Emeril's Chocolate Cream Pie

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Picture of Emeril's Chocolate Cream Pie Recipe Photo: Emeril's Chocolate Cream Pie Recipe
Rated 5 stars out of 5
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Total Time:
5 hr 40 min
Prep
25 min
Inactive
30 min
Cook
4 hr 45 min
Yield:
1 (9-inch) pie
Level:
Intermediate
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Ingredients

  • 1 cup plus 2 tablespoons sugar
  • 3/4 cup heavy cream, plus 1 3/4 cups
  • 3/4 cup buttermilk
  • 3 1/2 tablespoons cornstarch
  • Pinch salt
  • 4 egg yolks
  • 4 ounces good-quality semisweet chocolate, finely chopped
  • 1 tablespoon butter
  • 3/4 teaspoon vanilla extract
  • 3 tablespoons confectioners' sugar

Directions

1 (9-inch) Chocolate Cookie Crust, baked, recipe follows

In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.

In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.

Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie.

When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.

Graham crackers to yield 2 cups crumbs

Preheat oven to 375 degrees F.

In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs.

In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes.

Remove the crust from the oven and let cool completely before filling.

Yield: 1 (9-inch) crust

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Newest Ratings and Reviews

Read all 44 reviews

  • on January 05, 2013

    Flag

    Delicious! I used a regular butter pie crust because I didn't have cookies. I also used 5oz Ghirardelli semi sweet chocolate, and folded about 1/2 the whipped cream [vs 1/4] into the chocolate pie filling to make it lighter. It was so light and delicious! Made homemade buttermilk and not sour at all! Lastly I added 2 sliced bananas to the bottom of the pie before adding the filling. Not necessary, but really yummy for sure. With that and the whipped cream, it was like a fluffy banana split. Despite my changes, this would be an absolutely fantastic pie following the recipe exactly. I searched the net for a while before finding this one and so glad I did! Thanks Emeril!

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  • on November 22, 2012

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    It was a big hit! I used a traditional pastry crust like my grandma did. I didn't have buttermilk. I substituted more cream. I also used 1/2 milk chocolate and 1/2 dark (60% cocoa. This is definitely a keeper.

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  • on July 14, 2012

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    I love almost everything that Emeril does but this pie has a sour taste because of the buttermilk. Next time I would switch the buttermilk to milk. I also don't like chocolate yogurt.

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