This pie is a chocolate version of the strawberry cream pie that I always make. Simply add some chocolatey touch, and it becomes a totally different treat.
I especially like the crust. Just add one or two tablespoons of cocoa powder, and it transforms an original graham cracker crust into a crispy, delicate and chocolate-flavoured crust. Now it just reminded me that I should try this with banana cream pie. Banana Chocolate Cream Pie. Oh, doesn’t it sound more delicious?
Ingredients (9-inch pie):
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons cocoa powder
1 cup whipping cream
8 ounces cream cheese, softened
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
200 gram dark chocolate, melted and cooled slightly
10 fresh strawberries, halved
2 tablespoons powdered sugar
Preheat over to 350F. Grease a 9-inch pie dish.
To prepare crust, mix graham cracker crumbs, melted butter and cocoa powder in a small bowl, and mix until a moist yet crumbly mixture forms.
Firmly press the mixture into the bottom and sides of the pie dish.
Bake for 10 minutes. Let cool completely on a wire rack.
To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.
In the same bowl, use a paddle attachment, beat cream cheese until it’s soft and creamy.
Add sugar, vanilla and melted chocolate, continue beating until combined.
Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten the mixture, then add the remaining cream and continue folding until incorporated.
Pour the cream mixture in the cooled crust. Smooth the top with a spatula. Arrange strawberries on top of the pie.
Refrigerate the pie until set, about 3 hours, or preferably overnight.
Sprinkle powdered sugar on top of the pie before serving.