared!

Chocolate Cream pie 5

This rich, creamy chocolate pie piled “mile” high in the pie crust takes a little time than your average dessert, but is worth the effort.  To shave a few minutes off the time, use a pre-made frozen crust like I did, but if you have the time, use your favorite homemade crust!

  • 5 Egg Yolks
  • 5 Tbsp. Bakers Sugar (Super Fine)
  • 1 1/2 c. Heavy Whipping Cream
  • 1/4 tsp. Espresso Powder
  • 10 oz. Semi-Sweet Chocolate Morsels
  • 1 Tbsp. Vanilla
  • 1 c. Heavy Cream

Fill a 2 – 2 1/2 quart sauce pan half way with water and set on the stove to heat on medium high.  Put the egg yolks and sugar in a large metal pan and whisk together slightly.  Add the 1 1/2 cups of cream, whisk, and set the metal bowl over the hot water pot (make sure the water does not touch the bowl directly).

Chocolate Cream Pie 3

Stir for about 6-8 minutes on medium heat, until the mixture thickens into a custard (it will start to coat the spoon or whisk you are using).  Make sure to stir frequently so it does not stick or thicken too much.  Remove from heat and set aside to cool about 2-2 minutes.

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*Place mixing bowl beaters in the freezer to chill. Add the espresso powder and chocolate morsels and whisk until melted and blended together.

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Set in the refrigerator to cool for about 30 minutes.  Remove the beaters from the freezer and place the remaining 1 cup of heaving cream in a mixing bowl.  Mix for 5-7 minutes until the cream has thickened and soft peaks form.  Add the vanilla (for a more indulgent flavor, add Chambord raspberry liqueur instead) and continue to whip for 2-3 minutes more until the cream has stiff peaks.

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Make sure there is no “soupy” cream in the bowl as it will change the consistancy of the pie.  Remove the chocolate custard from the refrigerator and blend the whipped cream into it, making sure to scrape the bowl so everything is blended.

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Add the mixture to a prepared pie crust and place in the refrigerator for at least 4 hours to chill.  Garnish with more whipped cream and shaved chocolate.

Chocolate Cream Pie 2

*The chilled beaters will help the cream set faster.

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1 comment

Allison 01/16/2015 at 8:35 pm

I totally just want to *splat* my face into that. The whole pie. Mmmmmmm….


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