Emeril's Chocolate Cream Pie

Recipe courtesy Emeril Lagasse, 2007

Show: Emeril LiveEpisode: Diner Delights

Rated: 5 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
4 hr 45 min
Level:
Intermediate
Yield:
1 (9-inch) pie

Times:

Prep: 25 min
Inactive Prep: 30 min
Cook: 4 hr 45 min
Total:: 5 hr 40 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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

Chocolate sandwich cookies (white centers removed) to yield 1 1/2 cups crumbs (recommended: Oreo)
1/4 cup granulated sugar
1 stick unsalted butter, melted

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

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Double Chocolate Tart with Dulce de Leche

Picture of Emeril's Chocolate Cream Pie Recipe

Photo: Emeril's Chocolate Cream Pie

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 11

View all 11 Pie Collections

Comments & Reviews

recipe Emeril's Chocolate Cream Pie
Elizabeth Las Cruces, NM 08-07-2009
Flag

SO GOOD!
Rated: 5 stars out of 5

While browsing through the "chocolate cream pie" recipes I decided on this on and it was delicious! It took me a little... longer then expected but that was due to me carefully following the recipe for the first time. The second time will be much quicker. Loved it-so rich and delicate. A must try!Read more
recipe Emeril's Chocolate Cream Pie
Desiree Huntsville, TX 04-27-2009
Flag

Awesome!
Rated: 5 stars out of 5

This pie was delicious my boyfriend and his friends devoured the pie in one day. I love how rich and sweet it is and is... really simple to make I haven't been baking that long and I didn't have any problems! Read more
recipe Emeril's Chocolate Cream Pie
Gail Marlborough, MA 03-27-2009
Flag

WOW, what a stunner!
Rated: 5 stars out of 5

I made this for a luncheon I hosted just yesterday. I am not a great baker so was very careful to follow the recipe exactly... as written. It turned out to be phenomenal. My guests were blown away! The filling is really smooth and delicious and so chocolate-y. Be sure to use the best quality chocolate you can find. It really makes a difference. My only criticism is that the crust was too thick and I tried really hard to press it into place in the pie plate to get it thinner, but to no avail. The next time I make this I will cut the crust recipe in half, or use another cookie crumb crust recipe. Other than that, this pie truly is the real deal!Read more
recipe Emeril's Chocolate Cream Pie
maureen cincinnati, OH 12-25-2008
Flag

Way too rich
Rated: 3 stars out of 5

This is the richest damn chocolate cream pie I have every made, and that's saying something, because I've been making them... for over thirty years using a variety of recipes. On the plus side, the flavors blend beautifully, as always with Emeril recipes, sweet or savory. But the filling, very easy because of all that heavy cream, was much more than I want in a chocolate cream pie. Heavy, heavy, dear, dear, dear. I think custard fillings should be lighter, less like a dense pudding, and the admittedly delicious crust (made from scratch - very quick and easy) added yet another layer of richness that my appetite could barely process. It's a matter of taste -- if you like restaurant-style chocolate piles, where no opportunity to overwhelm is missed, this one is for you. If you prefer the more subtle bakery/patisserie style chocolate fillings and crust-combinations, this is not the pie for you. Read more
recipe Emeril's Chocolate Cream Pie
Edith Ashburn, VA 11-23-2008
Flag

This is the best chocolate pie I have ever had
Rated: 5 stars out of 5

After reviewing the other comments I decided to leave out the buttermilk and substitute another 3/4 cups of light cream... because that is what I needed to use up. This is a wonderful recipe I would make it again. Thank you Emeril ! Edie Hunter Broadlands VaRead more
recipe Emeril's Chocolate Cream Pie
Anonymous 09-23-2008
Flag

cook from CT
Rated: 4 stars out of 5

well...I must say this is a pretty resilient recipe...I messed up big time..AND I read it through first! I used allll the... cream in the pie..all of it...the 3/4 cup and the 1 3/4 cups! that part was for whipping up...so needless to say I was worried this wouldn't set up...but it did...(whew!) I thought I was going to have to use reinforcements to get it to firm up...but nope..it did just fine despite my faux pas...anyway..the pie tasted ok...it was a chocolate pie..while I was eating it..I kept wishing for some texture...something crunchy..so next time I'll add some toffee chips on top...other than that...it's a recipe I'll add to my collection.Read more