I’ve saved the most decadent recipe for last in our “Pi” day celebration series. Why have just one flavor of chocolate cream when you can have Triple Chocolate Cream Pie? And those candied cocoa nibs, yummmm!
Admittedly, this recipe is a bit more involved than our last two pi-day pie recipes. But the preparation really goes fast once you get started, and a slice of this pie is just so pretty with all the layers.
The candied cocoa nibs and the pie shell can be made ahead of time. The prebaked shell can be frozen for several weeks and the candied nibs can be stored in an airtight container for several days (if they last that long).
The cocoa nibs are optional. In their place you can decorate the pie with chocolate curls or chocolate sprinkles. But I will tell you that the candied cocoa nibs are a-maz-ing! I intended to use the same recipe as for my candied macadamia nuts, but I only had 1/3 of a cup of cocoa nibs. Good thing, because I didn’t realize the nibs would absorb so much of the sugar syrup. The result is a crunchy, chocolate-y treat with a nutty flavor that is unlike anything else. I’m so happy with how the nibs turned out. Absolutely addictive! I’ll definitely be making those again. Cocoa nibs may be found at specialty cooking stores or on-line.
Once all the prep is done the recipe comes together fairly quickly. Rather than making three separate cream fillings, you only need to mix one batch of pastry cream and divide it into three portions to be flavored with each type of chocolate. Of course you could just flavor the entire batch of pastry cream with dark chocolate if you really want to keep it simple.
Topped with a mound of sweetened whipped cream and those addictive, crunchy candied-cocoa-nibs, this Triple Chocolate Cream Pie is the stuff of a chocoholic’s dreams.