Brown Butter Chocolate Cream Pie Recipe - Easiest Recipe Ever

– Pie Crust or – Cocoa Pie Crust Brown Butter Chocolate Custard – 113 g or ½ cup unsalted butter – 240 g or 1 cup milk – 105 g or ½ cup brown sugar – 4 egg yolk – 300 g semi-sweet chocolate – ½ tsp fine sea salt – 1 teaspoon pure vanilla extract – 60 g or ¼ cup full fat sour cream – 60 g or ¼ cup whole milk Whipped Cream – 1-2 cups heavy whipping cream depending on how much whipped cream you want – 2-4 tablespoons brown or granulated sugar – Pinch fine sea salt – 1 tsp pure vanilla extract or paste – 2 tablespoons dutch process cocoa, per cup whipped cream optional, if you want to make it a chocolate whipped cream

INGREDIENTS

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INSTRUCTION

Blind bake a pie crust all the way through. Cut the chocolate into very small pieces and set them aside. In a small bowl, put the egg yolks. Put the butter in a pan and brown it.  

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STEP  1 .

Pour into a pot and scrape off as much of the brown stuff as you can. Put it on low heat and add the milk and sugar. Mix the sugar in until it's all gone. 

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STEP 2.

Add a splash of the hot liquid to the egg yolks and whisk them together. Then add a little more liquid and whisk again. Add the egg yolk mixture to the pot and mix it well with a whisk. 

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STEP 3.

Bring the custard back to the stove and cook it on medium-low heat until it gets a little thicker. Take the pot off the heat and add the chocolate. 

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STEP 4.

Stir it in a little with a rubber spatula and then let it sit for 20 seconds. Then stir in the vanilla and salt. Do this until all the chocolate melts. It will look like it's beginning to separate. 

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STEP 5.

Slowly add the milk and sour cream while stirring. The custard will stick together, but there will be bits in it. Those are bits of brown butter! Put it in the pie shell and put it in the fridge for at least 4 hours.  

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STEP 6.

Put everything in a food processor and run it on high for one to three minutes, until it gets thick. Cover the custard with it.  

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STEP 7.

See Also

Brownie Batter Cheesecake Bars Recipe