Worlds Best Recipes: The Worlds Best Chocolate Pie

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Friday, July 6, 2012

The Worlds Best Chocolate Pie

If Your Looking For The World's Best Chocolate Pie Then Guess What. You've found the recipe for the worlds best chocolate pie

Cookie Crumb Crumb Crust

1. 1 cup chocolate cookie crumbs ( Oreo Cookies ) — remove whites before grinding
2. 1 1/4 cup graham cracker crumbs
3. 2 1/2 tablespoons granulated sugar
4. 5 tablespoons unsalted butter, melted

Preheat oven to 350 F.

In the bowl of a food processor, process the graham crackers and chocolate cookies to make crumbs. Mix together crumbs, sugar and butter and press into 9 inch glass pie pan. Bake at 350 for 10 minutes.

1. 1 cup plus 2 tablespoons sugar

2. 3/4 cup heavy cream plus 1 3/4 cups

3. 3/4 cup buttermilk

4. 3 1/2 tablespoons cornstarch

5. One Level Teaspoon Ground Sea Salt.

6. 4 egg yolks, lightly beaten in a medium bowl.

7. 4 ounces good-quality semisweet chocolate, finely chopped.

8. 1 tablespoon butter.

9. 3/4 teaspoon vanilla extract.

10. 3 tablespoons confectioners’ sugar.

World's Best Chocolate Pie

Cookie Crust – Prepared as directed above.

Whisk sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt together in a saucepan off the heat. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.

Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture back into the saucepan and whisk over medium heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature.

Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners’ sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours.

Refrigerate the remaining whipped cream until you are ready to serve the pie. I added some more powdered sugar to the remaining whipped cream before piping it on top.

When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.

To me this is truly one of if not the best chocolate pie that you'll ever eat. Please go to the trouble to make your own crust because you'll love it.

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