Chocolate cream pie from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • finnsmom64 on December 30, 2018

    Made this for xmas dessert. It turned out great! Did cheat and used a store bought chocolate crust, less stress, but next time will make the crust.

  • jzanger on June 22, 2015

    This was very, very good. The pastry cream came together so nicely and after chilling the pie the texture was perfect. Only a few tweaks to note: I did a 1.5x on the crust (using a sleeve of nabisco cookies and a stick plus 1 tbsp of butter), also adding a small pinch of salt to the crust. This yielded maybe even too much crust because it was very thick and a bit difficult to put a fork through. For a 10" pie I think it would be just right. Next time I would top the pie with more like 1 1/4 c of whipped cream rather than the 3/4 c called for. You could definitely use an 8" pie plate if you wanted to, and the crust may not need to be multiplied by 1.5. I look forward to making this again!

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