Chocolate Cream Dream Pie
Dark chocolate pudding on a slightly salty shortbread crust, topped with a layer of chocolate pudding blended with tangy yogurt-whipped cream, all topped with a layer of whipped cream and dark chocolate shavings.
Equipment
- 1 9.5-inch pie dish
- 1 Electric beater or standing mixer
Ingredients
Shortbread Crust
- 2 cups all-purpose flour
- 1 tsp. salt
- 2 tsp. granulated sugar
- 2/3 cup canola oil can use vegetable oil of your choice
- 3 tbsp. milk
Chocolate Cream Pie Filling
- 1 cup granulated sugar
- 3 1/2 tbsp. cornstarch
- 1 tbsp. all-purpose flour
- 1/2 tsp. salt
- 3 1/2 cups milk or half and half
- 6 oz. bittersweet chocolate (bar chopped, or chips) 60-72% cacao dark chocolate
- 3 large egg yolks
- 1 tsp. vanilla extract
Yogurt-Whipped Cream
- 1 cup heavy cream
- 3/4 cup nonfat strained Greek yogurt
- 1 tbsp. powdered sugar
- 1/2 tsp. vanilla extract
Garnish
- 1/4 cup dark chocolate shavings use a potato peeler
Instructions
Crust
- Preheat oven to 350℉. Sift dries into a medium-sized bowl. Mix milk and oil together with a fork and add to dries, mixing well. Pat this mixture into a 9-inch pie pan to form the crust. Using a fork, poke holes into the bottom and sides of the crust.
- Bake for 15-20 minutes, or until golden brown. Cool completely before filling with chocolate custard.
Chocolate Cream Pie Filling
- Mix sugar, cornstarch, flour and salt in a saucepan, or the top of a double boiler.
- Add 1/4 cup milk to dries and stir well to make a paste.
- Add the remaining milk and chocolate. Heat over medium-high heat, stirring all the while, until the mixture comes to a boil.
- In the meantime, whisk the egg yolks until blended. Once the chocolate mixture comes to a boil, add 1/4 cup of the chocolate mixture to the egg yolks and stir well. Then, add this mixture back to the main mixture in the saucepan and bring to a boil. Stirring constantly, boil for one minute, or until mixture thickens. It should be fairly thick, enough to stay on a spoon. Pudding will thicken a bit more as it cools.
- Remove from heat and stir in vanilla. Lay plastic wrap directly on top of the pudding to prevent a skin from forming, and cool completely. Once cooled, refrigerate.
Yogurt-Whipped Cream
- While the pudding is cooling, beat heavy cream to stiff peaks. Gently fold yogurt into whipped cream and stir in vanilla and one tablespoon powdered sugar. Refrigerate until chocolate pudding is cold.
Assembling Pie
- Take about 1 ½ cups of the yogurt whipped cream and set it aside for the final topping on the pie. To the remaining yogurt whipped cream, fold in about 1 ½ cups of the cold chocolate pudding. Set aside.
- Spoon the remaining chocolate pudding into the bottom of the prepared pie shell. Smooth with an off-set spatula.
- Spread the chocolate pudding-yogurt whipped cream mixture on top of the chocolate pudding in the pie shell. Spread remaining yogurt-whipped cream on top of pie.
- Sprinkle chocolate shavings over the top. Refrigerate until ready to serve.
Notes
Note* We absolutely love the flavor and texture of yogurt-whipped, but we realize it’s not for everyone! If you are not a fan of yogurt, or yogurt-whipped cream, simply use 1 1/4 cups of heavy cream whipped in place of the blended cream for this recipe. Follow the same assembly instructions.