Creamy chocolaty indulgence for the sweet tooth

A creamy, chocolaty indulgence for the sweet tooth? I've got just the thing!

Introducing the "Decadent Chocolate Cream Pie":

Crust: A rich, buttery pastry crust infused with a hint of sea salt and a drizzle of caramel.

Filling: A velvety-smooth chocolate cream made with:

Toppings:

Assembly:

  1. Preheat your oven to 350°F (180°C).
  2. Roll out the pastry crust and place it in a 9-inch (23cm) pie dish. Refrigerate for 10 minutes.
  3. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
  4. Remove the parchment paper and pie weights or beans. Return the crust to the oven and bake for an additional 5-7 minutes, or until lightly golden.
  5. In a medium saucepan, combine the heavy cream, whole milk, and melted butter. Heat over medium heat, stirring occasionally, until the mixture reaches 170°F (77°C).
  6. Remove the saucepan from the heat and add the dark chocolate chips. Let it sit for 2-3 minutes, then stir until the chocolate is melted and the mixture is smooth.
  7. Stir in the vanilla extract and salt.
  8. Pour the chocolate cream into the baked pie crust and smooth the top.
  9. Refrigerate the pie for at least 4 hours or overnight.
  10. Just before serving, top with whipped cream, chocolate shavings or chips, and fresh raspberries or strawberries.

Indulge:

Slice the pie and serve chilled. The creamy, chocolaty filling will melt in your mouth, and the crunchy pastry crust will provide a delightful textural contrast. The fresh fruit adds a pop of color and a touch of sweetness. This pie is sure to satisfy even the most discerning sweet tooth!

Enjoy your Decadent Chocolate Cream Pie!