Chocolate Cream Pie



1 unbaked 9-inch pie crust

6 ounces semisweet chocolate

1/2 cup unsalted butter

3 eggs

1/4 teaspoons salt

1/2 cup granulated sugar

1 teaspoon chocolate extract

1 teaspoon baking powder

Whipped Cream Topping:

1 1/2 cups heavy whipping cream

3 tablespoon granulated sugar

1 teaspoon vanilla extract



  1. Preheat oven to 375 degrees F.
  2. Prepare your pie crust. Line the crust with aluminum foil. Bake for 20 minutes.
  3. Melt the chocolate and butter in a saucepan over low heat. Stir until all mixed and then remove from heat.
  4. Beat the eggs, salt and sugar until fluffy and light. Fold 1/3 of the egg mixture along with the chocolate extract and espresso powder into the chocolate until well mixed. Gently fold in the remaining 2/3 of the egg mixture.
  5. Remove the pie crust from the oven. Pour the chocolate filling into the crust and smooth out the filling. Reduce the heat to 325 degrees F. and bake for about 25 minutes.
  6. Allow the pie to cool for an hour before placing in the fridge to chill.
  7. When its serving time, make the whipped cream by whipping the cream, granulated sugar, and vanilla until stiff peaks form, about 3 minutes. Spread the whipped cream over the chilled pie. As an option, sprinkle chocolate shavings on top.

Ferraro Items

Ferraro# 4401853- Pie crust

Ferraro# 0960255- Chocolate

Ferraro# 0920163- Butter

Ferraro# 0940123- Eggs

Ferraro# 2040047- Salt

Ferraro# 2020055- Sugar

Ferraro# 0960925- Whipping cream

Bon Appétit!