How To Make Chocolate Custard Pie
This is not your typical pudding pie. No, this is a rich, velvety chocolate custard pie. Yes, a chocolate pudding is nice, but a rich chocolate custard delivered in a buttery graham cracker crust is the next level. If you want to know how to make an indulgent dessert – learn how to make chocolate custard pie.
How To Make Chocolate Custard Pie – Not Pudding
Don’t get me wrong, I like pudding – vanilla, dulce de leche, rice – but I believe a custard is much more sublime and rich. This is primarily due to the fact that a pudding is thickened with starch and a custard with egg yolk. The egg yolks are just a bit more refined and delicate (and fatty). It also helps that this custard is made with a lot of cream.
How To Make Chocolate Custard Pie – The Chocolate
The key to knowing how to make a chocolate custard pie is the choice of chocolate. As with so many things culinary, the best ingredients will yield a great dish. Dark chocolate is a good choice for chocolate custard pie. I like to use 85% cacao, but a 70% will do, too. If I am really in need of a dark chocolate fix, I have a line on some 99% cacao that will bring some very enjoyable bitterness to the pie. Use good chocolate and you will be rewarded.
How To Make Chocolate Custard Pie – The Crust
There are many ways to make a pie crust, but to make a chocolate custard pie I put my custardized eggs in a graham cracker basket. Yep, a graham cracker crust does a nice job for a chocolate custard pie for a few reasons – 1. The butteriness compliments the chcocolateyness – 2. The texture goes very nice as a contrast to the rich, creaminess of the custard – 3. There is a subtle nutty flavor in a graham that also does well with chocolate without being overpowering – 4. A graham cracker crust is just plain easy to make which is always welcome and – 5. You can, if you want, gussie it up with all kinds of flavors!
How To Make Chocolate Custard Pie – The Topping
Should this pie be topped? As indicated in early pie posts, whipped cream is always nice! Of course, the pie is already on the edge of extreme indulgence. If I do use whipped cream, I reduce the sugar a fair amount so it is not too sweet.
An alternative topping to consider is the pistachio. Pistachios and chocolate are fantastic together! Yes, this may increase the indulgence factor even more, but it is quite different from whipped cream. The delicately sweet, nutty flavor of the pistachios, plus the texture, are perfect with the custard and crust.
The “How To Make Chocolate Custard Pie’ video is below. The full recipe follows.
- 12 graham cracker sheets (about 4oz.)
- 1/4 cup of sugar
- 1/4 tsp of salt
- 1 tsp of vanilla
- 6 tbsp of melted butter
- 8 oz. of high quality dark chocolate - shoot for at least 85% cocao.
- 4 egg yolks
- 1/2 cup sugar
- 2 cup of whole milk (skim milk will work, too)
- 1 cup of heavy cream
- 2 tsp vanilla extract
- Pre-heat the oven to 350F.
- Place the graham crackers in to a plastic zip bag. Seal the bag. Using a rolling pin or a meat mallet, break up the crackers into crumbs. A food processor can also be used to make the crumbs.
- Transfer the graham cracker crumbs to a medium bowl.
- Add the sugar, salt, vanilla, and melted butter. Mix with a fork until the graham cracker crumbs are fully moistened.
- Pour the crumbs into a 9 inch pie pan. With your finger or a fork, press crumbs into the pan as evenly as possible to form the crust.
- Blind bake the crust at 350°F for 8 to 10 minutes. Let the crust cool completely.
- Using a sharp knife, chop the chocolate into small pieces. This will help it melt. Transfer the chopped chocolate into a large, heatproof bowl. Set aside.
- Place the yolks and sugar in a medium bowl. Whisk the sugar/yolk mixture together until it is thick and pale yellow in color, about 1 to 2 minutes.
- Whisk the cream, milk and vanilla into the egg/sugar mixture until they are fully incorporated.
- Transfer the mixture to a medium pot and place the pot over medium low heat.
- Heat the mixture slowly, whisking constantly, until a candy or instant read thermometer reads between 175-180F. The mixture should thicken and coat the back of a spoon.
- (Note: Do not let the mixture boil. If the mixture curdles, remove it from the heat, and let cool. Place it in a blender and whip until smooth.)
- Strain the custard through a fine sieve into the bowl containing the chopped chocolate. Continue to whisk the mixture to cool the custard. Allow the custard to cool 15-20 minutes.
- Pour the custard into the cooled crust. Let cool a few minutes longer then transfer to the refrigerator to fully chill and set.
- Slice and Serve.
- Top with whipped cream or pistachios as desired.
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