
Our Signature Chocolate Cream Pie is made with rich and creamy smooth filling by gently folding together fresh buttermilk and the finest quality semi-sweet chocolate and then poured into our signature buttery crust. Artfully topped with peaks of our homemade whipped cream and garnished with rich chocolate shavings, this exquisite dessert is impossible to resist!
Chocolate Custard
- 1/2 cup unsalted butter
- 1 cup milk
- 1/2 cup brown sugar
- 4 egg yolks
- 300 g semi-sweet chocolate
- 1/2 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
Whipped Cream
- 1-2 cups heavy whipping cream
- 2-4 tablespoons brown or granulated sugar
- Pinch fine sea salt
- 1 teaspoon pure vanilla extract or paste
- 2 tablespoons Dutch process cocoa, per cup whipped cream
Instructions
- Ready made pie crust.
- Chop the chocolate very finely and set aside.
- Set the egg yolks in a small bowl.
- In a skillet, melt the butter. Pour into a pot then add the milk and sugar and set it over low heat. Stir until the sugar fully dissolves.
- With a whisk in hand, pour a small splash of the hot liquid over the egg yolks and whisk, then pour a little more and whisk. Pour the egg yolk mix into the pot and whisk well. Return to the stove and cook on medium low heat until the custard thickens slightly.
- Remove from the heat and scrape the chocolate into the pot, stir with a rubber spatula just a bit, then leave it for about 20 seconds. Add the salt and vanilla then stir until all the chocolate has melted. It will look like it has started to separate, add the sour cream and then the milk, stirring as you pour it in. The custard will come together but have little bits (those are from the brown butter!). Pour it into the pie shell and chill for at least 4 hours.
For the whipped cream
- Place all the ingredients in a food processor and process on high for 1-3 minutes, until thick. Spread over the custard.
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