Recipe courtesy of Duff Goldman
Recipe courtesy of Duff Goldman
Watch how to make this recipe.
Triple Chocolate Cream Pie
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- Level: Intermediate
- Total: 3 hr (including chilling and freezing time)
- Active: 1 hr
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 673
- Total Fat
- 53 g
- Saturated Fat
- 30 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 6 g
- Cholesterol
- 138 mg
- Sodium
- 265 mg
This recipe is sponsored by Ghirardelli. When it comes to the holidays, there’s no such thing as too much chocolate. This decadent chocolate cream pie starts with a homemade chocolate crust that adds a crisp, cocoa-rich base to every slice. A silky ganache made with semisweet chocolate chips is spread over the crust, followed by a rich, creamy filling with bittersweet chocolate chips and cream cheese. The pie is topped with a cloud of chocolate whipped cream made with rich cocoa powder, then finished with a crunchy, chocolate-coated cornflake crumble. With layers of crisp, creamy, silky and crunchy textures, it’s an over-the-top chocolate dessert made for the holiday table.
- Level: Intermediate
- Total: 3 hr (including chilling and freezing time)
- Active: 1 hr
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 673
- Total Fat
- 53 g
- Saturated Fat
- 30 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 6 g
- Cholesterol
- 138 mg
- Sodium
- 265 mg
Ingredients
Cocoa Cookie Crust:
Chocolate-Coated Cornflakes:
Chocolate Ganache:
Dark Chocolate Cream:
Cocoa Whipped Cream:
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Directions
Special equipment:
9-inch-deep dish pie plate- For the cocoa cookie crust: Lightly spray a 9-inch deep-dish pie plate with cooking spray. Melt the butter in a small saucepan and set aside to cool slightly.
- Pulse the vanilla wafers in a food processor until crushed. Pulse in the cocoa powder, granulated sugar and salt until evenly distributed. Pulse in the warm butter until evenly combined and the mixture keeps its shape when pressed together. Press the crumb mixture onto the bottom and up the sides of the prepared pie plate. Freeze the crust until cold and solid, at least 20 minutes.
- For the chocolate-coated cornflakes: Meanwhile, line a baking sheet with parchment. Microwave the butter and semisweet chocolate chips in a large microwave-safe bowl on high in 30-second intervals, stirring between each, until melted and smooth, 60 to 90 seconds. Stir in the salt. Gently mix in the cornflakes using a rubber spatula until fully coated. Pour the cornflake mixture onto the prepared baking sheet and separate into small clusters. Refrigerate uncovered until solid, at least 15 minutes. Transfer to an airtight container, breaking up the clusters, and store in the refrigerator for up to 2 days.
- For the chocolate ganache: Put the semisweet chocolate chips in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Turn off the heat, then pour the cream over the chocolate (reserve the saucepan). Let sit until the chocolate melts, about 3 minutes, then add the salt and whisk until the ganache is shiny and smooth. Remove the pie crust from the freezer and spread the ganache evenly across the bottom. Refrigerate the pie uncovered until the ganache is set, about 15 minutes.
- For the dark chocolate cream: Meanwhile, put the bittersweet chocolate chips in a medium heatproof bowl. Bring the cream to a boil in the reserved saucepan over medium heat. Turn off the heat, then pour the cream over the chocolate. Let sit until the chocolate melts, about 3 minutes, then whisk until the dark chocolate ganache is shiny and smooth. Refrigerate uncovered until cooled and thickened, about 30 minutes.
- Whip the cream cheese in the bowl of a stand mixer fitted with a whisk attachment on medium speed until smooth. Whip in the confectioners’ sugar, milk, vanilla and salt on medium speed until smooth, making sure to scrape down the bottom and sides of the bowl. Add the dark chocolate ganache and whip on medium speed until fully combined and lightened in color, about 1 minute. Remove the pie from the refrigerator and spread the dark chocolate cream evenly over the ganache. Refrigerate uncovered until needed. Wash out the stand mixer bowl and whisk attachment.
- For the cocoa whipped cream: Whip the cream cheese in the bowl of the stand mixer fitted with the whisk attachment until smooth, 1 to 2 minutes. Sift the confectioners’ sugar and cocoa powder over the cream cheese, add the salt and whip until combined. With the mixer running, slowly pour in the cream, then the vanilla; beat until fully incorporated and smooth. Increase the speed to medium and whip until thickened and lightened in color, about 1 minute.
- Pile the cream on top of the pie and spread to the edges. Refrigerate uncovered for at least 2 hours and up to overnight.
- When ready to serve, top the pie with the chocolate corn flakes and cut into slices.
