Chocolate Cream Pie Recipe (2024)

FAQs

What is the difference between chocolate cream pie and chocolate silk pie? ›

The Crust: Chocolate cream pie traditionally sits on a cookie crumb crust, while French silk pie traditionally sits on a pastry crust. The Filling: Chocolate cream pie filling has a denser, pudding-like consistency, while French silk pie filling has a lighter, airier, more mousse-like consistency.

There are a handful of ingredients that are used which include sugar, flour, Hershey's cocoa, salt, milk, egg yolks, butter, vanilla extract, pie crust, heavy whipping cream, Chocolate shavings, are optional.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.

A Boston cream pie is a cake with a cream filling. The dessert acquired its name when cakes and pies were cooked in the same pans, and the words were used interchangeably. In the late 19th century, this type of cake was variously called a "cream pie", a "chocolate cream pie", or a "custard cake".

In North America, "custard pie" commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust.

Name change

Some food writers and others have criticized naming foods including Crack Pie after addictive substances as insensitive and offensive. In May 2019, Devra First of the Boston Globe criticized the name in a column for making light of addiction by alluding to the addictiveness of crack cocaine.

“Our mission, after all, is to spread joy and inspire celebration. The name Crack Pie falls short of this mission,” Tosi wrote in a note to her team. She wrote that the old name was “getting in the way of letting the gooey, buttery slice bring happiness — my only goal in creating the thing in the first place.”

Actually, this pie got its name simply because it's addictive like crack (yes!); and then it landed on our table. The pie was insanity-sweet, rich, buttery, and certainly tasty though quite heavy.

Cornstarch as Pie Filling Thickener

Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture.

What causes a cream pie to get watery? ›

It may not have set properly if the custard wasn't cooked long enough or if it wasn't chilled adequately. Ensure you follow the recipe's instructions for both cooking and chilling times, and consider refrigerating the pie for a longer period if needed.

To fix this, you can cook the pudding mixture over low heat until it thickens, or add a thickener such as cornstarch or tapioca flour. Another possible reason for a runny banana cream pie is that the pie filling was not chilled properly before being added to the crust.

A chocolate pie can not set up if it doesn't have enough cornstarch, egg yolks, or the filling wasn't cooked to 160 degrees. Use this trusted recipe and you won't have any problems!

It's safe for seven days. It's “good” for about 3 days. It's AMAZING for 1–2 days. The reason it changes is because the moisture from the filling and the coolness in the refrigerator start changing the pie crust.

It'll stay good for about three days in the fridge, covered in plastic wrap. How do you thicken chocolate pie filling? I add in a little cornstarch to help thicken up the filling. The egg yolks help give it structure, too!

At its core, French silk pie is just a chocolate mousse consisting of eggs, cream, chocolate, sugar, and butter.

Traditionally, pudding gets its thick consistency from being cooked (which activates the cornstarch), while mousse is not cooked. Texture: Because these two creamy desserts use different methods of thickening, the texture also varies. Pudding is semisolid and more dense, while mousse has a lighter, airier texture.

The mousse pie sits in a delicious Oreo cookie crust and has a sky-high, super thick, airy mousse filling. This French silk pie, however, is served in a traditional pie crust and has a much richer, smoother filling. (Truthfully though… you can't go wrong with either chocolate pie!)

Choco pies are extremely popular in Asia, although it's original inspiration was an American snack called the moon pie (a noticeable difference between Choco Pie and Moon Pie is that the Choco Pie's filling is soft while the Moon Pie's graham-cracker filling is hard.)