Chocolate Pie Filling is rich, creamy, and perfect for any chocolate dessert. This filling can be used for a traditional chocolate pie or as a layer in other desserts like tarts or cream pies. Here’s a simple recipe for a delicious, smooth chocolate pie filling:
Ingredients:
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder (preferably Dutch-process for a richer flavor)
- 2 tablespoons cornstarch (for thickening)
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 tsp vanilla extract
- 4 oz semisweet or bittersweet chocolate (chopped, or you can use chocolate chips)
Instructions:
1. Make the Chocolate Mixture:
- In a medium saucepan, whisk together the milk, heavy cream, granulated sugar, cocoa powder, cornstarch, and salt. Heat the mixture over medium heat, whisking constantly until it comes to a simmer and starts to thicken, about 5-7 minutes. Keep whisking to prevent any lumps.
2. Temper the Egg Yolks:
- In a separate bowl, lightly beat the egg yolks. To prevent the eggs from curdling, you’ll need to temper them by gradually adding a little of the hot milk mixture into the egg yolks while whisking constantly. Start by adding a small amount of the hot mixture to the eggs, then whisk it back into the saucepan with the rest of the milk mixture.
3. Cook the Filling:
- Once the egg yolks are incorporated, return the saucepan to the heat. Cook the mixture, whisking constantly, until it thickens further and begins to bubble gently, about 2-3 minutes. The filling should be thick enough to coat the back of a spoon.
4. Add the Chocolate and Butter:
- Remove the saucepan from the heat. Stir in the chopped chocolate and butter until completely melted and smooth.
- Add the vanilla extract and stir until everything is well combined.
5. Cool the Filling:
- Allow the chocolate filling to cool slightly before pouring it into your prepared pie crust (if using). If you’re not using it right away, cover the surface of the filling with plastic wrap (to prevent a skin from forming) and let it cool to room temperature. You can refrigerate it to speed up the cooling process if needed.
6. Chill and Serve:
- Once the filling is in the pie crust (or tart crust), refrigerate the pie for at least 4 hours, or until fully set. You can also top the pie with whipped cream or chocolate shavings for extra flair.
Tips:
- For a smoother filling: Be sure to whisk constantly to avoid lumps, especially when incorporating the cornstarch or when adding the egg yolks.
- For added flavor: You can add a tablespoon of strong brewed coffee to enhance the chocolate flavor, or a dash of cinnamon for a spiced note.
- Vary the chocolate: Feel free to use a combination of semisweet and milk chocolate or adjust the level of sweetness according to your preference.
This Chocolate Pie Filling is silky, decadent, and perfect for any chocolate lover. Enjoy it as a stand-alone dessert or as part of your favorite pie or tart!