Tate Pie (Triple Chocolate Cream Pie)

  4.9 – 9 reviews  • Low Sodium
Level: Advanced
Total: 6 hr 40 min
Active: 1 hr
Yield: 1 (9 inch) pie

Ingredients

  1. 1/2 recipe All-Butter Easy Pie Dough, recipe follows
  2. 1/2 cup heavy cream
  3. 4 tablespoons (1/2 stick) unsalted butter
  4. 1 teaspoon vanilla extract
  5. Two 3.5-ounce bars bittersweet chocolate, chopped into small pieces
  6. 1 cup milk
  7. 1 cup heavy cream
  8. 1/2 cup granulated sugar
  9. 1/4 cup cornstarch
  10. 1 teaspoon vanilla
  11. Pinch salt
  12. 5 egg yolks
  13. 2 cups heavy cream
  14. 1/4 cup confectioners’ sugar
  15. 2 tablespoons cocoa powder
  16. 4 ounces bittersweet (70 percent) chocolate, chopped into small pieces
  17. 2 cups (240 grams) all-purpose flour, cold, plus more for dusting
  18. 1 teaspoon (6 grams) salt
  19. 1 tablespoon (11 grams) sugar
  20. 1 cup (225 grams) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
  21. 1/2 cup (120 milliliters) ice water
  22. 1 teaspoon (5 milliliters) lemon juice

Instructions

  1. For the crust: Line a 9-inch pie plate with the All-Butter Easy Pie Dough. Dock the bottom and refrigerate for 30 minutes.
  2. Preheat the oven to 350 degrees F.
  3. Line the crust with parchment, fill it with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and parchment and bake the crust for 10 minutes more, or until the bottom begins to turn golden brown and is cooked through. Set aside to cool completely.
  4. For the ganache: In a heavy saucepan over low heat, combine the cream, butter and vanilla and cook, stirring, until the butter has completely melted. Increase the heat to medium high and bring the mixture to a simmer. Remove the pan from the heat and pour in the chopped chocolate. Leave the pan undisturbed for a few minutes to allow the chocolate to melt. Whisk until the ganache has emulsified and is shiny.
  5. For the pastry cream filling: Whisk together the milk, cream, granulated sugar, cornstarch, vanilla, salt and egg yolks in a heavy saucepan over medium heat until thickened and just starting to bubble. Transfer to a large bowl and stir in half the chocolate ganache until well combined. Place a piece of plastic wrap on the surface and let cool in the refrigerator at least 1 hour
  6. For the assembly: Pour the remaining ganache into the crust and, using the back of the spoon or an offset spatula, spread it along the bottom and up the sides until the inside of the crust is completely coated; let it set up in the refrigerator, at least 15 minutes. Once the ganache has set, spread the pastry cream filling into the crust and refrigerate while you make the whipped cream.
  7. Whip the cream in a medium bowl with an electric mixer fitted with the whisk attachment until it begins to thicken. Add the confectioners’ sugar and cocoa powder and continue to beat until it holds stiff peaks.
  8. Gently spoon the whipped cream on top of the pastry cream and spread it carefully and evenly until it just touches the edges of the dough. Chill the pie in the refrigerator for a few hours to set.
  9. Before serving, melt the chocolate pieces and drizzle chocolate over the pie.
  10. In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
  11. In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
  12. Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic and refrigerate for at least 20 minutes.

Nutrition Facts

Serving Size 1 of 26 servings
Calories 321
Total Fat 25 g
Saturated Fat 16 g
Carbohydrates 23 g
Dietary Fiber 1 g
Sugar 13 g
Protein 3 g
Cholesterol 96 mg
Sodium 116 mg

Reviews

Jason Sullivan
This was a fabulous pie! Easy to make as well. I made this for my significant other for his birthday instead of cake this year. You can’t go wrong, it is to die for! I will definitely keeep this in my repertoire.
Jennifer Graham
Delicious! A bit time consuming but so fun to do!
Michael Jackson
Wow…
Mike Castaneda
I love chocolate cream pie and this is the best one I ever had!! I followed the recipe except for I used a premade pie shell. Next time I will try his pie crust recipe
Jacqueline Copeland
Excellent recipe!
Amy Lee
Amazing!  The three chocolate fillings were soooo good!  My husband never eats whipped cream on cream pies.  I always serve it separately.  This is the first time in 40 years, I was able to top my pies!  I had him taste the chocolate whipped cream and he loved it!  My family will be amazed at Christmas time to see my chocolate pie finished!  Thank you!

Laura Dickerson
What kind of pie pans did you use? Brand please? Also size? Can’t wait to make this pie!!
Edward Grant
Delicious and easy to make! I cheated and used a store bought pie crust that I baked off prior to assembling the pie. The pastry cream filling is amazing. The whipped cream topping is light and chocolaty. My family loved it. I would definitely make this again. 
Robert Collins
Love this show!  Made this for my husband’s birthday, yesterday, because he is a chocoholic.  HUGE hit with both of us.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top