Chocolate Dream Pie
This pie is filthy rich in flavour and melt-in-your-mouth dreamy. It takes a little while to put together, but it is very well worth it. Let me tell you, I am really excited to make it again.
There are two important dates coming up over the next few weeks: Valentine’s Day (February 14th) and Pi Day (March 14th, which is 3.14… also known as pi). I love making chocolate goodies for Valentine’s Day (more because I love chocolate than because my BFF likes it) and I always make a pie for Pi Day. I feel like this gem of a recipe is going to work for both of these celebrations.
While I love making puns of recipe titles, this pie’s title is more truth than pun; it truly is a chocolate dream. After one taste you are bound to dream about this rich dessert. I know I can’t stop thinking about it.
There are so many great songs about dreams that I made a big playlist with great dream songs. It’s long enough to last for a good majority of the preparation process, so enjoy!
And into the kitchen:
Chocolate Dream Pie
Makes 1 pie, good for about 8 people
(Borrowed from Once Upon A Chef)
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 large egg yolks, lightly beaten
- 3 cups whole milk
- 5 ounces bittersweet chocolate, finely chopped
- 2 ounces unsweetened chocolate, finely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 28 Nabisco Chocolate Wafers (or 1-1/2 cups finely crushed crumbs)*
- 1/3 cup granulated sugar
- 4 tablespoons unsalted butter, softened
- 1 cup heavy cream, chilled
- ½ teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 1 ounce bittersweet chocolate, grated or shaved
- For the filling, stir the sugar, cornstarch and salt together in medium saucepan. Add the milk and yolks and whisk everything together until smooth. Place the saucepan over medium-high heat and whisk the mixture continuously until it thickens and sticks to the whisk, about 8 minutes.
- Remove from the heat and stir in the two kinds of chocolate, butter and vanilla. Stir until smooth. Transfer to a medium bowl and cover with saran wrap, making sure to press the saran down so that it touches the top of the mixture. Refrigerate for 1 to 2 hours.
- For the crust, preheat the oven to 375˚F (190˚C). In a food processor, combine the wafers, sugar and softened butter. Pulse until all the wafers are fine crumbs. Press evenly into a 9-inch pie plate. Bake in the heated oven for 10 minutes. Cool completely before proceeding.
- When the filling has sat for an hour or two, pour it into the cooled crust. Cover the pie with saran wrap and return to the fridge to sit for 6 more hours.
- To make the Chantilly cream topping, whip together the cream, vanilla and sugar in a medium bowl until stiff peaks form. Spread the topping onto the pie, sprinkle with bittersweet chocolate shavings and serve!