Double-Chocolate Cream Pie Recipe

For the Filling: Place chopped chocolate in a medium bowl, add vanilla, and suspend a large, single-mesh sieve over the top. Whisk sugar, salt, espresso powder, cocoa powder, and cornstarch together in a 3-quart stainless steel saucier. Add egg yolks and roughly 1/2 cup of the milk and whisk until smooth before adding the rest of the milk. Cook over medium-low, stirring gently with a whisk until hot to the touch; about 6 minutes.

Step 2

Increase heat to medium and continue whisking gently until thick and bubbly, about 5 minutes (if it's not bubbling by then, feel free to crank up the heat). When you see that first bubble, set a timer and continue whisking exactly 90 seconds. Immediately pour into the sieve, pressing with a flexible spatula until custard passes through. Fold until chocolate has melted into the custard, and cover with a heavy towel.

Step 3

For the Topping: Adjust oven rack to lower-middle position and preheat to 375°F (190°C). Prepare Swiss meringue as directed. Pour custard into the prepared crust, and dollop meringue over top. Gently spread it edge to edge with the back of a fork, using the tines to sculpt it into a pretty design. Place on a wire rack set inside a 13- by 18-inch rimmed baking sheet and bake until well browned, about 15 minutes (this set-up minimizes heat transfer to the custard).

Step 4

To Serve: Cool 1 hour at room temperature, then cover loosely in plastic and refrigerate to an internal temperature of 60°F (16°C), about 3 1/2 hours. Cut with a wet chef's knife, rinsing the blade clean with cold water between each slice. Wrapped in plastic, leftovers can be refrigerated up to a week.

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Double-Chocolate Cream Pie Recipe

By

Stella Parks

A crisp, flaky crust filled with creamy chocolate custard and topped with an airy vanilla meringue.

Yield

16

Time

5 hours 10 minutes

Rating

—

Ingredients

Old-Fashioned Flaky Pie Dough, prepared as for a Blind Baked Pie

4 ounces 72% dark chocolate (3/4 cup; 115g), roughly chopped

1/4 ounces vanilla extract (1 1/2 teaspoons; 7g)

9 1/2 ounces sugar (1 1/3 cups; 270g)

3/4 teaspoon Diamond Crystal kosher salt; use half as much if iodized

1/2 teaspoon espresso powder

1 1/2 ounces Dutch cocoa powder (1/2 cup; 45g)

1 1/4 ounces cornstarch (1/3 cup; 35g)

5 ounces egg yolk (shy 1/2 cup; 140g), from about 8 large eggs

24 ounces milk (3 cups; 680g), any percentage will do

Swiss Meringue

Instructions

Step 1

For the Filling: Place chopped chocolate in a medium bowl, add vanilla, and suspend a large, single-mesh sieve over the top. Whisk sugar, salt, espresso powder, cocoa powder, and cornstarch together in a 3-quart stainless steel saucier. Add egg yolks and roughly 1/2 cup of the milk and whisk until smooth before adding the rest of the milk. Cook over medium-low, stirring gently with a whisk until hot to the touch; about 6 minutes.

Step 2

Increase heat to medium and continue whisking gently until thick and bubbly, about 5 minutes (if it's not bubbling by then, feel free to crank up the heat). When you see that first bubble, set a timer and continue whisking exactly 90 seconds. Immediately pour into the sieve, pressing with a flexible spatula until custard passes through. Fold until chocolate has melted into the custard, and cover with a heavy towel.

Step 3

For the Topping: Adjust oven rack to lower-middle position and preheat to 375°F (190°C). Prepare Swiss meringue as directed. Pour custard into the prepared crust, and dollop meringue over top. Gently spread it edge to edge with the back of a fork, using the tines to sculpt it into a pretty design. Place on a wire rack set inside a 13- by 18-inch rimmed baking sheet and bake until well browned, about 15 minutes (this set-up minimizes heat transfer to the custard).

Step 4

To Serve: Cool 1 hour at room temperature, then cover loosely in plastic and refrigerate to an internal temperature of 60°F (16°C), about 3 1/2 hours. Cut with a wet chef's knife, rinsing the blade clean with cold water between each slice. Wrapped in plastic, leftovers can be refrigerated up to a week.

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