Triple Chocolate Custard Pie
Dive into indulgence with this decadent Triple Chocolate Custard Pie, a dessert that’s a chocoholic’s dream come true. This rich and creamy pie features a buttery chocolate cookie crust, a luscious dark chocolate custard filling, and a silky milk chocolate ganache topping. With layers of intense chocolate flavor, each bite is pure bliss. The custard is prepared with a delicate combination of cocoa, semi-sweet and dark chocolate, and a hint of vanilla, offering a velvety texture that melts in your mouth. Garnish with whipped cream and chocolate shavings for an elegant finish, and you've got the ultimate show-stopping dessert, perfect for any celebration. Ideal for chocolate lovers, this easy-to-make pie delivers a luxurious feast for the senses.
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Recipe Information
Ingredients
- 200 g Chocolate cookie crumbs
- 6 tbsp Unsalted butter (melted)
- 170 g Dark chocolate (chopped)
- 85 g Semi-sweet chocolate chips
- 100 g Granulated sugar
- 3 tbsp Unsweetened cocoa powder (sifted)
- 2 tbsp All-purpose flour
- 0.5 tsp Salt
- 480 ml Whole milk
- 180 ml Heavy cream
- 3 Large eggs (room temperature)
- 2 tsp Vanilla extract
- 120 g Milk chocolate (chopped, for ganache)
- 120 ml Heavy cream (for ganache)
- Whipped cream (optional, for garnish)
- Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F).
In a mixing bowl, combine chocolate cookie crumbs and melted butter until evenly moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust for 8-10 minutes, then remove from the oven and let it cool completely.
In a medium saucepan, whisk together sugar, cocoa powder, flour, and salt.
Gradually add in milk and cream, whisking constantly to avoid lumps.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens (about 8-10 minutes).
Remove the saucepan from heat and immediately add the dark chocolate, semi-sweet chocolate chips, and vanilla extract. Stir until the chocolate is melted and smooth.
In a small bowl, whisk the eggs, then gradually temper them by adding a few spoonfuls of the hot chocolate mixture into the eggs while stirring.
Return the tempered eggs to the saucepan and cook over low heat for 2-3 more minutes, stirring constantly, until the custard thickens further.
Pour the custard into the prepared pie crust, smoothing the top with a spatula.
Refrigerate the pie for at least 4 hours, or until fully set.
To make the ganache, heat 120 ml of cream in a small saucepan until it just begins to simmer, then pour it over the chopped milk chocolate in a heatproof bowl.
Let sit for 2-3 minutes, then stir until smooth and glossy.
Spread the ganache evenly over the chilled pie and refrigerate again for 1 hour, or until the ganache is set.
Serve the pie with optional whipped cream and chocolate shavings for garnish.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 28.3 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 44.8 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 149 mg | 11% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 379 mg | 8% | |
*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.
