How to Make Chocolate Cream Pie with a Super Flaky Crust and Dark Chocolate Fudge Sauce

Byamazingfoodstv


Bridget and Julia uncover the secrets to making Foolproof All-Butter Pie Dough and Chocolate Cream Pie, and tasting expert Jack Bishop challenges Bridget to a tasting of cocoa powder. Finally, test cook Elle Simone makes Julia a decadent Dark Chocolate Fudge Sauce.

Get the recipe for Foolproof All-Butter Pie Dough:
Get the recipe for Chocolate Cream Pie:
Get the recipe for Dark Chocolate Fudge Sauce:
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35 Comments

  9. could you not use a really good and strong ginger ale such as Blenheim hot instead of water?…might be a personal taste or just my weird taste buds but seems to be a more interesting if not experimental option especially if you had a slight hint of candied orange peel added into it as well

    reminder: you can concentrate any soda essence by partially freezing it since the water will freeze before the flavorings or syrup…you can then pour off this syrup and use as needed or just drink it and say a big hello to diabeetus

  10. Well… Just when you think the crust will never work,,, you take it out of the oven..It delivers.. Working on the filling now.. Having made the same chocolate pie for years again I'm a little sceptical.. But they've never failed me before..
    Okay filling also AMAZING.. Slices like a dream.
    I used a stabilized whipped topping with gelatin so I was able to top it a good 3 hours before serving.. It worked very well..
    I'm definitely making this again… So much easier then trying to temper eggs..

  16. I used to have Martha Stewart's hot fudge sauce recipe from the 1980s or 1990s but lost it ages ago. I never had better fudge sauce , it had flour in it. Anyone have that recipe? I can't find it on line.

  18. would love for the time you start making recipes that use monk fruit or other sugar substitute — diabetes is one of the most common dietary health issue — please consider exploring a better sugar option

  32. Ultimate Dark Chocolate Fudge Sauce>> From the Robin Hood of bakers Stolen from America's Test Kitchen

    INGREDIENTS

    1 1/4 cups Sugar

    2/3 cup milk

    1/4 teaspoon Salt

    1/3 cup unsweetened cocoa powder, sifted

    3 ounces unsweetened chocolate, chopped fine

    4 tablespoons Butter, unsalted, cut into 8 pieces and chilled

    PREPARATION

    1. Heat sugar, milk and salt in medium saucepan over medium-low heat, whisking gently, until sugar has dissolved and liquid starts to bubble around edges of saucepan, 5-6 minutes. Reduce heat to low, add cocoa, and whisk until smooth.Take off heat and add chopped unsweetened chocolate, wisk and let it melt and keep stirring. Let sit for 3 minutes to allow flavors to meld together. Add 4 tablespoons chilled unsalted butter to add more body and texture. Add 1 teaspoon vanilla extract.

    You can store up to a month and reheat in microwave.

  33. Here's the recipe for Blue Ribbon Chocolate Cream Pie>>This recipe is courtesy of America's Test Kitchen from Cook's Illustrated. You're welcome you guys…now go bake a pie. I posted the butter crust next comment down.  Just call me the Robin Hood of bakers

    Chocolate Cream Pie

    Serves 8 to 10

    We developed this recipe with whole milk, but you can use 2 percent low-fat milk, if desired. Avoid using 

    1 percent low-fat or skim milk, as the filling will be too thin. Ghirardelli 60% Cacao Bittersweet Chocolate

     Premium Baking Bar is our favorite dark chocolate.

     

    Ingredients

    1  recipe fully baked Foolproof All-Butter Dough for Single-Crust Pie (see below)

    Filling

    ⅓  cup (21/3 ounces) sugar
    ¼  cup (1-ounce) cornstarch
    2  tablespoons unsweetened cocoa powder
    ¼  teaspoon salt
    3  cups whole or 2 percent low-fat milk
    6  ounces bittersweet chocolate, chopped fine
    3  tablespoons unsalted butter, cut into 3 pieces
    2  teaspoons vanilla extract

    Topping

    1  cup heavy cream
    1  tablespoon confectioners' sugar

    To Prepare

    1. Roll dough into 12-inch circle on well-floured counter. Roll dough loosely around rolling pin and unroll it

     onto 9-inch pie plate, leaving at least 1-inch overhang around edge. Ease dough into plate by gently lifting 

    edge of dough with your hand while pressing into plate bottom with your other hand.

    2. Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should

    be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Refrigerate

     dough-lined plate until firm, about 30 minutes. Adjust oven rack to middle position and heat oven to 350

     degrees.

    3. Line chilled pie shell with aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake

     until edges are set and just beginning to turn golden, 15 to 20 minutes. Remove foil and weights, rotate plate,

     and continue to bake until golden brown and crisp,15 to 20 minutes longer. If crust begins to puff, pierce gently

     with tip of paring knife. Let crust cool completely in plate on wire rack, about 30 minutes.

    4. For the filling: Whisk sugar, cornstarch, cocoa, and salt together in large saucepan. Whisk in milk until

     incorporated, making sure to scrape corners of saucepan. Place saucepan over medium heat; cook, whisking 

    constantly, until mixture is thickened and bubbling over entire surface, 8 to 10 minutes. Cook 30 seconds longer; remove from heat. Add chocolate and butter and whisk until melted and fully incorporated. Whisk in vanilla. Pour filling into cooled pie 

    crust. Press lightly greased parchment paper against surface of filling and let cool completely, about 1 hour. 

    Refrigerate until filling is firmly set, at least 2½ hours or up to 24 hours.

    5. For the topping: Using stand mixer fitted with whisk attachment, whip cream and sugar on medium-low 

    speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 2 minutes. 

    Spread whipped cream evenly over chilled pie and serve.

  34. Here's the pie dough recipe if you need it Foolproof All-Butter Single Crust Pie Dough

    Makes one 9-inch single crust

    This is our go-to dough: It’s supremely supple and extremely easy to roll out. Even better, it bakes up buttery, tender, and flaky. How did we do it? First we used the food processor to coat two-thirds of the four with butter, creating a water-resistant paste-like mixture. Next we broke that dough into pieces, coated the pieces with the remaining four, and tossed in grated butter. By doing this, the water we folded in was absorbed only by the dry four that coated the butter-four chunks. Since gluten can develop only when four is hydrated, this waterproofing method resulted in a crust that was super tender but had enough structure to support fakes. After a 2-hour chill, the dough was completely hydrated and easy to roll out. Be sure to weigh the four. If your recipe requires rolling your dough piece(s) to a rectangle after chilling, form the dough into a 5-inch square instead of a disk. This dough will be moister than most pie doughs, but it will absorb a lot of excess moisture as it chills. Roll out the dough on a well-floured counter.

    10 tablespoons unsalted butter, chilled, divided
    1 1/4 cups (6 1/4 ounces) all-purpose flour, divided
    1 tablespoon sugar
    1/2 teaspoon table salt
    1/4 cup ice water, divided
    Grate 2 tablespoons butter on large holes of box grater and place in freezer. Cut remaining 8 tablspoons butter into 1/2-inch cubes.
    Pulse 3/4 cup flour, sugar, and salt in food processor until combined, 2 pulses. Add cubed butter and process until homogenous paste forms, about 30 seconds. Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses. Transfer mixture to bowl. Add grated butter and toss until butter pieces are separated and coated with flour.
    Sprinkle 2 tablespoons ice water over mixture. Toss with rubber spatula until mixture is evenly moistened. Sprinkle remaining 2 tablespoons ice water over mixture and toss to combine. Press dough with spatula until dough sticks together. Transfer dough to sheet of plastic wrap. Draw edges of plastic over dough and press firmly on sides and top to form compact, fissure-free mass. Wrap in plastic and form into 5-inch disk. Refrigerate dough for at least 2 hours or up to 2 days. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)

  35. I've used vodka as ATK recommended, and it always is great. Now this method stumps me, but I can't wait to try it. I'm sure it's perfect. But I don't know if it requires more butter than the traditional ATK pie recipes. Still have to make it though. I gotta scale so I can also weigh the flour in ounces too as they recommend.

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