Good evening and Merry Christmas to you all!
I hope you’ve all had a beautiful day with your friends, family and loved ones. I know I feel blessed to have spent mine with so many people I care about! Let me know in the comments what you did for your Christmas Eve/day. Also, let me know if you are planning on boxing day shopping. I’m still debating on a coffee and pj day, or a mad dash shopping rampage.
I know the holiday’s can be hectic, especially with multiple parties at multiple destinations. I have the habit of always bringing food to a party, whether it is a potluck or not. One thing that I love making and I know everyone will enjoy, is pie! During Christmas, there’s nothing that screams festive to me more like stuffing your face with the most decadent desserts you can get your hands on. That being said, what is more decadent than a rich chocolatey cream pie? Not much, right?! If you’re a chocolate lover, or are planning on catering to a room full of chocolate lovers then please, read on!
Prep time: 25 minutes
Bake time: 15 minutes
Set time: 2 hours
For the crust:
Pre-heat oven to 375°F
- 1.5 cups chocolate cookie crumbs
- 1/2 cup melted butter
Combine the butter with the cookie crumbs until all the butter is absorbed. Press evenly into a 9 inch pie plate. Set the plate on the center rack and bake for 15 minutes. Once baked, remove and let cool completely before spooning in the filling.
For the filling:
- 2.5 cups whole milk
- 2 eggs
- 2 tsp vanilla
- 1/3 cup corn starch
- 1/2 cup granulated sugar
- 1/3 cup semi sweet chocolate chips
- 1/4 cocoa powder
- 1.5 cup whipping cream (35%), divided
- 1/4 cup powdered sugar
In a sauce pan, heat milk on low until steaming. While the milk heats, crack the eggs in a separate, medium sized bowl and whisk together with the granulated sugar until emulsified. Using a fine mesh strainer, add cornstarch to the egg mixture, stirring until combined. Next, stir in the vanilla. Remove milk from heat, and carefully pour into the egg mixture in a thin, steady stream. Stir gently and continuously, being careful that they do not scramble. Once completely combined, transfer the mixture back into the sauce pan. Stir continuously until it begins to thicken into a pudding like consistency. Turn the heat to low. In a separate bowl, pour in the chocolate chips and microwave until melted. Next, add in the cocoa powder and stir. Pour the melted chocolate into the pudding mix and continue to stir until it is completely combined and a very thick consistency. This process usually takes about 10 minutes on low-medium heat.
Spoon the filling into a bowl, and cover with plastic wrap. Make sure that the plastic wrap makes contact with the surface of the pudding to prevent a skin from forming. Place in the refrigerator to set for about 2 hours.
During the last few minutes of cooling time, you can start making the whipped cream. I use a stand mixer, but if you have a hand mixer or arm power, that will do too. Whip until fairly firm peaks form. Divide the whipped cream, and fold one half into the pudding mixture. Whip the powdered sugar into the remaining whipped cream.
Fill the baked pie crust with the cream filling and smooth until even. Garnish with the remaining whipped cream however you choose (I used a piping bag).
I would normally like it to set for another hour before serving to firm up a bit, but it could still be served immediately after the last step.
Try it out and let me know how you all liked it!