Brown Butter Chocolate Cream Pie

This chocolate cream pie takes brown butter to the next level - creating a rich, nutty chocolate custard filling that will make your taste buds dance with joy. The combination of browned butter with chocolate creates a depth of flavor that elevates this classic dessert to something extraordinary that friends and family will beg you to make again.

I first made this pie for a holiday gathering when I wanted something different from the usual pumpkin or apple options. The reactions were so enthusiastic that it has become my signature dessert for special occasions and dinner parties.

Ingredients

• Fully baked pie crust or cocoa pie crust: Provides the perfect crisp foundation for the silky filling
• Unsalted butter: Transformed into nutty brown butter adds a caramelized complexity that regular chocolate pie lacks
• Whole milk and sour cream: Create the perfect creamy texture while balancing the richness
• Egg yolks: Provide structure and silky mouthfeel crucial for a proper custard texture
• Semisweet or dark chocolate: Offers flexibility to customize the sweetness level to your preference
• Brown sugar: Introduces caramel notes that perfectly complement the brown butter flavor
• Fine sea salt: Enhances all the flavors and balances sweetness for a more sophisticated taste
• Heavy whipping cream: Whipped to perfection creates a cloud-like topping that completes the dessert

Step-by-Step Instructions

Prepare the crust:

Fully blind bake your pie crust until golden and completely set. This ensures the crust stays crisp when filled with the custard. Allow it to cool completely before filling.

Prep the chocolate:

Finely chop the chocolate and place it in a heat safe bowl with a fine mesh sieve positioned over it. The fine chop ensures quick and even melting when the hot custard is poured over.

Brown the butter:

In a light colored pot place the butter over medium heat. Watch carefully as it melts, then begins to sputter and foam. Swirl occasionally to ensure even browning. Once the milk solids at the bottom turn a toasty amber color and release a nutty aroma, immediately proceed to the next step before they burn.

Create the custard base:

Pour the milk into the browned butter which immediately stops the cooking process. Then add the salt, sugar and egg yolks, whisking constantly to prevent the eggs from scrambling. Cook this mixture over medium low heat, stirring continuously until it thickens slightly and reaches about 160°F on a thermometer.

Combine with chocolate:

Pour the hot custard through the fine mesh sieve directly onto the chopped chocolate. This strains out any accidentally scrambled egg bits or brown butter solids. Let it sit undisturbed for about 20 seconds to melt the chocolate, then add vanilla and stir until smooth and glossy.

Finish the filling:

The mixture may appear to separate slightly. Add the sour cream and then the additional milk, stirring vigorously as you incorporate each. The custard will transform into a thick, shiny ganache-like consistency with tiny brown butter specks throughout. Pour this luxurious filling into your prepared pie shell.

Chill thoroughly:

Refrigerate the pie for at least 4 hours or preferably overnight. This resting time allows the custard to fully set and the flavors to meld together beautifully.

Prepare the whipped cream:

For the easiest method place all whipped cream ingredients in a food processor and process on high for 1 to 3 minutes until thick and cloud-like. This method prevents overwhipping and creates a stable topping. Spread or pipe over the chilled chocolate filling just before serving.

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I particularly love the contrast between the nutty brown butter and the smooth chocolate. My family tradition now includes making this pie for birthdays instead of cake because everyone prefers it. The first time I served it at a holiday dinner, there was a moment of complete silence as everyone took their first bite followed by a chorus of delighted murmurs.

Make It Your Own

The beauty of this recipe lies in its versatility. For a mocha version, add 1 tablespoon of espresso powder to the hot custard. The coffee enhances the chocolate flavor without making it taste like coffee. For a more intense chocolate experience, use a high percentage dark chocolate (70% or higher) and consider adding 2 tablespoons of Dutch process cocoa powder to the custard mixture.

Storage and Make-Ahead Tips

This pie actually improves after a day in the refrigerator as the flavors meld together. Store it covered loosely with plastic wrap, being careful not to press the wrap onto the surface of the whipped cream. For the best presentation, consider making the pie filling a day ahead but adding the whipped cream topping just before serving.

Troubleshooting Tips

If your custard seems too thin after adding all ingredients, don't worry. The chilling process will firm it up considerably. If you notice the butter separating during the cooking process, simply whisk vigorously and it should come back together. Make sure to use full fat sour cream as lower fat versions can cause separation issues in the final custard.

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Enjoy this pie as a decadent dessert for any special occasion, and prepare to receive endless compliments!

Frequently Asked Questions

→ What makes brown butter special in this pie?

Brown butter adds a complex, nutty flavor that complements the chocolate perfectly. The process of browning the butter creates toasty, caramel notes that add depth to the custard filling and elevates it beyond a standard chocolate pie.

→ Can I make this pie ahead of time?

Yes! This pie actually benefits from being made ahead. The filling needs at least 4 hours to set properly in the refrigerator, but you can make it up to 2 days in advance. Add the whipped cream topping shortly before serving for best results.

→ What's the difference between using semi-sweet or dark chocolate?

Semi-sweet chocolate will give you a sweeter, more approachable pie that's great for all palates. Dark chocolate creates a more intense, less sweet filling that chocolate connoisseurs might prefer. You can choose based on your personal preference or audience.

→ Why do you add sour cream to the chocolate filling?

The sour cream helps bring the custard together and adds a subtle tanginess that balances the richness of the chocolate. It also contributes to the silky, smooth texture of the filling without making it too sweet.

→ Can I use a different type of crust?

Absolutely! The recipe mentions both a regular pie crust or a cocoa pie crust as options. A graham cracker or chocolate cookie crust would also work beautifully with this filling if you prefer a crumb-style crust.

→ What can I do with the leftover egg whites?

The reserved egg whites can be used to make meringue cookies, pavlova, angel food cake, or even a fluffy omelette. You can also freeze them for future use in labeled containers with the date and quantity.