Chocolate Double Cream Pie

Chocolate Double Cream Pie

Preparation Time: 30 minutes

Baking Time: 25-30 minutes

Total Preparation and Baking Time: 4 hours (including chilling time)

Yield: 1 - 9" pie

The Pie Crust:

• 2 Cups all-purpose flour

• 1 Cup butter, cold and cubed

• 1 tsp. salt

• ½ Cup ice-cold water

• 1 Tbsp. sugar

The Chocolate Cream Filling:

• 3 Cups heavy cream

• ⅓ Cup cornstarch

• ½ Cup cocoa powder

• 1 ¼ Cups sugar

• 1 Tbsp. best quality pure vanilla extract OR 1 vanilla bean pod, scraped

The Chantilly Cream:

• 1 Pint heavy whipping cream

• ¼ Cup powdered sugar

• 1 tsp. vanilla extract

Directions:

The Pie Crust:

1. In a food processor, combine flour, sugar, and salt. Pulse to combine.

2. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.

3. Gradually add the ice-cold water, a little at a time, until the dough begins to come together.

4. Transfer the dough onto a lightly floured surface and gently bring it together into a ball. Divide in half, flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.

5. Roll out one disc of dough on a lightly floured surface until large enough to fit a 9-inch pie pan. Carefully transfer the dough into the pie pan, trim the excess, and crimp or flute the edges as desired.

6. Refrigerate the prepared pie crust while preheating the oven to 375°F.

7. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for approximately 15 minutes. Carefully remove the parchment and pie weights, then continue baking for another 10-15 minutes, or until the crust is golden brown and fully cooked.

8. Remove from the oven and allow the crust to cool completely before filling.

The Chocolate Cream Filling:

1. In a medium saucepan, whisk together the sugar, cocoa powder, and cornstarch until evenly combined.

2. Gradually whisk in the heavy cream, making sure there are no lumps.

3. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a smooth, rich chocolate pudding consistency.

4. Remove from heat and stir in the vanilla extract. If using a vanilla bean, scrape the seeds into the mixture and incorporate.

5. Transfer the chocolate filling into a bowl and cover the surface directly with plastic wrap to prevent a skin from forming.

6. Refrigerate until completely chilled and set.

The Chantilly Cream:

1. In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy whipping cream, powdered sugar, and vanilla extract.

2. Whip on medium-high speed until medium-soft peaks form. Be careful not to overwhip.

Assemble the Pie:

1. Once the chocolate filling has completely chilled, give it a gentle whisk to restore its smooth and creamy consistency.

2. Spoon the chocolate filling into the cooled pie crust and spread evenly.

3. Top with a generous layer of Chantilly cream, spreading it evenly across the chocolate filling.

4. Refrigerate for at least 1-2 hours before serving to allow the pie to fully set.

Serve and Enjoy!

Slice and serve chilled. Enjoy every bite of this rich, decadent Chocolate Double Cream Pie!