Chocolate Belton Cream Pie
Indulge in the luscious decadence of a Chocolate Belton Cream Pie, a timeless dessert that combines rich, velvety chocolate custard with a buttery, homemade graham cracker crust. This creamy treat features a luxurious chocolate filling made with semisweet chocolate, heavy cream, and a hint of vanilla, all nestled in a perfectly golden crust that adds the ideal crunch. Topped with pillowy whipped cream and elegant dark chocolate shavings, every bite of this pie is a harmonious balance of textures and flavors. With just 25 minutes of prep and a simple, no-fuss method, it's an irresistible dessert that's perfect for any occasion. Serve it chilled for maximum indulgence—a chocolate lover’s dream come true!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1.5 cups semisweet chocolate chips
- 2 cups heavy cream
- 1.5 cups whole milk
- 4 tablespoons cornstarch
- 0.5 cups granulated sugar
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 1 cup whipped cream, for topping
- 0.25 cup dark chocolate shavings, for garnish
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated and the mixture holds together when pressed.
Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the bottom of a measuring cup to press the crust firmly.
Bake the crust in the preheated oven for 8–10 minutes, until lightly golden. Remove and let it cool completely on a wire rack.
In a medium saucepan, combine 1.5 cups of milk, 2 cups of heavy cream, and 1.5 cups of semisweet chocolate chips. Heat the mixture over medium-low heat, stirring frequently, until the chocolate chips are completely melted and the mixture is smooth.
In a separate mixing bowl, whisk together the cornstarch, 0.5 cups of sugar, and egg yolks until smooth.
Slowly whisk a ladle of the hot chocolate mixture into the egg yolks to temper them, then pour all of the tempered egg yolk mixture back into the saucepan.
Continue cooking over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency. This should take about 5–7 minutes.
Remove the saucepan from the heat and stir in the vanilla extract. Pour the chocolate filling into the prepared pie crust, spreading it out evenly.
Press a piece of plastic wrap directly onto the surface of the chocolate filling to prevent a skin from forming, and chill the pie in the refrigerator for at least 4 hours or until set.
Once chilled and set, top the pie with whipped cream, spreading it evenly over the surface or piping it in decorative swirls.
Garnish with dark chocolate shavings for a final touch. Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
6909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 475.6 g | 610% | |
| Saturated Fat | 286.9 g | 1434% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1606 mg | 535% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 587.7 g | 214% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 425.8 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1109 mg | 85% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2526 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
