Category: pie crust

Breakfast Quiche

This breakfast quiche recipe is hearty and easy, starring a well-seasoned filling of hashbrowns and vegetables encased in pastry crust!…

A Couple Cooks – Recipes worth repeating.

This breakfast quiche recipe is hearty and easy, starring a well-seasoned filling of hashbrowns and vegetables encased in pastry crust!

Breakfast Quiche

Looking for a standout quiche recipe to make mornings more delicious? Try this easy Breakfast Quiche! We’ve become positive quiche experts over here, trying every different flavor. This one has come out on top! Hearty hashbrowns, bell peppers, and feta cheese for a perfectly-seasoned savory filling. Encase it all in a flaky pastry crust, and it’s simple to bake up as a make-ahead breakfast or fancy brunch. Here’s how to do it!

Ingredients in this breakfast quiche

A quiche is a French pastry filled with a custard and savory fillings. Many quiche recipes you can eat for breakfast, brunch, lunch or dinner, making them extremely versatile! You can also eat them warm or cold, making leftovers a great snack or simple dinner. This breakfast quiche we created with ease in mind: the ingredients are simple and evocative of a breakfast casserole. Here’s what you’ll need:

  • Quiche crust: 1 homemade recipe or refrigerated pie dough*
  • Eggs
  • Milk
  • Heavy cream
  • Dried mustard, dried oregano, garlic powder, salt and pepper
  • Cheddar cheese
  • Feta cheese
  • Frozen or refrigerated hashbrowns
  • Green onions
  • Red bell pepper
Breakfast quiche recipe

For the crust: purchased is quickest

The best way to make a quiche recipe is with homemade quiche crust! But with a breakfast quiche, you may want to learn towards purchased crust to make preparation simpler. For this recipe, we used a purchased crust! Here are the pros and cons to each method:

  • Homemade crust holds its shape better and tastes better.  This quiche crust tastes so much better than store-bought: it’s more buttery and flaky. It can also hold a crimped crust better.
  • Purchased crust is faster. Purchased crust works too: especially for this breakfast quiche. We’ve had some issues with refrigerated pie dough holding its shape in a crimped pattern. For refrigerated or frozen crusts, we recommend using the decoration where you press the fork tines into the crust (see the photos).
Breakfast quiche

Tips for blind baking

The biggest key to making this breakfast quiche? Blind bake the crust! This means you bake the pastry crust without the filling first to avoid a soggy bottom. This is essential with quiche because the filling is so liquid (but not required with say, apple pie which has a chunkier filling). Here’s how to blind bake a crust:

  • Prick holes with a fork all over the crust. This is called docking: it helps keep the crust from puffing up while in the oven without filling.
  • Add parchment paper then pie weights, dried beans, or rice! Pour them right into the crust. We use two sets of these pie weights. Bake for 12 minutes at 400°F, then reduce the heat to 350°F.
  • Remove the pie weights. Remove the weights and bake 20 to 25 more minutes until the crust is golden.

For the pie crust shield

For this breakfast quiche recipe, you’ll also need to use a pie crust shield. This prevents the pie crust from burning in the oven by covering just the crust, allowing the filling to bake uncovered. There are two options for a pie crust shield:

  • Make a pie crust shield with aluminum foil. Cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust, but allow the filling to bake uncovered. Here’s a video with instructions for more details.
  • Or, buy a metal pie crust shield. Here’s a link to buy a pie crust shield online.
Breakfast Quiche

Breakfast quiche filling ideas

There are lots of ways to make a breakfast quiche! This one is flavored similar to our hashbrown breakfast casserole. But you can swap in different seasonings or filling ingredients to your liking! Here are a few ideas and tips:

  • Don’t overfill the quiche. Try to keep the approximate volume of vegetables similar to the recipe below.
  • Try other sauteed vegetables like very small broccoli florets, mushrooms, or onions.
  • Add fresh vegetables like sundried tomatoes, finely diced bell pepper, or frozen and thawed spinach (with all liquid squeezed out).
  • Vary the cheese. Try adding smoked gouda or smoked mozzarella in place of the cheddar cheese, or add grated Parmesan.

More quiche recipes

Love a good quiche? Here are a few other recipes you might enjoy:

This breakfast quiche recipe is…

Vegetarian.

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Breakfast Quiche

Breakfast Quiche

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  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8
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Description

This breakfast quiche recipe is hearty and easy, starring a well-seasoned filling of hashbrowns and vegetables encased in pastry crust!

Ingredients

  • 1 Homemade Quiche Crust (made through Step 4) or 1 refrigerated pie dough*
  • 4 large eggs
  • ¾ cup milk
  • ½ cup heavy cream
  • 1 teaspoon dried mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • ¾ cup shredded mild cheddar cheese
  • ¼ cup feta cheese crumbles
  • 1 cup (4 ounces) frozen or refrigerated hashbrowns
  • 2 green onions, sliced (white, light and dark green portions)
  • ¼ cup finely diced red pepper

Instructions

  1. Prepare the crust: If using Homemade Quiche Crust, prepare it in the pie pan using the steps in the linked recipe. If using refrigerated pie dough, transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. With refrigerated crust, it’s easiest to press in the tines of the fork to decorate the edges (like in the photos; it’s harder to get the crimped edges to keep their shape while baking). Use a fork to gently prick holes in the bottom and sides of the crust (which helps it to not puff up while blind baking).
  2. Freeze the crust: Freeze the crust in the pan for 15 minutes.
  3. Preheat the oven: Preheat the oven to 400°F.
  4. Blind bake the crust at 400°F: Place a sheet of parchment paper on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 12 minutes.
  5. Reduce the oven temperature and blind bake at 350°F: Reduce the oven temperature to 350°F and carefully remove the parchment and weights. Bake 20 to 25 minutes until the bottom is lightly browned (or more if necessary for refrigerated pie crust). Remove from the oven and add the filling once it is ready.
  6. Make the filling: In a medium bowl, whisk together the eggs, milk, cream, dried mustard, dried oregano, garlic powder, kosher salt, and several grinds black pepper. Place the cheddar cheese in the bottom of the crust, then add the hashbrowns. Pour the egg mixture over the top. Sprinkle the top with green onions and diced red pepper. Add feta and another handful of shredded cheese. 
  7. Bake: Add a pie crust shield (purchased or homemade with foil**). Bake at 350°F for 40 to 50 minutes minutes, until the center is set and the top is lightly browned. Cool at least 30 minutes, then serve or refrigerate. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated.

Notes

*Typically we recommend a homemade quiche crust, but to keep this breakfast quiche simple we used purchased crust.

**To make your own crust shield, cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. Here’s a video with instructions for more details

  • Category: Breakfast
  • Method: Baked
  • Cuisine: French inspired
  • Diet: Vegetarian

Keywords: Breakfast quiche, breakfast quiche recipe

A Couple Cooks - Recipes worth repeating.

Sweet Potato Pie

Impress your guests with this creamy & delicious Sweet Potato Pie recipe! It adds the perfect touch to finish your Thanksgiving meal.

The post Sweet Potato Pie appeared first on Budget Bytes.

Friends, let me introduce you to my all-time favorite pie, the incomparable Sweet Potato Pie! Ok, I realize that’s a big statement, but it’s true. This creamy Sweet Potato Pie recipe is made with baked sweet potatoes for a deep, caramelized flavor, warm spices, and a flaky, buttery crust. It comes in at under a dollar per serving and it can be made in advance to free up your oven on Thanksgiving day for all of those delicious side dishes. Sweet Potato Pie is definitely a classic Thanksgiving dessert that will steal the show at this year’s holiday dinner!

Overhead view of a whole sweet potato pie with one slice cut and being lifted out of the pie pan.

Sweet Potato Pie vs. Pumpkin Pie

Growing up in the South, there was always this fun, light-hearted debate over which pie was better – Sweet Potato Pie or Pumpkin Pie. They both are made with a custard filling and with similar ingredients. However one major difference is that pumpkin pie is made from canned pumpkin puree, and sweet potato pie is made by cooking sweet potatoes (no cans involved). So which is better? Well I don’t want to upset any pumpkin pie lovers out there, so I’ll just say they’re both equally delicious!😉

Ingredients For Sweet Potato Pie

Here’s everything you need to make this dreamy Southern-style Sweet Potato Pie:

  • Baked Sweet Potatoes: Baking your sweet potatoes in the oven will give you a deep, rich flavor. You’ll need about 2 lbs. or roughly 2-3 sweet potatoes, depending on the size.
  • Salted Butter: Adds to the richness, flavor, and texture of the pie.
  • Brown sugar & Granulated sugar: A combination of brown sugar and granulated white sugar sweetens the pie filling. If you’re in a pinch you can use all white sugar, however brown sugar adds a richer flavor.
  • Spices: A simple mix of warm spices like ground cinnamon and nutmeg adds amazing flavor to the sweet potatoes.
  • Vanilla Extract: A touch of vanilla to further enhance the flavor of the pie.
  • Evaporated Milk: Gives the sweet potato pie a creamy and smooth texture.
  • Eggs: Eggs help the custard pie filling bind together and set.
  • Pie Crust: I like to use a store-bought 9-inch deep dish pie crust to keep things simple, or you can make our 3-Ingredient Pie Crust from scratch.

Tips For The Best Sweet Potato Pie

  1. Baking vs. Boiling. It may be tempting to peel, chop, and boil the sweet potatoes in the interest of time, but I recommend you bake them instead. Baked sweet potatoes have a richer, caramelized flavor that you just can’t get with boiled sweet potatoes.
  2. To get a head start on making this pie, you can bake your sweet potatoes a day or two in advance. Then once the sweet potatoes are completely cool, just wrap them tightly with foil or store them in an air-tight container in the fridge. They’ll be already cooked and ready to go the next day!
  3. If you want a velvety smooth texture to your sweet potato pie, add the baked sweet potato flesh to a food processor and pulse for a few seconds until the sweet potatoes are pureed and smooth.
  4. Although not required, if you prefer a crisp, lightly golden brown crust, I recommend you blind-bake (or at least par-bake) the crust prior to adding the wet custard filling.
  5. To keep the edges of your crust from over-browning, loosely cover the edge with an aluminum foil pie ring as it bakes.
  6. If you really want to get ahead of your holiday cooking, you can make the entire pie a day or two in advance. Let the pie completely cool at room temperature (for about an hour), then cover the pie with plastic wrap or place it in an air-tight container and store in the fridge. Now that’s one less dish you have to worry about on the big day!

Storing Leftovers

If you’re lucky enough to have any leftovers, this pie stores well in the fridge for 3-4 days. I like to store mine by placing plastic wrap around the entire pie, then I simply slide the pie in a storage bag and place in the refrigerator. Of course if you only have a couple slices left, you can easily just store those in an air-tight container. If you are making the pie in advance, make sure to let the pie completely cool first at room temperature (about an hour) before storing in the fridge.

Side view of a slice of sweet potato pie on a plate with whipped cream on top.
Overhead view of a whole sweet potato pie with one slice cut and being lifted out of the pie pan.
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Sweet Potato Pie

Impress your guests with this creamy & delicious Sweet Potato Pie recipe! It adds the perfect touch to finish your Thanksgiving meal.
Course Dessert
Cuisine American
Total Cost $4.71 recipe / $0.59 serving
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Resting Time 1 hour
Total Time 3 hours 40 minutes
Servings 8 slices
Calories 421kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 1 deep dish pie crust $1.25
  • 2 lbs. sweet potatoes* $0.98
  • 6 Tbsp salted butter, melted & cooled $0.80
  • 1/2 cup brown sugar $0.26
  • 1/3 cup granulated sugar $0.15
  • 1 tsp vanilla extract $0.59
  • 1/2 tsp cinnamon $0.06
  • 1/4 tsp nutmeg $0.05
  • 1 pinch salt $0.01
  • 1/3 cup evaporated milk $0.35
  • 2 large eggs $0.21

Instructions

  • Preheat the oven to 400°F. Wash and dry the sweet potatoes, then prick them several times with a fork. Place the sweet potatoes on a parchment lined baking sheet and bake for 50-60 minutes or until tender and you can easily slide a knife or fork in the center. Set the baked sweet potatoes aside to cool.
  • Lower oven temperature to 350°F. Next blind-bake the pie crust. Prick the bottom and sides of the crust a few times with a fork. Add a square piece of parchment paper inside the center of the crust and place pie weights (or dry beans) on top.
  • Bake the crust in the oven for 15 minutes. After 15 minutes, remove the pie weights and parchment and return the crust to the oven to bake for another 10 minutes. Remove crust from the oven and let cool.
  • Now make the pie filling. Scoop about 2 cups of the sweet potato flesh from the baked sweet potatoes and add to a large bowl. Using a potato masher or hand mixer, mash or blend the sweet potato flesh until smooth.
  • Add the melted butter, brown sugar, white sugar, vanilla, cinnamon, nutmeg, and a pinch of salt to the bowl. Blend the ingredients together with a hand mixer until smooth.
  • Add the eggs and evaporated milk to the sweet potato mixture and blend until smooth.
  • Pour the sweet potato pie filling into the crust. Add a foil ring around the edges to prevent the crust from over-browning. Bake the pie in the oven for 50-55 minutes or until the pie is mostly set and the center is no longer liquid. It’s ok if the center has a slight jiggle when you shake the pan.
  • Remove the pie from the oven. It will be slightly domed and puffed around the edges. Let the pie cool at room temperature for at least 1 hour. Serve at room temperature or cover and refrigerate to serve later.

See how we calculate recipe costs here.

Notes

*Sweet potatoes are often on sale this time of year. Our local store had them on sale for $0.49 per pound.

Nutrition

Serving: 1slice | Calories: 421kcal | Carbohydrates: 59g | Protein: 6g | Fat: 19g | Sodium: 265mg | Fiber: 4g
Side view of a whole sweet potato pie with dollops of whipped cream on top and one slice being lifted out of the pie dish.

(pictured with Homemade Whipped Cream)

How to Make Sweet Potato Pie – Step by Step Photos

Overhead view of sweet potatoes being pricked with a fork.

Preheat the oven to 400°F. Wash and dry roughly 2 lbs. of sweet potatoes, then prick them several times with a fork. Place the sweet potatoes on a parchment-lined baking sheet and bake for 50-60 minutes or until tender and you can easily slide a knife or fork in the center. Set the baked sweet potatoes aside to cool.

Overhead view of pie crust with parchment paper and pie weights on the inside.

Lower oven temperature to 350°F. Next, blind-bake the pie crust. Prick the bottom and sides of 1 deep dish pie crust a few times with a fork. Add a square piece of parchment paper inside the center of the crust and place pie weights (or dry beans) on top. Bake the crust in the oven for 15 minutes. After 15 minutes, remove the pie weights and parchment and return the crust to the oven to bake for another 10 minutes. Remove the crust from the oven and let it cool.

Cooked sweet potato flesh being scooped out of the baked sweet potatoes

Now make the pie filling. Scoop about 2 cups of the sweet potato flesh from the baked sweet potatoes and add to a large bowl. Using a potato masher or hand mixer, mash or blend the sweet potato flesh until smooth.

Mashed sweet potato with butter, sugars, and spices in a large bowl.

Add the 6 Tbsp of melted butter, 1/2 cup brown sugar, 1/3 cup granulated white sugar, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt to the bowl. Blend the ingredients together with a hand mixer until smooth.

Evaporated milk and eggs being added to mashed sweet potato mixture.

Add the 2 large eggs and 1/3 cup of evaporated milk to the sweet potato mixture and blend until smooth.

Pie filling added to pie crust with a foil ring around the edges of the pie crust.

Pour the sweet potato pie filling into the crust. Add a foil ring around the edges to prevent the crust from over-browning. Bake the pie in the oven for 50-55 minutes or until the pie is mostly set and the center is no longer liquid. It’s ok if the center has a slight jiggle when you shake the pan.

Overhead view of baked sweet potato pie.

Remove the pie from the oven. It will be slightly domed and puffed around the edges. As the pie sets it will start to sink back down into a flat surface. Let the pie cool at room temperature for at least 1 hour.

Side view of a slice of sweet potato pie on a plate with whipped cream on top.

For an extra sweet finish, add a dollop of fluffy Homemade Whipped Cream on the top of each slice. Then all that’s left to do is serve and enjoy!

Overhead view of finished sweet potato pie with napkin and fork on the side.

More Sweet Pie Recipes

The post Sweet Potato Pie appeared first on Budget Bytes.

Epic Vegan Sweet Potato Pie

Move over pumpkin pie, there’s a new favorite in town: sweet potato pie! Okay, maybe not so new, BUT new to some of us. And we’ve all decided this one might even replace pumpkin pie on our Thanksgiving tables (gasp!). It’s rich, creamy, fluffy, and per…

Epic Vegan Sweet Potato Pie

Move over pumpkin pie, there’s a new favorite in town: sweet potato pie! Okay, maybe not so new, BUT new to some of us. And we’ve all decided this one might even replace pumpkin pie on our Thanksgiving tables (gasp!). It’s rich, creamy, fluffy, and perfectly sweet and spiced!

Bonus? It’s undetectably vegan, naturally sweetened, and (optionally) gluten-free! Just 9 ingredients stand in your way. Preheat your ovens, it’s pie time!

Epic Vegan Sweet Potato Pie from Minimalist Baker →

Chocolate Cream Pie

This chocolate cream pie recipe features a silky chocolate cream filling, flakey pie crust, and a fluffy whipped cream topping.

The post Chocolate Cream Pie appeared first on Budget Bytes.

Get the chocolate fix of your dreams with this luscious and easy-to-make Chocolate Cream Pie! What’s not to love about velvety smooth chocolate cream filling encased in a crispy pie dough shell and topped with sweetened whipped cream!?!? P.S. Use store-bought pie crust and whipped cream topping to make this one of the easiest pies ever. Or try our 3-Ingredient Pie Crust and Homemade Whipped Cream for more of a challenge!

Close up overhead view of a chocolate cream pie topped with whipped cream.

What Is Chocolate Cream Pie?

Chocolate cream pie is a chocolate-based custard that’s thickened with eggs. The custard can be layered in a cookie crust (like the one in our Coconut Cream Pie Bars) or a traditional pie crust that’s baked ahead of time to prevent the dreaded soggy bottom. Chocolate Cream Pie is topped with whipped cream or meringue and can be garnished with fresh raspberries, mint, or a sprinkle of chocolate shavings.

Ingredients For Chocolate Cream Pie

  • Pie Crust: Use a store-bought deep dish 9-inch pie crust or half a recipe of our 3-Ingredient Pie Crust. Either way, you’ll have to blind-bake it, i.e., thoroughly bake it, before you fill it. Another option is to skip the baking altogether and make a cookie crust, like the one we use in our Coconut Cream Pie Bars.
  • Whole Milk: Milk helps thin out the chocolate and creates a pudding-like consistency. If you are plant-based, substitute with full-fat coconut milk.
  • Sugar: Sweetens the filling. You can substitute with brown sugar for deeper caramel notes.
  • Eggs: Create the custard base. They thicken the filling and give it a luxurious mouthfeel. 
  • Cornstarch: Helps thicken the custard and gives it a glossy finish.
  • Cocoa Powder: Deepens the chocolate notes in the filling. 
  • Semi-Sweet Baking Chocolate: This is the flavor base of our chocolate filling. It also helps to thicken the filling. For a pie with less sweetness, use bittersweet chocolate. Milk chocolate is not recommended for this recipe. Do not use chocolate chips, as these are designed not to melt. 
  • Salted Butter: Adds a glossy finish to the filling. If you don’t have salted butter, use unsalted, and add 1/8th teaspoon salt to the filling mixture. If you’re dairy-free, substitute with plant-based butter.
  • Whipped Cream Topping: Use store-bought whipped topping in a pressurized can for a stabilized cream that can take a little heat. Otherwise, make our Homemade Whipped Cream topping.

How To Serve Chocolate Cream Pie

If serving on a hot day, the whipped cream topping tends to melt and pool all over your chocolate custard. At these times, it’s best to top the pie with Meringue or Stabilized Whipped Cream. Whipped cream in a pressurized can holds up well, too. If you’re using Homemade Whipped Cream, top each slice with whipped cream as you serve. Or pipe the cream and freeze the pie. It will thaw quickly as you serve. Shaved chocolate is a wonderful and economical choice for garnish. If it’s in your budget, fresh raspberries and mint also make an incredible garnish. 

How To Store Chocolate Cream Pie

Because this pie refrigerates and freezes beautifully, it’s a perfect make-ahead dessert. Fill the crust with the custard, place plastic wrap or parchment paper directly on the surface, wrap in aluminum, and refrigerate until set. Then, freeze for up to 3 months. If making ahead, it’s best to freeze the pie and thaw just before serving. It will keep in the fridge for up to 2 days; then, the crust begins to get soggy.

Side view of a chocolate cream pie with a slice removed.
Overhead view of a chocolate cream pie with whipped cream on top and a slice removed.
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Chocolate Cream Pie

This chocolate cream pie recipe features a silky chocolate cream filling, flakey pie crust, and a fluffy whipped cream topping. 
Course Dessert
Cuisine American
Total Cost $10.57 recipe / $1.32 serving
Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 5 hours
Servings 8 slices
Calories 552kcal

Ingredients

  • 3 cups whole milk $0.75
  • 1 cup granulated sugar $0.36
  • 3 large eggs, beaten $0.40
  • 3 Tbsp cornstarch $0.15
  • 1/3 cup unsweetened cocoa powder $0.38
  • 3 Tbsp salted butter $0.37
  • 2 4oz. bars semi-sweet baking chocolate, finely chopped $4.98
  • 1 deep dish pie crust $1.40
  • 2 cups whipped cream $0.89

Instructions

  • Preheat the oven according to the pie crust directions. Poke the bottom of your pie crust a few times with a fork to create steam vents. Add a sheet of parchment paper and weigh down the parchment with about 2 cups of dry beans or pie weights. Cover the edge of the pie crust with foil or pie ring so it doesn't scorch.
  • Follow package directions and bake until crispy and golden. Remove weights and allow the crust to cool.
  • While the crust blind bakes set a large saucepan over medium heat. Add the milk and 2 cups of sugar and stir until combined. Bring this mixture slowly to a boil, stirring occasionally so none of the milk scalds.
  • In the meantime, in a small bowl, mix the remaining 1 cup of sugar, the beaten eggs, cornstarch, and cocoa powder until smooth.
  • Once the milk boils, take it off the heat. Then add 1/4 cup of the milk mixture to the egg mixture and stir. Add another 1/4 cup of the milk mixture to the egg mixture and stir.
  • Put the milk back on medium heat and add the warm egg mixture to it, whisking non-stop until the mixture thickens into a pudding-like consistency.
  • Once the mixture thickens, take it off the heat and whisk in the finely chopped semi-sweet chocolate.
  • Add the butter and whisk until smooth. Pass the chocolate filling through a fine mesh sieve into a large bowl.
  • Spray a piece of plastic wrap large enough to cover the bowl with cooking spray, then top the surface of the chocolate filling with the plastic wrap and refrigerate for an hour or until cool.
  • Once the filling has cooled, remove the plastic wrap and reserve. Pour the chocolate filling into the baked pie shell. Reuse the plastic wrap and place it directly on the surface of the filling. Chill the pie for an additional 3 hours.
  • Top the chocolate cream pie with whipped cream topping, slice, serve, and enjoy.

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 552kcal | Carbohydrates: 63g | Protein: 10g | Fat: 30g | Sodium: 203mg | Fiber: 4g
Side view of a slice of chocolate cream pie on a plate.

How to Make Chocolate Cream Pie – Step by Step Photos

Pie crust being pricked with a fork.

Preheat the oven according to the pie crust directions. Poke the bottom of a deep dish pie crust a few times with a fork to create steam vents. Add a sheet of parchment paper and weigh down the parchment with about 2 cups of dry beans or pie weights. Cover the edge of the pie crust with a foil ring or pie ring so it doesn’t scorch. Follow package directions and bake until crispy and golden. Remove weights and allow the crust to cool.

Milk pouring into a sauce pan with sugar.

While the crust blind bakes set a large saucepan over medium heat. Add 2 cups milk and 1 cup of sugar and stir until combined. Bring this mixture slowly to a boil, stirring occasionally so none of the milk scalds.

sugar, egg, and chocolate in a bowl.

In the meantime, in a small bowl, mix the remaining 1 cup of sugar, 3 large beaten eggs, 3 tablespoons of cornstarch, and 1/3 cup cocoa powder until smooth.

Milk being added to the chocolate mixture.

Once the milk boils, take it off the heat. Then add 1/4 cup of the milk mixture to the egg mixture and stir. Add another 1/4 cup of the milk mixture to the egg mixture and stir. 

Chocolate mixture being poured into hot milk.

Put the milk back on medium heat and add the warm egg mixture to it, whisking non-stop until the mixture thickens into a pudding-like consistency.

Thickened milk chocolate mixture.

The thickened chocolate mixture should look like this.

Chopped chocolate added to the saucepot.

Once the mixture thickens, take it off the heat and whisk in the 2 bars of finely chopped semi-sweet chocolate.

Butter added to the chocolate.

Add 3 tablespoons of butter. Whisk until smooth.

Chocolate being pushed through a sieve.

Pass the chocolate filling through a fine mesh sieve into a large bowl.

Chocolate in a bowl with plastic on top.

Spray a piece of plastic wrap large enough to cover the bowl with cooking spray, then top the surface of the chocolate filling with the plastic wrap and refrigerate for an hour or until cool. 

Chocolate cream mixture being poured into the pie crust.

Once the filling has cooled, remove the plastic wrap and reserve. Pour the chocolate filling into the baked pie shell. Reuse the plastic wrap and place it directly on the surface of the filling. Chill the pie for an additional 3 hours.

Whipped cream being piped onto the chocolate cream pie.

Top with whipped cream topping, slice into eight pieces, and enjoy!

Finished chocolate cream pie with a piece being lifted out.

More Chocolate Dessert Recipes

The post Chocolate Cream Pie appeared first on Budget Bytes.