Back to Chocolate-Caramel Cream Pie All Reviews for Chocolate-Caramel Cream Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 12 mld103383_0608_choc.jpg
Ingredients Ingredient Checklist All-purpose flour, for surface Easy Chocolate Pate Sucree 1/2 cup sugar 1/4 cup cornstarch 3/4 teaspoon salt 2 1/2 cups whole milk 4 ounces bittersweet chocolate (preferably 61 percent to 70 percent cacao), finely chopped 4 large egg yolks 1 teaspoon pure vanilla extract Caramel Whipped Cream for Chocolate-Caramel Cream Pie 1 thick block bittersweet chocolate, room temperature, for garnish
Cook’s Notes The caramel mixture must be very cold before the whipped cream is folded in. Otherwise, the whipped cream will collapse.
Gallery Read the full recipe after the video.
Recipe Summary Servings: 12 mld103383_0608_choc.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
mld103383_0608_choc.jpg
mld103383_0608_choc.jpg
Ingredients
Ingredients
- All-purpose flour, for surface Easy Chocolate Pate Sucree 1/2 cup sugar 1/4 cup cornstarch 3/4 teaspoon salt 2 1/2 cups whole milk 4 ounces bittersweet chocolate (preferably 61 percent to 70 percent cacao), finely chopped 4 large egg yolks 1 teaspoon pure vanilla extract Caramel Whipped Cream for Chocolate-Caramel Cream Pie 1 thick block bittersweet chocolate, room temperature, for garnish
Directions
On a lightly floured work surface, roll pate sucree to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
Preheat oven to 350 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to look dry, 20 to 22 minutes. Carefully remove weights and parchment. Bake until crust is darker around edges and bottom looks dry, 10 to 12 minutes. Let cool completely on a wire rack. (Chocolate crust can be stored overnight.)
Whisk together sugar, cornstarch, and salt in a small bowl. Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts.
Whisk 1 cup hot milk mixture into sugar mixture until smooth. Whisk milk-sugar mixture into the remaining milk mixture in the saucepan. Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes total (about 2 minutes after it comes to a boil).
Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes.
Remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
Pour custard into chocolate crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
Spread caramel whipped cream over pie. Using a vegetable peeler, scrape chocolate block at a 45-degree angle to make a small mound of shavings, and sprinkle over whipped cream. Serve immediately, or refrigerate and serve within 2 hours.
Cook’s Notes The caramel mixture must be very cold before the whipped cream is folded in. Otherwise, the whipped cream will collapse.
Cook’s Notes
The caramel mixture must be very cold before the whipped cream is folded in. Otherwise, the whipped cream will collapse.
Reviews (5)
Add Rating & Review 61 Ratings 5 star values: 14 4 star values: 23 3 star values: 20 2 star values: 4 1 star values: 0
Reviews (5)
Add Rating & Review 61 Ratings 5 star values: 14 4 star values: 23 3 star values: 20 2 star values: 4 1 star values: 0
Add Rating & Review
61 Ratings 5 star values: 14 4 star values: 23 3 star values: 20 2 star values: 4 1 star values: 0
61 Ratings 5 star values: 14 4 star values: 23 3 star values: 20 2 star values: 4 1 star values: 0
61 Ratings 5 star values: 14 4 star values: 23 3 star values: 20 2 star values: 4 1 star values: 0
5 star values: 14 4 star values: 23 3 star values: 20 2 star values: 4 1 star values: 0
Martha Stewart Member Rating: 5 stars 05/11/2014 This one of my favorite pies to eat! The filling and caramel shipped cream are easy to make and are very delicious. The pie crust is easy to make too. Rolling it out is another story! It is the most difficult pie dough that I have ever worked with. One of these days I will make it with a cookie crust to save myself the frustration. Martha Stewart Member Rating: Unrated 04/17/2009 can arrowroot be used in lieu of cornstarch? Martha Stewart Member Rating: Unrated 05/30/2008 Cornstarch provides a smoother pudding whereas flour leaves a less smooth finish. It doesn't matter when making a quick gravy but for a pudding, where the flavor and texture are top-billing, it does, and corn starch is pretty cheap - you can even get a small amount in the bulk area of whole foods. Martha Stewart Member Rating: Unrated 05/24/2008 I think you could use sifted flour. I have tried it in similar recipes, although not this exact one. Martha Stewart Member Rating: Unrated 05/24/2008 what can i use if i dont get cornstarch?Martha Stewart Member
Rating: 5 stars 05/11/2014
This one of my favorite pies to eat! The filling and caramel shipped cream are easy to make and are very delicious. The pie crust is easy to make too. Rolling it out is another story! It is the most difficult pie dough that I have ever worked with. One of these days I will make it with a cookie crust to save myself the frustration.
Rating: 5 stars
Rating: Unrated 04/17/2009
can arrowroot be used in lieu of cornstarch?
Rating: Unrated
Rating: Unrated 05/30/2008
Cornstarch provides a smoother pudding whereas flour leaves a less smooth finish. It doesn’t matter when making a quick gravy but for a pudding, where the flavor and texture are top-billing, it does, and corn starch is pretty cheap - you can even get a small amount in the bulk area of whole foods.
Rating: Unrated 05/24/2008
I think you could use sifted flour. I have tried it in similar recipes, although not this exact one.
what can i use if i dont get cornstarch?
All Reviews for Chocolate-Caramel Cream Pie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chocolate-Caramel Cream Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
