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How to Make Chocolate Custard Pie - A Step-by-Step Guide

Chocolate custard pie is a classic dessert that combines the rich, luscious flavor of chocolate with a creamy, velvety custard filling. This indulgent treat is perfect for chocoholics and dessert lovers alike, and its smooth texture and decadent taste will leave you craving for more.

Whether you're hosting a dinner party or simply looking to satisfy your sweet tooth, this recipe for chocolate custard pie is sure to impress. With a flaky pie crust and a silky chocolate filling, this de...

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Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tablespoon white sugar
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 3 tablespoons cold shortening, cut into chunks
  • 4 tablespoons ice water, or more as needed
  • ¾ cup white sugar
  • ¼ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 4 large egg yolks
  • 1 (4 ounce) bar semisweet chocolate, finely chopped
  • 2 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • 3 tablespoons white sugar

Information

  • Prep Time: 45 mins
  • Cook Time: 25 mins
  • Additional Time: 8 hrs 30 mins
  • Total Time: 9 hrs 40 mins
  • Servings: 8
  • Yield: 1 9-inch pie

  • Prepare crust: Pulse flour, sugar, and salt in a food processor 3 to 4 times or until combined. Add butter and shortening and pulse 10 to 12 times or until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture; pulse 5 to 6 times or until dough clumps together, adding up to 1 tablespoon water, 1 teaspoon at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; turn edges under and crimp. Prick the bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.
  • Bake in the preheated oven for 12 minutes. Remove pie weights and parchment paper and continue to bake until lightly browned and crisp, 10 to 12 minutes more. Transfer to a wire rack and cool while preparing filling.
  • Prepare filling: Whisk together sugar, flour, cocoa powder, and salt in a large saucepan. Whisk together heavy cream, milk, and egg yolks in a medium bowl until completely blended. Gradually whisk egg mixture into sugar mixture.
  • Cook over medium heat, whisking constantly, just until mixture begins to boil, 6 to 8 minutes. Cook for 1 more minute, whisking constantly. Remove from heat and whisk in semisweet chocolate, bittersweet chocolate, butter, and vanilla until chocolate and butter have melted and mixture is completely smooth.
  • Spread filling in the cooled crust. Place plastic wrap directly on the warm filling and chill in the refrigerator until set, 8 to 24 hours.
  • Prepare topping: Beat heavy cream and vanilla at medium-high speed with an electric mixer until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form.
  • Just before serving, top pie with whipped cream.

    • Nutrition

    816 cal.

    • Total Fat: 60g
    • Saturated Fat: 35g
    • Cholesterol: 259mg
    • Sodium: 272mg
    • Total Carbohydrate: 64g
    • Dietary Fiber: 3g
    • Total Sugars: 37g
    • Protein: 9g
    • Vitamin C: 1mg
    • Calcium: 115mg
    • Iron: 3mg
    • Potassium: 224mg

    Categories

    Chocolate recipes
    Custard recipes
    Pie recipes