Chocolate Cream Pies with Caramel Tuile
Dessert

Chocolate Cream Pies

with Caramel Tuile

45 MIN
$27.99 6 Servings
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From the Test Kitchen

These rich pies aim to please: buttery crusts are filled with a simple chocolate-pastry cream mixture, then topped with homemade whipped cream and thin, crunchy pieces of baked caramel tuile.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Chocolate Cream Pies with Caramel Tuile
Title
  • 2 Pie Crusts
  • 1 cup Classic Pastry Cream
  • ¾ cup Cream
  • 6 oz Semi-Sweet Chocolate Chips
  • ¼ cup Caramel Shards
step-by-step
instructions
Dock & bake the pie crusts
1 Dock & bake the pie crusts

Place an oven rack in the center of the oven, then preheat to 375°F. Place the pie crusts on a sheet pan, leaving them in their tins. Using a fork, lightly prick (or dock) the bottom of the pie crust all over to allow steam to escape while baking. Bake 14 to 16 minutes, or until lightly browned and cooked through. Leaving the oven on and reserving the sheet pan, transfer the tins to a cooling rack and let cool to room temperature.

Make the filling & set the pies
2 Make the filling & set the pies

While the pie crusts cool, in a small pot, combine the chocolate chips, pastry cream, and a pinch of salt. Cook on medium, stirring frequently, 3 to 4 minutes, or until the chocolate is melted and thoroughly combined. Turn off the heat. Divide the filling between the cooled pie crusts; spread into an even layer. Cover each pie with plastic wrap (making sure the plastic touches the filling to prevent a film from forming). Refrigerate about 90 minutes, or until set and chilled.

Make the caramel tuile
3 Make the caramel tuile

While the pies set, line a sheet pan with parchment paper. Place half the caramel shards (you will have extra) on the parchment and spread into an even layer. Bake 7 to 9 minutes, or until the caramel is melted, dark brown, and the bubbling has mostly subsided. Remove from the oven and let cool completely, then carefully break into bite-sized pieces (store in an airtight container if making in advance).

Make the whipped cream & serve your dish
4 Make the whipped cream & serve your dish

When ready to serve, place the cream (shaking the packet before opening) in a medium bowl (or the bowl of stand mixer). Whisk constantly, 2 to 3 minutes (if using stand mixer, beat on high about 2 minutes), or until stiff peaks form. Serve the chilled pies topped with the whipped cream and caramel tuile pieces. Enjoy!

Tips from Home Chefs

Dock & bake the pie crusts
1 Dock & bake the pie crusts

Place an oven rack in the center of the oven, then preheat to 375°F. Place the pie crusts on a sheet pan, leaving them in their tins. Using a fork, lightly prick (or dock) the bottom of the pie crust all over to allow steam to escape while baking. Bake 14 to 16 minutes, or until lightly browned and cooked through. Leaving the oven on and reserving the sheet pan, transfer the tins to a cooling rack and let cool to room temperature.

2 Make the filling & set the pies

While the pie crusts cool, in a small pot, combine the chocolate chips, pastry cream, and a pinch of salt. Cook on medium, stirring frequently, 3 to 4 minutes, or until the chocolate is melted and thoroughly combined. Turn off the heat. Divide the filling between the cooled pie crusts; spread into an even layer. Cover each pie with plastic wrap (making sure the plastic touches the filling to prevent a film from forming). Refrigerate about 90 minutes, or until set and chilled.

Make the filling & set the pies
Make the caramel tuile
3 Make the caramel tuile

While the pies set, line a sheet pan with parchment paper. Place half the caramel shards (you will have extra) on the parchment and spread into an even layer. Bake 7 to 9 minutes, or until the caramel is melted, dark brown, and the bubbling has mostly subsided. Remove from the oven and let cool completely, then carefully break into bite-sized pieces (store in an airtight container if making in advance).

4 Make the whipped cream & serve your dish

When ready to serve, place the cream (shaking the packet before opening) in a medium bowl (or the bowl of stand mixer). Whisk constantly, 2 to 3 minutes (if using stand mixer, beat on high about 2 minutes), or until stiff peaks form. Serve the chilled pies topped with the whipped cream and caramel tuile pieces. Enjoy!

Make the whipped cream & serve your dish
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