Cream Chocolate Pie
8 servings
150 minutes
Creamy chocolate pie is the embodiment of refined taste and culinary elegance. Originating from American cuisine, this dessert combines a crispy shortcrust pastry with a rich, velvety chocolate filling. The base, baked to a golden crust, perfectly complements the rich cream made of butter, sugar, heavy cream, and dark chocolate. Its deep, intense flavor captivates while the delicate texture melts in the mouth. This pie is not just a treat but a true delight that is perfect for cozy evenings, celebrations, and gatherings with loved ones. Served chilled to allow each ingredient to fully express itself. The tenderness of chocolate, creamy aftertaste and slight salty note make it a favorite dessert among connoisseurs of exquisite sweets.
1
For the dough, mix flour, 175 grams of softened butter, egg yolks, 75 g of sugar, and water. Mix everything thoroughly. Form a ball and refrigerate for an hour. If the dough crumbles too much while rolling, add a little cold water and flour until it reaches the desired elasticity.
- Wheat flour: 250 g
- Butter: 375 g
- Egg yolk: 2 pieces
- Sugar: 275 g
- Water: 25 ml
2
For the filling, place 200 g of butter and 200 g of sugar in a pot. Heat over medium heat, stirring occasionally until the butter melts and the sugar dissolves. Then add salt and cream. Bring to a boil and cook for 3 minutes. Remove from heat and stir in the chocolate until it melts. Cool to room temperature.
- Butter: 375 g
- Sugar: 275 g
- Salt: 1 teaspoon
- Cream 30%: 200 g
- Dark chocolate: 200 g
3
Roll the dough to a thickness of 3 mm. Place the rolled dough in a 31 cm diameter mold. Remove excess dough from the edges. Put the mold with the dough in a preheated oven at 180°C and bake for 20-25 minutes until the dough acquires a pleasant golden hue.
4
Remove the dough from the oven and let it cool to room temperature.
5
Next, pour the prepared filling onto the dough. Put everything in the refrigerator for 1.5 hours.