TODAY IS THE DAY. It is officially Broma Pie Week, and we couldn’t be more excited. This week we’ll be sharing a different pie recipe every single day. So, buckle up for the best week of your lives, bbs! We have been planning this for months, picking our most favorite pie recipes to share with you in preparation for pie season AKA Thanksgiving AKA the absolute best time of the year.
And what better way to kick off this momentous week, than with the best chocolate cream pie ever?
What is Chocolate Cream Pie:
Now I know that most of you will probably skim right through this because you know exactly what chocolate cream pie is. As you should. But for those of you who aren’t quite sure on specifics of the best pie ever, I will break it down. Chocolate cream pie is pretty much exactly what it sounds like: a rich and fudgy chocolate pie topped with a thick fluffy layer of lightly sweetened whipped cream.
Sprinkle that with some of chocolate shavings and ooooh baby, you are in for a treat.
What is instant espresso powder?
If you’re not using espresso powder in your chocolate baked goods yet you are seriously missing out. And if you’re not into coffee, don’t be scared off because it won’t actually add any coffee flavor. Espresso powder enhances chocolate flavor, to give chocolate an even deeper, richer, tastier flavor profile that will leave everyone smacking their lips, asking what your secret ingredient is.
Every time we post a recipe on the blog calling for instant espresso powder we get tons of questions asking which brand we recommend, and this is it!
You all know how much I absolutely adore working with DeLallo because of their commitment to high quality ingredients. From theirs pastas, to cheeses, to jams; everything they make is pretty much the best of the best. And their Instant Espresso Powder is no exception. Made with rich roasted coffee, DeLallo’s espresso powder dissolves seamlessly into any chocolate dessert, enhancing the chocolate flavor without adding any coffee flavor!
Try adding a teaspoon to your brownies, favorite chocolate cookies, zucchini bread, and obviously this chocolate cream pie for a little extra oomf.
How to make the best chocolate cream pie:
Blind bake the pie crust: No one likes a soggy pie crust (okay, confession I sort of do, but that’s a story for another time). Blind bake your crust before pouring the filling in to get a crisp and well cooked bottom!
Only stir the filling in one direction: This will prevent the the butter and chocolate from splitting!
Use high quality chocolate: Chocolate is such an important flavor in this pie, so don’t try to get away with using the cheap kind.
Go heavy on the whipped cream: You’re going for a 1:1 ratio here. It isn’t called called chocolate CREAM pie for nothing!
Prepare your homemade pie crust or take the premade crust and use a fork to make indentations in the bottom of the crust (this allows air to escape from the crust and prevents bubbles from forming). Line the crust with a piece of aluminum foil and pour in dried rice or beans to line the aluminum foil. Bake for 20 minutes.
While the crust blind bakes, prepare the filling. Melt the chocolate and butter in a saucepan over low heat, stirring in one direction (this will prevent the mixture from splitting). Stir until homogenous and remove from the heat. Set aside.
Beat the eggs, salt, and 1/2 cup sugar until light and fluffy, about 3 minutes. Fold 1/3 of the egg mixture along with the chocolate extract and espresso powder into the chocolate until well mixed. Gently fold in the remaining 2/3 of the egg mixture.
Remove the pie crust from the oven and take out the aluminum foil and beans/rice. Pour the chocolate filling into the pre-baked pie crust, using a rubber spatula to smooth out the filling. Reduce the heat to 325°F and bake until puffed and just beginning to crack (about 25 minutes).
Allow the pie to cool for an hour before placing in the fridge to chill.
When ready to serve the chocolate cream pie, make the whipped cream by whipping the cream, granulated sugar, and vanilla until stiff peaks form, about 3 minutes. Spread the whipped cream over the chilled pie. Sprinkle with shaved chocolate, slice and enjoy!
Keywords: easy, thanksgiving, best, the best, fudgy, decadent, chocolatey, easy, quick and easy
This post is sponsored by DeLallo. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!
Leave a comment and rate this recipe!
Confused about step 5 for chocolate mousse pie..it’s says ..bean/rice..?
Yes–it’s for the blind baked pie crust! The rice or beans (or pie weights, really whatever works!) are just to weigh down the pie crust so it doesn’t bubble up while blind baking!
Can I substitute regular baking powder for the espresso baking powder?
Hi Caycee! The espresso powder is just ground espresso–I think they call it espresso baking powder because it’s specifically formulated for baked goods, but there is no actual baking powder in it! I can totally see your confusion though 🙂 If you don’t have espresso powder you can just omit it!
What should I do if no stores around me carry chocolate extract & if I order some it won’t arrive in time? Is there a substitute I can use?
You can just omit it!
just forgot to add the rating to my comment– fantastic recipe!
perfect chocolate cream pie! i was so worried about adding the eggs in to the melted chocolate.. but i just added them while slowly mixing & everything turned out great. i did add about 6 min of cooking time– until the pie was puffy and just beginning to crack, exactly as noted in the recipe 🙂 thank you sarah!