I can’t get over this chocolate cream pie, the filling came out so smooth and the addition of coffee really adds a richness to the chocolate. I essentially followed Ina Garten’s recipe for chocolate banana cream pie but then left out the bananas; but truly that could be something fun for another day.
- 2 cups graham cracker crumb (I used 9 crackers and crushed them in a food processor)
- ¼ cup sugar
- ¼ tsp ground cinnamon
- 6 tablespoons unsalted butter, melted
- For the crust, combine everything in a bowl and mixed together. Press the mixture into a 9” pie pan (Ina’s recipe calls for an 11-inch false bottom tart pan, this is likely why I had extra.)
- Bake for 10 minutes at 350 degrees, then set aside to cool completely.
- ¾ cup sugar
- 5 yolks
- 1/3 cup of cornstarch
- 1 teaspoon kosher salt
- 4 cups whole milk, scalded
- 7 ounces of bittersweet chocolate
- 2 tablespoons unsalted butter, diced
- Splash of Vanilla extract
- 1 tablespoon coffee liqueur (I used 1 tablespoon of cold brew concentrate)
- Bring the milk to a slight boil.
- Meanwhile, whisk together the yolks, sugar, salt and cornstarch.
- When the milk is hot, pour it slowly into the egg mixture while constantly and vigoursly whisking to avoid scrambled eggs. Put back into the pot over a medium to low heat and whisk until thickened (this might take about 5 minutes).
- When thickened, remove from the heat and pour over chopped chocolate. Whisk in the vanilla, butter and coffee. Run through a sieve.
- To get your filling really smooth you can run it through a food processor. This isn’t completely necessary, but you’ll get a beautifully smooth filling.
- Pour into baked shell and allow to set in the refrigerator for at least 4 hours.
I made this as a not so secret surprise for my darling robot when he came home from a business trip. I’m absolutely in love with this pie, I’ve had chocolate silk pies before, but the addition of the coffee really makes it something special. I used to be so terrible at making graham cracker crusts but with a bit of practice I got the hang of it, truthfully you really need to make sure you get the correct texture before attempting to push it into your pie tin; or just buy one of those ready-made crust from the store. I know as a pastry cook, I probably should insist on doing it by hand but honestly if it’s going to frustrate you, I say take the easy way out. Dessert should be fun.
Ina’s original recipe calls for using an 11-inch tart pan, I didn’t have one of those lying around to use so I made mine in a 9-inch pan and I had left over filling. You could pour the filling into little cups and eat it like pudding, or you can do what I did and use tiny ready-made crusts for mini pies. I think these would be so cute for a party to just have a cake stand filled with mini pies.