Vanilla Cream Pie with Chocolate Crust
Cocoa-Vanilla Swirl Whipped Cream adds extra flavor and flair to this decadent Vanilla Cream Pie. If you prefer traditional whipped cream, you can find instructions in the assembly section of the recipe below.
Servings: 8
Ingredients
Chocolate Crust
- 3/4 cups unbleached all-purpose flour
- 3 tablespoons unsweetened cocoa powder (I used Hershey's Special Dark)
- 3 tablespoons granulated sugar
- 1/2 teaspoon espresso powder
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter melted
- 1/2 teaspoon vanilla extract
Vanilla Filling
- 2/3 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon kosher salt
- 2 1/2 cups whole milk
- 5 large egg yolks
- 3 tablespoons unsalted butter chopped in cubes
- 1 tablespoon vanilla extract
Assembly
- Cocoa-Vanilla Swirl Whipped Cream
- 1 pint fresh berries
Instructions
Chocolate Crust
- Preheat oven to 350° F.
- Whisk flour, cocoa, sugar, espresso powder, and salt together in a medium bowl.
- Add melted butter and vanilla extract and mix until the ingredients look evenly incorporated and begin clumping together.
- Gently press the dough evenly over the bottom and up the sides of a 9-inch pie dish. Generously prick the bottom and sides of the crust with the tines of a fork.
- Bake the crust in the lower third of an oven until it feels just firm to the touch, about 15 minutes.
Vanilla Filling
- Whisk together sugar, cornstarch, and salt in a medium sauce pan. Gradually whisk in the milk. Add the egg yolks and whisk until no yellow streaks remain.
- Stirring constantly with a wooden spoon or silicone spatula, warm the mixture over medium heat until it just begins to simmer. Remove the pan from heat and scrape the sides and corners with a spatula before whisking vigorously until smooth.
- Return the pan to the burner and whisk constantly until the mixture thickens, about 45 seconds to one minute.
- Remove the pan from heat and whisk in the butter and vanilla extract.
Assembly
- Immediately pour the warm filling into the prepared crust. Smooth the top with an offset spatula if needed and refrigerate the pie, uncovered, for at least 4 hours to let the filling set.
- Before serving, top with Cocoa-Vanilla Swirl Whipped Cream and fresh berries. The whipped cream will hold in the refrigerator for a few hours if you prefer to get the pie ready in advance (chilling the topping on the pie makes for easier slicing and serving).
- If you'd rather use traditional whipped cream, combine 1 1/2 cups heavy cream with 3 tablespoons confectioners' sugar and 1 teaspoon vanilla extract in the bowl of a standing electric mixer. Beat on medium speed until stiff peaks just form.