Easy Chocolate Cream Pie Recipe with Sour Cream Custard and Pecans
This easy chocolate cream pie recipe with pecans and chocolate sour cream custard (omg) is CRAZY EASY to make. It's playfully tart with loads of chocolate flavor, plus a layer of pecans for crunch. If you don't want to use pecans, you can use walnut halves. They're just as good, just a little different! Check out the post for an excellent pie crust recipe you can use.
Course Dessert
Cuisine American
Prep Time 30minutes
Cook Time 45minutes
Total Time 1hour15minutes
Servings 8servings
Calories 410kcal
Author Stephanie Stiavetti
Ingredients
One9-inchpie crustparbaked
3/4cupsunsalted butter
1/3cupcocoa powder
1 1/2cupssugar
4largewhole eggs
1wholevanilla bean
1/2teaspoonsalt
4 1/2teaspoonsall-purpose flour
1cupsour cream
Freshly made whipped creamfor serving
1/2poundpecan halves(walnut halves work great, too!)
Instructions
Prepare crust according to whichever directions you're using. Make sure to parbake the crust.
Melt butter over low heat in a small saucepan. Stir in cocoa powder and sugar. Cook for 2 minutes, stirring constantly. Remove from heat.
Add the eggs to a large mixing bowl. Using a paring knife, split the vanilla bean down the middle lengthwise. Use the knife to scrape the tiny vanilla beans from the inside of the pod, adding them to the eggs. Reserve the spent pod for some other use.
Whip the eggs until foamy and aerated, about 4 minutes on medium-high speed. Turn speed to medium and add the flour, sour cream, and salt. Slowly add the chocolate mixture, mixing until combined.
Pour filling into parbaked crust. Top with pecan halves, arranging them in an attractive pattern on the pie. Bake at 350°F (176°C) for 45 minutes. Edges of pie will be slightly crusty and center will still jiggle a little. Don't overbake or the custard will crack.
Allow to cool and serve with a dollop of whipped cream.
Notes
Note for this Easy Chocolate Cream Pie Recipe with Pecans and Sour Cream Custard: You may use 1 cup whole milk plus 1 teaspoon white vinegar as a sour cream substitute. Just add an extra tablespoon of flour to make up for the extra moisture. This recipe calls for a parbaked pie crust, which means you need to bake your pie crust for a bit before adding the filling, then you baking it again. This allows the pie crust to stay crisp even with the moist filling in place. Trust me, don't skip this step. If you don't have pecans, walnut halves work just as well. Nutritional analysis does not include crust or garnishes.