Chocolate Cream Pie (Print Version)
# Ingredients:
→ Graham Cracker Base
01 -
¼ cup white sugar
02 -
½ cup melted unsalted butter
03 -
15 graham cracker sheets, crushed
→ Cheesecake Filling
04 -
⅔ cup white sugar
05 -
1 teaspoon pure vanilla extract
06 -
16 ounces softened cream cheese
07 -
1 large egg yolk
08 -
2 big eggs
09 -
¼ cup sour cream
10 -
1½ tablespoons plain flour
→ Chocolate Layer
11 -
2 cups full-fat milk
12 -
¼ cup cocoa powder
13 -
4 ounces bittersweet chocolate, finely chopped
14 -
4 egg yolks
15 -
¼ cup corn starch
16 -
2 tablespoons unsalted butter
17 -
½ cup white sugar
18 -
¼ teaspoon fine kosher salt
→ Whipped Cream Topping
19 -
1½ cups heavy cream, cold
20 -
1 ounce semi-sweet chocolate, shaved for garnish
21 -
2 tablespoons powdered sugar
# Instructions:
01 -
Blend graham crackers into crumbs, stir in butter and sugar, then press into a 9-inch springform pan. Bake at 325°F for about 10 minutes.
02 -
Cream the cheese until smooth. Mix in sugar, eggs, sour cream, flour, and vanilla. Pour onto the crust and bake in a water bath at 325°F for around 30-35 minutes. It should just set.
03 -
Combine cocoa, milk, sugar, salt, cornstarch, and egg yolks, then cook until it's thick. Strain if needed, and blend in butter and chocolate. Let it cool a bit before spreading onto the cheesecake.
04 -
Beat cream and powdered sugar until peaks hold. Layer it on top of the chocolate and sprinkle with chocolate shavings.
05 -
Let it rest in the fridge overnight. Keep it chilled and serve when ready!
# Notes:
01 -
Swap graham crackers with Oreo cookies if preferred
02 -
This dessert needs to chill for a while
03 -
Store it in the fridge