Romany Chocolate Cream Pie
Indulge in the decadent charm of the Romany Chocolate Cream Pie, a show-stopping dessert that pairs rich chocolate flavor with velvety textures for an unforgettable treat. This recipe starts with a buttery chocolate cookie crumb crust, baked to golden perfection and filled with a luscious homemade chocolate custard infused with dark chocolate and a hint of vanilla. Topped with a cloud of fluffy whipped cream and adorned with elegant chocolate shavings or curls, this pie is the perfect centerpiece for any occasion. Easy to prepare yet luxurious in every bite, it combines premium ingredients like heavy cream, dark chocolate, and cocoa powder for a sinfully satisfying dessert experience. With minimal prep time and a stunning presentation, this indulgent pie will leave guests swooning for seconds. Perfect for chocolate lovers, this luxurious cream pie is a must-try!
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Recipe Information
Ingredients
- 200 grams chocolate cookie crumbs
- 85 grams unsalted butter, melted
- 50 grams granulated sugar
- 500 ml whole milk
- 250 ml heavy cream
- 100 grams granulated sugar (for filling)
- 30 grams cocoa powder
- 40 grams cornstarch
- 150 grams dark chocolate, chopped
- 30 grams unsalted butter (for filling)
- 1 teaspoon vanilla extract
- 250 ml heavy cream (for whipped topping)
- 20 grams powdered sugar
- 20 grams chocolate shavings or curls (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and have the texture of wet sand.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a glass or a measuring cup to compress the crust evenly.
Bake the crust in the preheated oven for 8-10 minutes. Remove and let it cool completely.
In a medium saucepan, whisk together the milk, heavy cream, sugar (for filling), cocoa powder, and cornstarch until smooth and lump-free.
Place the saucepan over medium heat, whisking constantly, until the mixture begins to thicken and bubble, about 5-7 minutes.
Reduce the heat to low and continue cooking for another 1-2 minutes, whisking, until the custard is thick and glossy.
Remove from heat and immediately stir in the chopped dark chocolate, butter, and vanilla extract. Continue whisking until the chocolate and butter have melted and the mixture is smooth.
Pour the hot chocolate custard into the cooled crust. Smooth the top with a spatula and let it cool at room temperature for 15 minutes.
Cover the pie with plastic wrap, ensuring it touches the surface of the custard to prevent a skin from forming, and chill in the refrigerator for at least 2 hours or until fully set.
Just before serving, whip the heavy cream (for topping) and powdered sugar together in a cold mixing bowl until stiff peaks form.
Spread or pipe the whipped cream over the set chocolate custard filling.
Garnish with chocolate shavings or curls, if desired. Slice and serve.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 30.1 g | 151% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 39.7 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 127 mg | 10% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 347 mg | 7% | |
*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.
