Creamy Chocolate Pie Recipe with a Sour Cream Twist

Do you ever crave a rich chocolate truffle that you can slice? If you do, you are in the right place today! That's what this pie is: a truffle on a plate.

It is dark, delicious, and has a sweet and savoury sensation with a sour cream taste and sweet cookie crust. The whipped cream on top adds a beautiful texture combination that can't be beat.

 

I have been experimenting with condensed milk lately, and by just switching up a few ingredients in my White Chocolate Key Lime Pie recipe, I came up with this delicious twist on dessert! This is not a paid endorsement, but I do want to mention that I prefer to use President's Choice Sweetened Condensed Milk because it is thicker than the other brands that I have tried, and sets a little better when baked.

I also used Camino brand of 71% dark chocolate, which can be purchased all across Canada, but again, you can try any good quality 70% dark chocolate (just try to use one with  no artificial vanilla flavouring or 'vanillin' because it may add a super-sweet weird flavour). If you are using bean-to-bar craft chocolate, I'd recommend a non-fruity Peruvian origin, Venezuela or Ecuador origin chocolate. Stick with more cream and nutty origin flavours rather than fruit, in order to bring out the sour cream taste and reduce tartness. But go ahead and experiment as much as you like and let me know the results in the comments below.

Below is the recipe. I hope you enjoy this perfect summer chocolate dessert!

Dark Chocolate Cream Pie Recipe:

Ingredients:
1 can (300 ml), condensed sweetened milk
1/3 (80 ml) cup sour cream
1 100g (3.5 oz) 70% dark chocolate bar (I used Camino brand of Organic/FT bar)
1/4 cup (60ml) milk

Crust:
1 cup (250ml) Chocolate wafer cookies crumbled
3 tbsp butter (45ml), melted
1 tbsp (15 ml) granulated sugar

Whipped cream topping:
1/2 cup whipping cream
1/2 tsp vanilla
1 tsp agave syrup
Optional: chocolate cookie crumbles, chocolate shavings, or melted semi-sweet chocolate ganache.

You also need a small 5" to 7" cake or pie pan for this recipe. For a larger pie (i.e. 8" crust), double the ingredients and bake the final pie for 15 minutes (rather than 12 minutes).

Preheat oven to 350 degrees F.

Crust Instructions:

1. Place the crumbled cookies, granulated sugar & melted butter into a bowl and mix. Press into a small-to-medium cake or pie pan (about 6" or 7" in diameter). Be sure to press it all the way up the sides.

2. Bake in a preheated 350•F oven for 7 minutes. Remove and let cool while preparing the filling.
Tip: line it with a round of parchment paper to get the whole pie out once made, if you wish to put it on a serving plate rather than serving out of a pie pan.

Filling Instructions:

1. Chop the chocolate bar and place in a microwave safe bowl. Pour the 1/4 cup milk over the chocolate. Microwave for 40 seconds. Stir until smooth. Microwave for five second intervals only if lumps remain, stirring again until smooth. Set aside to cool.

 2. In a medium bowl, pour in the condensed sweetened milk and the sour cream. Mix with a whisk or spatula until smooth. Add the smooth chocolate mixture and stir until smooth. Pour into your pie crust.

Tip: If there is too much filling for your pie, pour into one or two ramekins to eat as pudding. Top with cookie crumble, then whipped cream and cocoa nibs or shavings to add some texture to the pudding because it is very thick. This is your bonus dessert for working so hard!

3. Place the pie in the oven and bake 12 minutes at 350•F . Remove from oven, let cool completely. Refrigerate 1 hour before topping with whipped cream.

Topping Instructions:

1. For whipped cream: beat the cream on high in a stand mixer or with a hand mixer until soft peaks form.

2. Add the vanilla and agave and beat just a few more seconds until slightly stiffer (do not overbeat).

3. Optional additions to topping: I added a little leftover semisweet ganache to my whipped cream topping because I had it on hand, but you can also chop or shave some chocolate chips or semi-sweet chocolate to toss into you whipped cream for added flavour and colour if you like. Or just spread the whipped cream on top of the pie and top with chocolate shavings.

Chill a little before slicing. Enjoy!