Sweets & Desserts
Chocolate Cream Pie
This pie is rich, silky and will leave you and your guests wanting more. Cave into your cravings with our Chocolate Cream Pie.
|7 Tbsp.||Unsalted butter, melted|
|1 cup||2% milk|
|1 envelope||Unflavored gelatin|
|2 cups||Heavy cream|
|3/4 cup||Plus 2 Tbsp. sugar|
|8 oz.||Semisweet baking chocolate|
|1 tsp.||pure vanilla extract|
|1/2 cup||Phil’s Fresh Eggs Cage Free Liquid Egg Whites (save yolks for another use)|
- Place chocolate wafers in the bowl of a food processor and pulse until finely ground. Transfer to a mixing bowl. Add melted butter and stir until well combined. Press into an 8-inch springform pan, evenly coating the bottom and lower half of the sides. Cover pan with plastic wrap and place in the refrigerator to chill for 30 minutes.
- Pour the milk into a small bowl. Sprinkle the gelatin over the milk, and let soften for 5 minutes. Place the cream and 2 Tbsp. sugar in a small saucepan; bring to a boil, stirring to dissolve sugar. Add gelatin mixture, and stir to combine. Remove from heat. Add chocolate and vanilla extract; cover, and let stand for 3 minutes. Stir until thoroughly combined.
- Pass mixture through a fine sieve into prepared cookie crust; leave behind any undissolved chocolate to prevent filling from becoming grainy. Return filled crust to refrigerator for 6 hours or overnight.
- Place the egg whites and remaining ¾ cup sugar in the heatproof bowl of an electric mixer, and place over a pan of barely simmering water. Stir constantly until the egg whites are warm to the touch and the sugar is completely dissolved, about 3 minutes. Attach the bowl to the mixer, and use the whisk attachment to beat egg whites on medium speed until soft peaks form, about 3 minutes. Raise speed to high and beat until stiff and glossy but not dry, about 1½ minutes.
- Remove pie from refrigerator. Using a rubber spatula, drop meringue on top, lifting to create tall peaks. Use a kitchen blowtorch to brown the top of meringue peaks, or place under a broiler, watching carefully since it will brown very quickly.
- Chill the pie in the refrigerator. Serve cold.