Chocolate Cream Pie
🕒 Total Time: 2 hours
🕒 Prep Time: 1 hour
🕒 Cook Time: 1 hour
Description:
Indulge in the decadent delight of this Chocolate Cream Pie, straight from the pages of Martha Stewart Living’s February issue. With its rich chocolate flavor and silky creaminess, it’s the perfect treat for Valentine’s Day or any special occasion to show your love.
Recipe Category: Pie
Keywords: Dessert, Kid Friendly, Weeknight, Broil/Grill, Oven, Refrigerator, Stove Top, < 4 Hours
Nutritional Information (per serving):
- Calories: 5069.1
- Fat: 289.1g
- Saturated Fat: 165.1g
- Cholesterol: 615.9mg
- Sodium: 2917.9mg
- Carbohydrates: 570.7g
- Fiber: 19.3g
- Sugar: 394.7g
- Protein: 66g
Yield: 1 pie
Ingredients:
- 1 package (7 ounces) chocolate wafers
- 1/2 cup unsalted butter, melted
- 1 tablespoon milk
- 1 envelope unflavored gelatin
- 1 cup heavy cream
- 1/4 cup sugar + 3/4 cup sugar
- 1 teaspoon vanilla extract
- 8 ounces semisweet chocolate, chopped
- 4 large egg whites
Instructions:
- Place the chocolate wafers in the bowl of a food processor and pulse until finely ground.
- Transfer the ground wafers to a mixing bowl.
- Add melted butter to the ground wafers and stir until well combined.
- Press the mixture into the bottom and lower half of the sides of an 8″ springform pan.
- Cover the pan with plastic wrap and refrigerate for 30 minutes.
- In a small bowl, pour the milk and sprinkle the gelatin over it. Let it soften for 5 minutes.
- In a small saucepan, combine the heavy cream and 2 tablespoons of sugar. Bring to a boil, stirring to dissolve the sugar.
- Add the gelatin mixture to the cream, stirring to combine. Remove from heat.
- Add the chopped chocolate and vanilla extract to the cream mixture. Cover and let it stand for 3 minutes, then stir until well combined.
- Pass the chocolate mixture through a fine sieve into the prepared cookie crust.
- Return the filled crust to the refrigerator for 6 hours or overnight.
- In a heatproof bowl of an electric mixer, combine the egg whites and remaining 3/4 cup of sugar. Place it over a pan of barely simmering water.
- Stir constantly until the egg whites are warm to the touch and the sugar is completely dissolved, about three minutes.
- Attach the bowl to the mixer and use the whisk attachment to beat the egg whites on medium speed until soft peaks form, about 3 minutes.
- Increase the speed to high and beat until stiff and glossy but not dry, about 1-1/2 minutes.
- Remove the pie from the refrigerator.
- Using a rubber spatula, drop dollops of meringue on top of the pie, lifting to create tall peaks.
- Use a kitchen blowtorch to brown the top of the meringue peaks, or place it under a broiler, watching carefully as it will brown quickly.
- Chill the pie in the refrigerator and serve cold.
- This pie will keep in the refrigerator for up to 2 days.
Indulge in each decadent bite of this luscious Chocolate Cream Pie, where the smoothness of the chocolate meets the airy sweetness of the meringue. Perfect for sharing with your loved ones on any occasion or as a delightful Valentine’s Day surprise!
