Emeril's Chocolate Cream Pie

Recipe courtesy Emeril Lagasse, 2007

Show: Emeril LiveEpisode: Diner Delights

Rated: 4 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

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

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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

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

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Comments & Reviews

recipe Emeril's Chocolate Cream Pie
Mary Sacramento, CA 12-25-2009
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Mediocre
Rated: 3 stars out of 5

I hate to be the one to give this a bad rating, but it wasn't all that great. First, the ratio for the graham cracker and... oreo crumbs to butter wasn't correct. The crust was falling apart and had no structure and really could have either called for less crumbs or more butter. Secondly, I put the crust in the oven and it burned! I followed the 15 minute instruction, but I would suggest a few less minutes. Thirdly, don't stir the milk mixture on the stove occasionally, keep an eye on it and stir it constantly! Mine scorched a bit and it made the milk a bit clumpy (with the burnt goop from the bottom of the pan). I did add more chocolate to cover up any not so yummy milk tastes (the buttermilk stinks when it is on the stove). Overall, it was ok. My fiance liked it, because he likes most things. But, to me...it was alright. But, nothing I will ever be making again :-( Read more
recipe Emeril's Chocolate Cream Pie
Michelle Los Angeles, CA 12-19-2009
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Fantastic!
Rated: 5 stars out of 5

I've made this pie 3 times now, and it had some pretty high expectations to live up to. If you have time for a story, I'll... explain, if not, just know it's delicious and be on your way :-) Every single year as far back as I can remember my family went to this pie place to get our Thanksgiving Pie. We would always get a chocolate creme pie because, well, we're a bunch of chocoholics. This year however, my mom e-mailed me about a month before the holidays to break the news that our pie place had gone out of business. I volunteered to be the one to replace the pie. Pie #1: I decided to try it out at home first before attempting to use to as our Thanksgiving pie. I made it exactly as the recipe said. Personally, I found the buttermilk to be a little over powering, and the whole thing not quite chocolaty enough. However other people who tasted the pie said that they loved it, so I guess it's a matter of taste. Pie #2: Thanksgiving Pie- this time I reduced the buttermilk to 1/4 cup, replaced that 1/2 cup with cream and doubled the chocolate. Actually, I may have done more than double it, I put a hell of a lot of chocolate in there. Anyway, it was a hit at Thanksgiving dinner, but I personally missed the tartness of the buttermilk, and it actually tasted a little too sweet to me. Pie #3: I made this for my boyfriends work potluck. This time I kept in the full amount of buttermilk, and used about 6oz of chocolate. For me, this was the perfect mix. No matter how you make it though, it's pretty darn good!! Read more
recipe Emeril's Chocolate Cream Pie
Seth Lewiston, ME 11-23-2009
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Wow!
Rated: 5 stars out of 5

This isn't a boxed pudding in a storebought crust that's for sure. I think a *BAM* is definitely in order as this thing just... knocks your tastebuds for a loop. Sooooooo good!Read more
recipe Emeril's Chocolate Cream Pie
Elizabeth Las Cruces, NM 08-07-2009
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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
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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
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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