Chocolate-Caramel Cream Pie
A pastry shell holds chocolate custard, caramel whipped cream, and a topping of caramel.
- Servings: 12
Source: Martha Bakes
- All-purpose flour, for surface
- 1/2 recipe Pate Brisee
- 1/2 cup sugar
- 1/4 cup cornstarch
- 3/4 teaspoon salt
- 2 1/2 cups whole milk
- 4 ounces bittersweet chocolate (preferably 61 percent to 70 percent cacao), finely chopped
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- Caramel Whipped Cream, for topping
- Caramel Crunch, for garnish
On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
Preheat oven to 375 degrees. Line dough with parchment paper, and fill with pie weights or dried beans. Bake until edges begin to look dry, 15 to 20 minutes. Carefully remove weights and parchment. Bake until crust is darker around edges and bottom looks dry, 15 to 20 minutes more. Let cool completely on a wire rack.
Whisk together sugar, cornstarch, and salt in a small bowl. Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts. Add sugar mixture and whisk to combine.
Whisk yolks in a medium bowl until combined. Pour in 1 cup milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes.
Remove from heat, and stir in vanilla. Pour custard into crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
Spread caramel whipped cream over filling. Serve immediately or refrigerate within 2 hours. Just before serving, sprinkle caramel crunch over top.