Olive Oil and Chocolate Cream Pie

HolidayDessert

Dec 2

A silky chocolate custard made with rich Belgian dark chocolate and fruity Croatian extra virgin olive oil fills a flaky, buttery pie crust in this elegant twist on classic chocolate cream pie. The Belgian chocolate lends a deep, smooth cocoa flavor, while the Croatian olive oil adds a delicate fruitiness and luxurious texture. Finished with billowy chocolate whipped cream, a drizzle of olive oil, and flaky sea salt, each slice strikes a beautiful balance of richness and complexity.

Olive Oil and Chocolate Cream Pie

Servings: One 9-inch pie (8-10 servings)

Prep Time: 45-60 minutes (plus ~6 hours of chilling time)

Cook Time: 45-55 minutes

Print the Recipe

Ingredients

For the Pie Dough:
- 1 ¼ cups + 2 tablespoons (175g) unbleached all-purpose flour, plus more for rolling
- 1 tablespoon granulated sugar
- ½ teaspoon table salt
- 10 tablespoons (142g) unsalted butter, cut into small cubes and chilled
- ¼–⅓ cup ice water, as needed
- 1 egg, lightly beaten, for egg washing
For the Olive Oil Chocolate Custard Filling:
- 2 cups (480g) whole milk
- ½ cup (120g) heavy whipping cream
- ½ cup (100g) granulated sugar
- ¼ cup (25g) unsweetened Belgian cocoa powder
- 3 tablespoons (24g) cornstarch
- ½ teaspoon fine sea salt
- 4 large egg yolks
- 4 ounces (113g) Belgian dark chocolate (50-60% cacao), finely chopped
- 3 tablespoons (40g) Croatian extra virgin olive oil
- 1 teaspoon vanilla extract
For the Chocolate Whipped Cream:
- 2 cups (480g) heavy whipping cream, cold
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon fine sea salt
- ⅓ cup (40g) powdered sugar
- ¼ cup (22g) unsweetened Belgian cocoa powder
For Finishing:
- Belgian dark chocolate shavings
- Croatian extra virgin olive oil, for drizzling
- Flaky sea salt

Instructions

Make pie crust: In a large bowl, whisk together flour, sugar, and salt. Add the butter and toss to coat. Using your fingers or a pastry cutter, flatten butter pieces into rough flakes. It's okay to have some larger pieces. Make a well in the center of the bowl and pour in ¼ cup water. Gently mix with a fork until clumps begin to form, adding more ice water 1 tablespoon at a time, as needed. The dough should look shaggy with some dry spots but hold together when squeezed.
Laminate and Chill: Form the dough into a mound using your hands so it holds together. If you have any more dry bits of flour, drizzle a couple drops of water and use the bench scraper to incorporate it. Press the dough into a square and use a rolling pin to flatten the square to about ¾ of an inch thick. Cut the square in half and stack one half on top of the other. Use a rolling pin to roll the two layers together into a ¾ inch thick rectangle again. Wrap the dough with plastic wrap and use the rolling pin to compact the dough within the wrap. Refrigerate for at least 2 hours to allow the dough to hydrate and the butter to firm back up.
Roll: Remove the cold pie dough from the fridge and let sit at room temperature for a couple minutes to soften. Roll the chilled dough on a lightly floured surface to a 12–13 inch circle, about ¼-⅛ inch thick. Fit into a 9-inch pie plate, leaving ½ inch overhang. Fold the overhang back over the rim to create a thicker edge, then crimp it however you like. Chill 20 minutes. Preheat the oven to 375ºF.
Blind bake #1: Line the crust with parchment or foil and fill with pie weights or dried beans. Bake for 20-25 minutes, until the edges are set and starting to turn golden.
Blind bake #2: Carefully remove the pie weights and parchment, and prick the bottom of the pie all over with a fork. Brush the entire pie lightly with beaten egg, and return to the oven. Bake 10–12 minutes, until deeply golden brown, and fully cooked through. Let cool to room temperature.
Make custard: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until evenly combined. Whisk in the egg yolks, followed by the milk and heavy cream, gradually adding the liquids until the mixture is smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble, about 8–10 minutes. Once bubbling, continue cooking for another 1 minute, whisking continuously to fully activate the cornstarch. Remove from the heat and immediately add the chopped chocolate. Whisk until the chocolate is completely melted and smooth. Whisk in the extra virgin olive oil and vanilla extract until the filling is glossy and fully emulsified. For an especially silky texture, briefly blend with an immersion blender.
Fill and chill: Pour the warm chocolate filling into a prepared, fully cooled 9-inch pie crust. Smooth the surface with an offset spatula. Press plastic wrap directly against the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely set.
Make whipped cream: In the base of a stand mixer fitted with the whisk attachment or in a large mixing bowl, add the cold heavy cream, vanilla extract, and salt. Sift in the powdered sugar and cocoa. Beat with the stand mixer or hand mixer until medium peaks form.
Top the pie: Remove the plastic wrap from the chilled chocolate filling. Spoon the whipped cream over the pie, creating soft swoops and swirls with the back of a spoon or an offset spatula.
Finish and serve: Just before serving, lightly drizzle the whipped cream with the extra virgin olive oil. Garnish with dark chocolate shavings and a pinch of flaky sea salt, if desired. Slice and serve chilled.