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Classic Chocolate Cream Slab Pie. shot

Chocolate Cream Slab Pie.

This Chocolate Cream Slab Pie is a chocolate lover's dream! A rich, creamy filling in a buttery crust, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pie:
  • 1 pie crust pie crust store-bought or homemade
  • 2 cups sugar
  • 3.5 cups cold heavy cream
  • 1.5 cups buttermilk
  • 1/3 cup cornstarch
  • a pinch salt
  • 8 egg yolks
  • 8 ounces high-quality chocolate chopped
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1/4 cup powdered sugar
  • Chocolate shavings or sprinkles for topping

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • 9x13-inch Baking Dish
  • Double boiler or microwave-safe bowl
  • Plastic wrap

Method
 

Instructions
  1. Step 1: Prepare the Pie Crust - Preheat your oven to 350°F (175°C). Fit the pie crust into your 9x13-inch baking dish and bake for 20 minutes or until golden brown. Allow it to cool completely.
  2. Step 2: Make the Chocolate Filling - In a medium saucepan, whisk together the sugar, cornstarch, and a pinch of salt over medium heat. Gradually add in the cold heavy cream and buttermilk, stirring continuously until thickened, about 5-7 minutes.
  3. Step 3: Temper the Egg Yolks - In a separate bowl, whisk the egg yolks. Slowly pour in a small amount of the hot cream mixture into the yolks, whisking constantly. Once combined, pour this mixture back into the saucepan.
  4. Step 4: Add Chocolate and Butter - Remove from heat and add chopped chocolate and butter, stirring until melted and smooth. Stir in vanilla extract.
  5. Step 5: Assemble the Pie - Pour the chocolate filling into the cooled pie crust, spreading evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
  6. Step 6: Serve and Enjoy - Whip the remaining heavy cream with powdered sugar until soft peaks form. Spread or pipe over the pie, top with chocolate shavings or sprinkles, slice, and serve chilled!

Notes

  • For a gluten-free version, use a gluten-free pie crust.
  • For a vegan option, substitute egg yolks and use coconut cream.
  • Store leftovers in the refrigerator for 3-4 days, well covered.