Look Who it Was Random video

How To Make THE BEST Chocolate Cream Pie // Lindsay Ann Bakes

3,791 views · Published 16 November 2017 · 7:45 · Indexed 5 October 2026

Channel: The Lindsay Ann · 2017 · Howto & Style

Watch on YouTube

🎀ALL-NEW VIDEOS: http://bit.ly/LindsayAnnBakesYouTube
🎀RECIPE BELOW OR HERE: http://www.lindsayannbakes.com/2017/11/video-best-chocolate-cream-pie.html
🎀WATCH ALL OF PIE WEEK: https://youtu.be/34f4NZE0D6A?list=PLOYRr9r7ykK4iwxRAwv5KFAWlfhjyDPkh

Welcome back to PIE WEEK, where every day this week I'm sharing a new pie video! Today we are making the best easy chocolate cream pie.

If you love this recipe, you are going to love the rest of my Pie Week videos, for THE BEST Easy All-Butter Pie Crust, to how to make fun and amazing Decorative Pie Crust Designs, my fave Cherry Pie with Braided Lattice Top, Pumpkin Pie with Pie Crust Leaves, THE BEST Apple Pie with Pie Crust Roses and THE BEST Lemon Meringue Pie with Ruffled Pie Crust.

What do you want to see next?! Let me know in the comments! 

♡♡♡ FOLLOW ME! ♡♡♡
FACEBOOK: http://www.facebook.com/LindsayAnnBakes
INSTAGRAM: http://instagram.com/LindsayAnnBakes
PINTEREST: http://pinterest.com/LindsayAnnBakes
TWITTER: http://twitter.com/LindsayAnnBakes
WEBSITE: http://www.LindsayAnnBakes.com
GET RECIPES TO YOUR EMAIL: http://bit.ly/LindsayAnnBakesEmailRecipes


♡♡♡ THE RECIPE! ♡♡♡
Chocolate Cream Pie

Yield: One 9" pie; serves 8

Ingredients
9" Pie Crust, Homemade or Store Bought 
3 large egg yolks 
2/3 cup granulated sugar 
1/4 cup cornstarch 
2 tablespoons unsweetened cocoa powder, dutch processed or dark 
1/4 teaspoon salt 
3 cups half and half 
8 oz. semisweet or bittersweet chocolate (chips or chopped) 
2 tablespoons unsalted butter 
1 1/2 teaspoons vanilla extract 
egg wash: 1 egg beaten with 1 tablespoon milk or cream 
Whipped Cream Topping:
2 cups heavy cream 
1/2 cup confectioners' sugar 
1 teaspoon vanilla extract 
4 oz. semisweet or bittersweet chocolate, curled or shaved, for garnish

Directions

Crust:
Preheat the oven to 375°F. Press pie dough into the bottom and up the sides of a 9" pie dish. Flute edges of pie dough with your fingers. Place in the freezer for at least 20 minutes, while the oven preheats (this helps ensure the crust does not slide down the sides during baking).

Once chilled, line your pie dough with parchment paper and fill with pie weights, dried rice, or dried beans. Bake for 20 minutes. Remove the pie from the oven, and lift out the parchment and weights. Prick the bottom of the crust all over with a fork, to release steam, so it doesn't bubble up. To create a golden flaky layer on your pie crust, brush egg wash over the top of the crust and the with a pastry brush.  Tent the edges of the pie with aluminum foil if the edges from getting too brown.Bake for an additional 15 to 20 minutes, until the crust is golden all over. Cool completely before filling. 

Cut out 8 small and 8 large hearts from excess pie dough with a small cookie cutter. Brush with egg wash and bake 5-10 minutes until golden. Let cool and drizzle with melted chocolate. Use extra chocolate to pipe chocolate hearts onto parchment or wax paper and let set in the fridge.

Filling:
Place egg yolks in a medium heatproof bowl, gently whisk and set aside.  Whisk together sugar, cornstarch, cocoa and salt in a saucepan. Stir in half and half until smooth. Add chocolate. Bring to a boil over medium heat, stirring occasionally.

Gradually pour about 1 cup of chocolate mixture into egg yolks to heat/temper them, whisking constantly, so the eggs do not cook. Whisk egg yolk mixture back into saucepan, and bring back to a boil, stirring constantly. Boil for 1 minute. Remove from heat; stir in butter and vanilla extract. Pour mixture into a bowl and press a piece of saran wrap directly over surface of the filling to prevent a skin from forming and let cool while you prepare your whipped cream.

Topping:
Chill metal mixing bowl in the freezer for 5-10 minutes. Using an electric hand mixer, or stand mixer fitted with the whisk attachment, whip together the cream, sugar and vanilla starting on low and increasing to high speed, until fluffy, stiff peaks form. 

Assemble:
Transfer the cooled filling to the cooled, baked pie crust and smooth the top. Chill in the refrigerator for at least 8 hours or overnight to thicken and set up. Pipe swirls of the vanilla whipped cream around the edge of the pie. Slide a vegetable peeler across the long edge of a bar of semisweet or milk chocolate that is at room temperature to create chocolate curls to put on top. Pipe swirls of whipped cream on top and garnish with pie crust hearts. Place chocolate hearts in the center and finish swirls with chocolate shavings. Chill pie in the fridge until ready to serve.

🎀Find me @LindsayAnnBakes & tag YOUR creations with #LindsayAnnBakes 

♡♡♡ SHOP MY FAVES ON AMAZON! ♡♡♡
Shop my favorite baking products and PINK kitchen supplies on my amazon store: https://www.amazon.com/shop/lindsayannbakes

♡♡♡ ABOUT ME! ♡♡♡
Q&A WITH LINDSAY ANN: https://youtu.be/7ZPa4MRxK6g

🎀 BUSINESS/COLLAB INQUIRIES: [email protected]
🎀 MORE ABOUT LINDSAY ANN: http://www.lindsayannbakes.com/p/about-lindsay-ann.html

More from this channel