It's wonderful to see someone who is quite obviously confident in their skill AND who is using measuring devices. I get tired of "pro" chefs saying to "just eyeball" the amounts! I can understand having a personal feel for what amount is needed, but that is not conducive to teaching. Utilizing measuring devices is easy and makes everything perfectly clear. This pie looks fantastic, and I'll be saving the recipe for sure!
This was excellent. I loved using the small amount of milk mixed w/eggs and cornstarch. This method is by far the easiest and best way to temper - many thanks! I also loved your tip to brush egg white onto pastry. Finally, no more soggy crust under cream. I chopped 1-1/2 Godiva dark chocolate 72% bars (5 oz total), and 2 oz godiva 80%. I hate making dough so I used my favorite easy recipe: 1-1/2 cups almonds, 2 tb sugar, 2 tb flour and pinch of salt and grind in food processor until you have a finely coarse almond flour mixture,, add 1/2 stick melted butter, press into pie pan and cover with foil, bake 350 degrees for 20 minutes, remove foil, bake another 7-10 minutes or until golden brown. The crust went perfect with the pie! LOVED IT - MANY THANKS!
Easter Sunday in chilly Norfolk, UK and I've just followed your simple guide and made my first chocolate cream pie. I'm just waiting for it to cool to complete the construction! Thank you so much for sharing .
OMG -- When I saw you crimping the edge of the pie crust, so effortlessly, I knew you knew what you are doing. Every step all the way through reinforced that. Your kitchen looks so lived in -- my kind of kitchen! You are the best. You demonstrated and taught this wonderful recipe SO well. AND executed with no giggling at silliness. Now I can't wait to try it. Thanks so much.
It was so much fun watching you work; you make it looks so easy and natural. The crust was beautiful , and your chocolate crème filling is unique. Best recipe I have seen, even Gordon Ramsey would be amazed. Thanks for sharing.
awesome video... I seen a few chocolate pie videos and yours is by far the most luscious looking chocolate when you spooned it into the pie shell I was like oh my God
Today is my first visit to your page and after this video I just had to subscribe. This was one of the most decadent chocolate cream pies it looks beyond delicious. I want a fat slice. I'm making one this weekend.
Jack, I added a link to a homemade pie crust video I made awhile ago (with another cook) to the description box above. Hopefully that will be helpful to you!
Thank you for sharing this on You Tube. THIS looks like a great recipe; along with a better list of ingredients. Two days ago I tried a recipe from pinterest for choc. cream pie. ( uuuugg .. ) It wasn't terrible; but I knew something was missing from the choc. cream mixture. It called for only 2 cups of half + half, and only 2 tbsp's of corn starch. Several of the steps that you demonstrated were also missing. I ended up having to whip extra whipping cream and added it to the chilled choc cream mixture to fluff it up and give it more body. Again; thank you for your recipe. And helpful tips on blind baking a pie shell. Looking forward to making your recipe; it looks great. Adding this recipe into my recipe collection !! Thank you again; Happy Thanksgiving + Happy Holidays. Blessings . . .
I had attempted to make a chocolate cream pie yesterday for Thanksgiving. I followed another recipe. I have some experience to baking thanks to my Grandma. I had never made a cream pie before. I some how missed a step. The chocolate get thick. I do have a couple of questions.... Could I make the chocolate cream in a cookie crust? Would you blind bake a cookie crust? And could I substitute other flavors like butterscotch, banana or peanut butter instead of chocolate?
+Benjamin Kibler you can use a cookie crust and it depends on which cookie crust you use. I would recommend a regular flaky crust to not overwhelm with chocolate. Chocolate affects the texture so you would need a new recipe for butterscotch or banana, though banana is vanilla cream pie with bananas on top. You need to use a wire whisk to mix your ingredients. An easier recipe to follow would be Can Eagle, which is what I use. The reason it probably didn't thicken, was you did not temper the eggs properly. The Can Eagle brand uses cornstarch and condensed milk to thicken instead of egg yolks, which is difficult to do. (I don't particularly like this recipe a lot.) The final reason for the thickening issue is probably not cooking the cream long enough. It can take a while for the sauce to bubble. The first time a made a cream pie it took 7 minutes to thicken, just keep stirring. I hope this helped! Maybe try this Thanksgiving!
How to Make a Fresh Chocolate Cream Pie Ingredients for pie filling * 3 cups whole milk * 2/3 cup white sugar * 1/2 tsp salt * 4 egg yolks * 1/4 cup cornstarch * 2 oz unsweetened chocolate, chopped * 5 oz bittersweet chocolate, chopped * 2 T butter * 1 tsp vanilla Chocolate Cream Pie recipe Makes a 9″ pie that serves 8 Courtesy of Kate McMillen Pie Dough Instructions 1. Preheat the oven to 400 degrees 2. Prepare your pie shell. Roll out your pie dough and tuck it into the pie dish. 3. Freeze it for 15 minutes to firm up the butter. 4. Line the frozen pie dough with parchment paper, fill it to the top with pie weights and bake it for 15 minutes. (You can use a big coffee filter in place of parchment paper) 5. Remove the pie weights and prick the dough all over. Return the pie to the oven and bake for 8 more minutes. 6. Brush the crust with egg white and bake one more minute. 7. Let cool. Ingredients for pie filling Instructions to make the chocolate pastry cream 1. Put into a large bowl the chocolates, butter and vanilla. Suspend a fine mesh sieve over the bowl and set aside. 2. In a small bowl whisk together the egg yolks, cornstarch, and a dash of the whole milk until the cornstarch is no longer lumpy. 3. Heat the remaining milk, sugar, and salt until it reaches a simmer. 4. When hot, pour about a half cup into the egg mixture to temper the eggs, whisking the egg mix constantly. 5. Pour the tempered eggs into the hot pot of milk stirring constantly until thick, about 30 seconds to 1 minute. 6. Pour the hot mixture into the bowl of chocolate and stir until smooth. 7. Top with a piece of plastic wrap to prevent a skin from forming. 8. Chill the pastry cream until cold. 9. To assemble the pie, spoon in the chocolate pastry cream and top with freshly whipped cream and finely some shaved chocolate or dust with cocoa powder.
my chocolate cream pie never sets and ive tried several different recipes several different variations anyone got any suggestions or hints to get to set and firm up so i can cut it
I'd start baking the crust as you make the warm chocolate custard and then add the hot custard to the hot crust and finish baking it from there. Hot filling into a hot crust will keep it from absorbing liquid and stay crispy. We could be making love during the time I just saved you.
TO EVERYBODY WATCHING THIS THERE IS AN EASIER WAY TO MAKE COCO LATE CREAM PIE :D #1 TAKE A PRE MADE PIE CRUST #2 FILL WITH CHOCOLATE PUDDING #3 ADD COOL WHIP TO TOP #4 EAT
It's wonderful to see someone who is quite obviously confident in their skill AND who is using measuring devices. I get tired of "pro" chefs saying to "just eyeball" the amounts! I can understand having a personal feel for what amount is needed, but that is not conducive to teaching. Utilizing measuring devices is easy and makes everything perfectly clear.
This pie looks fantastic, and I'll be saving the recipe for sure!
I found this recipe a few yrs ago here on UA-cam and make it every Christmas. It’s an incredibly great pie.
Lexgarmom same
This was excellent. I loved using the small amount of milk mixed w/eggs and cornstarch. This method is by far the easiest and best way to temper - many thanks! I also loved your tip to brush egg white onto pastry. Finally, no more soggy crust under cream. I chopped 1-1/2 Godiva dark chocolate 72% bars (5 oz total), and 2 oz godiva 80%. I hate making dough so I used my favorite easy recipe: 1-1/2 cups almonds, 2 tb sugar, 2 tb flour and pinch of salt and grind in food processor until you have a finely coarse almond flour mixture,, add 1/2 stick melted butter, press into pie pan and cover with foil, bake 350 degrees for 20 minutes, remove foil, bake another 7-10 minutes or until golden brown. The crust went perfect with the pie! LOVED IT - MANY THANKS!
Leslie D Glad you liked it - and many thanks for your almond crust recipe, sounds delish and I'm going to try it soon! =)
Easter Sunday in chilly Norfolk, UK and I've just followed your simple guide and made my first chocolate cream pie. I'm just waiting for it to cool to complete the construction! Thank you so much for sharing .
OMG -- When I saw you crimping the edge of the pie crust, so effortlessly, I knew you knew what you are doing. Every step all the way through reinforced that. Your kitchen looks so lived in -- my kind of kitchen! You are the best. You demonstrated and taught this wonderful recipe SO well. AND executed with no giggling at silliness. Now I can't wait to try it. Thanks so much.
Thank you! Measurements can be important - especially in baking. Making the chocolate cream from scratch gives it an extra richness. Enjoy!
It was so much fun watching you work; you make it looks so easy and natural. The crust was beautiful
, and your chocolate crème filling is unique. Best recipe I have seen, even Gordon Ramsey would be amazed. Thanks for sharing.
This is a great video. Straight to the point without unnecessary blabbering. Thank you very much.
Looks great.
Nice clear instructions.
Thanks so much!! I hope you get a chance to make it - I know you will enjoy it!
That's the prettiest chocolate pie I've ever seen. New sub🎈
awesome video... I seen a few chocolate pie videos and yours is by far the most luscious looking chocolate when you spooned it into the pie shell I was like oh my God
Very professional narration' awesome recipe' clear concise' I frikin love sweet crust Chocolate cream pie!' my Nana in Pawtucket made the best!
This is the PERFECT recipe & video for French Silk Pie
I just made this "Milk free" with canned coconut milk...and it was amazing!!
By far The Best chocolate pie recipe❤
Today is my first visit to your page and after this video I just had to subscribe. This was one of the most decadent chocolate cream pies it looks beyond delicious. I want a fat slice. I'm making one this weekend.
Thank you! I think you're really gonna love this pie. =)
Where can I learn to make the pie crust, wow that looked easy to work!
Jack, I added a link to a homemade pie crust video I made awhile ago (with another cook) to the description box above. Hopefully that will be helpful to you!
I Was Drooling The Whole Video
im going to make this in new year. i hope it turns edible..
wooott! so excited! thank u :D !
mmm, yummy good idea for New Year - thanks for watching!
Great video.. some good tips also. Thankyou :)
It looks delicious!!!
Thank you for sharing this on You Tube. THIS looks like a great recipe; along with a better list of ingredients. Two days ago I tried a recipe from pinterest for choc. cream pie. ( uuuugg .. ) It wasn't terrible; but I knew something was missing from the choc. cream mixture. It called for only 2 cups of half + half, and only 2 tbsp's of corn starch. Several of the steps that you demonstrated were also missing. I ended up having to whip extra whipping cream and added it to the chilled choc cream mixture to fluff it up and give it more body. Again; thank you for your recipe. And helpful tips on blind baking a pie shell. Looking forward to making your recipe; it looks great. Adding this recipe into my recipe collection !! Thank you again; Happy Thanksgiving + Happy Holidays. Blessings . . .
This video use used 1 ounce cornstarch and technically 1 ounce equals roughly 2 tbsp.
the recipe is enough for one pie, so if that's what you're aiming for, stick with the recipe. Enjoy!
I had attempted to make a chocolate cream pie yesterday for Thanksgiving. I followed another recipe. I have some experience to baking thanks to my Grandma. I had never made a cream pie before. I some how missed a step. The chocolate get thick. I do have a couple of questions.... Could I make the chocolate cream in a cookie crust? Would you blind bake a cookie crust? And could I substitute other flavors like butterscotch, banana or peanut butter instead of chocolate?
*** The chocolate didn't get thick.
+Benjamin Kibler Mine didn't either.
+Benjamin Kibler you can use a cookie crust and it depends on which cookie crust you use. I would recommend a regular flaky crust to not overwhelm with chocolate. Chocolate affects the texture so you would need a new recipe for butterscotch or banana, though banana is vanilla cream pie with bananas on top. You need to use a wire whisk to mix your ingredients. An easier recipe to follow would be Can Eagle, which is what I use. The reason it probably didn't thicken, was you did not temper the eggs properly. The Can Eagle brand uses cornstarch and condensed milk to thicken instead of egg yolks, which is difficult to do. (I don't particularly like this recipe a lot.) The final reason for the thickening issue is probably not cooking the cream long enough. It can take a while for the sauce to bubble. The first time a made a cream pie it took 7 minutes to thicken, just keep stirring. I hope this helped! Maybe try this Thanksgiving!
I did try again this time with more cornstarch and you're right about the cooking time on the cream, didn't do that long enough the first time either.
FINALLY! THANK GOD BECAUSE THIS IS NOT THE 'HOW TO BASIC' CHANNEL !!
what if i dont have chocolate chips? how much can i use for an unsweeten chocolate powder instead????
How to Make a Fresh Chocolate Cream Pie
Ingredients for pie filling
* 3 cups whole milk
* 2/3 cup white sugar
* 1/2 tsp salt
* 4 egg yolks
* 1/4 cup cornstarch
* 2 oz unsweetened chocolate, chopped
* 5 oz bittersweet chocolate, chopped
* 2 T butter
* 1 tsp vanilla
Chocolate Cream Pie recipe
Makes a 9″ pie that serves 8 Courtesy of Kate McMillen
Pie Dough Instructions
1. Preheat the oven to 400 degrees
2. Prepare your pie shell. Roll out your pie dough and tuck it into the pie dish.
3. Freeze it for 15 minutes to firm up the butter.
4. Line the frozen pie dough with parchment paper, fill it to the top with pie weights and bake it for 15 minutes. (You can use a big coffee filter in place of parchment paper)
5. Remove the pie weights and prick the dough all over. Return the pie to the oven and bake for 8 more minutes.
6. Brush the crust with egg white and bake one more minute.
7. Let cool.
Ingredients for pie filling
Instructions to make the chocolate pastry cream
1. Put into a large bowl the chocolates, butter and vanilla. Suspend a fine mesh sieve over the bowl and set aside.
2. In a small bowl whisk together the egg yolks, cornstarch, and a dash of the whole milk until the cornstarch is no longer lumpy.
3. Heat the remaining milk, sugar, and salt until it reaches a simmer.
4. When hot, pour about a half cup into the egg mixture to temper the eggs, whisking the egg mix constantly.
5. Pour the tempered eggs into the hot pot of milk stirring constantly until thick, about 30 seconds to 1 minute.
6. Pour the hot mixture into the bowl of chocolate and stir until smooth.
7. Top with a piece of plastic wrap to prevent a skin from forming.
8. Chill the pastry cream until cold.
9. To assemble the pie, spoon in the chocolate pastry cream and top with freshly whipped cream and finely some shaved chocolate or dust with cocoa powder.
can I use milk chocolate I don't really like the bitter taste of semi sweet dark or unsweet chocolate
I was told by bakers that it works best pouring the warm pudding into the cooled pie shell. No?
my chocolate cream pie never sets and ive tried several different recipes several different variations anyone got any suggestions or hints to get to set and firm up so i can cut it
Matt Cook it longer. Make sure the mixture has thickened. There are recipes that use gelatin, also.
You have Sriracha in your fridge AND you can bake. I love you.
it doesn't double in size, so it must have been done 2 different times. good catch on your part!
I have to make one of these tomorrow for a gradeD;
AMAZING THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨ CHOCOLATE PIE,
Great vid
So delicious!XD you make me hungry. XC
I'd start baking the crust as you make the warm chocolate custard and then add the hot custard to the hot crust and finish baking it from there. Hot filling into a hot crust will keep it from absorbing liquid and stay crispy. We could be making love during the time I just saved you.
will chocolate chips work too?
Did you say 2 1/3 cups sugar.
I checked the written recipe (via link in description) and it calls for 2/3 cup of sugar.
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n. njj
You fine. But what happened to our fridge?
Fucking hell that was an amazing cream pie
You sound like Hilah from her cooking channel. I thought it was her....
Why did you not show us how to make the whipped cream? I could not find a video of that.
Take whip and add whip with a ped and cream
Is there any chocolate cream left over. Hungry :L
do not forget my piece hh
And I subscribe...
TO EVERYBODY WATCHING THIS THERE IS AN EASIER WAY TO MAKE COCO LATE CREAM PIE :D #1 TAKE A PRE MADE PIE CRUST #2 FILL WITH CHOCOLATE PUDDING #3 ADD COOL WHIP TO TOP #4 EAT
+Emily Hicks it tasted bad
Thats a big vanilla bottle
I came.
You... What ?!....
CAT PIRE Food porn.. mmm.
Jonathan G stupid pornography. destroying the minds of people.
+Kareem Wasser not really
Kareem Wasser whatever yah say Christian
#
So this pie dough magically appears?
yeah, because its sooo dificult to make a basic pie crust.
Lolol
you should have washed your hands after separating the eggs. Instead, touched everything with raw egg whites all over your hands.
Looks tasty but complicated. I got lost in the directions
Seriously....lol
The guilt is real...
Lol
Hey you're very cute
..
Yum diabeetus
+That crust is over done and not fit to eat.