EASY Chocolate Cream Pie Recipe
Easy chocolate cream pie with a silky dark chocolate filling and one-bowl, no-roll crust!
Ingredients
Crust:
- 1 cup 142g all-purpose flour
- ¼ cup 55g packed light brown sugar
- ¼ teaspoon salt
- 5 tablespoon 70g melted butter, cooled
Filling:
- 5 ½ oz 160g dark chocolate (60-70% cocoa) coarsely chopped
- ¾ cup 180ml half & half 10% cream or you can use heavy cream (see notes in the post)
- 2 tablespoon 30ml honey
- ⅛ teaspoon salt
- 1 large egg at room temperature
Instructions
- Preheat oven to 350°F.
- For the crust, combine flour, brown sugar and salt in a medium bowl and rub together to combine evenly and remove any lumps of sugar. Add the melted butter and mix together until well blended. I like to use my hands to make sure it is uniform and the mixture will come together in soft clumps.
- Tip it into the base of an 8-inch round tart pan with removable bottom and press it evenly into the bottom and slightly up the sides to form an edge. Bake for 10-15 minutes until the pastry looks matte and feels dry to the touch. Transfer pan to a wire rack to cool.
- Reduce oven temperature to 325°F
- For the filling, place chopped chocolate in a heatproof bowl and set aside. Combine cream and honey in a small saucepan over medium-low heat and bring it to a simmer. Remove from heat and pour it over the chocolate. Add salt and whisk until completely melted, smooth and glossy. Add the egg and whisk until smooth, thick and glossy.
- Pour the chocolate custard into the pre-baked crust and bake for 15-20 minutes until the edges are set with just a slight wobble in the centre. Transfer to a wire rack to cool completely and then refrigerate for at least 2 hours. Top with whipped cream just before serving.
