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Chef John's Creamy Chocolate Pie

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PREP TIME
30 min
COOKING TIME
40 min
TOTAL TIME
310 min
SERVINGS
8 servings
Dessert New England
Chef John's Creamy Chocolate Pie
Ingredients
  • cooking spray
  • 1 (18.25 ounce) package yellow cake mix
  • 3 eggs
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 2 tablespoons cornstarch
  • 6 tablespoons white sugar
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 1/2 tablespoon butter
  • 1 teaspoon vanilla extract, or to taste
  • 1 pinch salt
  • 4 ounces dark chocolate, chopped
  • 1 teaspoon butter
  • 1/2 cup heavy whipping cream
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
Spray two 8-inch round cake pans with non-stick cooking spray to prevent sticking.
3
Combine the yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until you achieve a smooth consistency.
4
Use an electric mixer on medium speed to beat the mixture for 2 minutes, stopping occasionally to scrape down the sides of the bowl.
5
Divide the cake batter evenly between the two prepared pans.
6
Bake in the preheated oven for 33 to 38 minutes, or until the cakes have risen and are lightly golden brown.
7
Check for doneness after 25 minutes by inserting a toothpick into the center of each cake; it should come out clean.
8
Allow the cakes to cool for about 10 minutes before removing them from the pans.
9
Finally, let the cakes cool completely, which should take around 40 minutes.
10
In a separate bowl, whisk together 3 eggs, cornstarch, and sugar until you achieve a smooth, pale yellow mixture.
11
Set this egg mixture aside for now.
12
Heat 1 cup of heavy whipping cream, whole milk, and 1/2 tablespoon of butter in a saucepan over medium heat until it just begins to boil.
13
Reduce the heat to low and pour the egg mixture into the cream mixture, whisking until it thickens.
14
Pour the resulting mixture through a fine mesh strainer into a large bowl, discarding any lumps.
15
Whisk in some vanilla and salt to combine.
16
Cover the bowl with plastic wrap, pressing it firmly against the surface, and chill in the refrigerator to allow the mixture to thicken, 3 to 4 hours.
17
Melt 1 teaspoon of butter in a saucepan over medium heat.
18
Pour 1/2 cup of heavy whipping cream into the saucepan and whisk until it's smooth.
19
Add some chocolate to a separate bowl and whisk in the melted butter and cream mixture until it's smooth.
20
Set this chocolate mixture aside to cool, but still pourable, about 20 minutes.
21
Place one of the cooled cake layers on a plate, with the flat side facing up.
22
Spread some pastry cream around the edges of the cake to a depth of about 1 inch.
23
Place the second cake layer on top, with the rounded side facing up.
24
Gently press down on the pastry cream to push it towards the edge of the cake.
25
Pour some chocolate mixture over the top of the cake, allowing it to drizzle over the edge.