Chocolate Cream Pie (Print Version)
# Ingredients:
→ For Base with Graham Crackers
01 -
Half a cup of melted butter (unsalted)
02 -
A quarter cup of white sugar
03 -
15 whole graham crackers, crushed
→ For the Creamy Layer
04 -
16 oz softened cream cheese
05 -
Two-thirds cup of white sugar
06 -
One and a half tablespoons plain flour
07 -
A pair of large eggs
08 -
An extra egg yolk, large
09 -
Quarter cup of sour cream
10 -
One teaspoon of vanilla
→ For the Chocolate Filling
11 -
Half cup of white sugar
12 -
4 ounces bittersweet chocolate, chopped finely
13 -
Two tablespoons unsalted butter
14 -
Quarter cup cocoa powder
15 -
Quarter cup cornstarch
16 -
Two cups of whole milk
17 -
A quarter teaspoon of salt (kosher)
18 -
4 egg yolks, from large eggs
→ For Whipped and Topped Cream
19 -
One ounce of semi-sweet chocolate for decoration
20 -
A cup and a half of chilled heavy whipping cream
21 -
Two tablespoons sugar (powdered)
# Instructions:
01 -
Blend crackers into crumbs, combine with sugar and melted butter. Pack firmly in a 9-inch pan and bake for 10 minutes at 325°F.
02 -
Cream the cheese smooth first, then stir in sugar, flour, eggs, sour cream, and vanilla. Pour on the crust and bake in a water bath at 325°F for 30-35 minutes until barely set.
03 -
Combine sugar, cocoa, salt, cornstarch, milk, and yolks in a pot. Cook till thick, strain, then mix in butter and chocolate. Spread on chilled cheesecake.
04 -
Whip the cream until stiff peaks form along with powdered sugar. Smooth it over the chocolate and sprinkle grated chocolate on top.
05 -
Put in the fridge for a full night before eating. Always keep it cold.
# Notes:
01 -
Swapping for an Oreo crust works too
02 -
Must set in the fridge all night
03 -
Always store it in the refrigerator