Simple and unfussy, this smooth, silky pie is pure chocolate through and through. I have several chocoholic customers who absolutely swear by it. Try the Graham Cracker Crust (page 10) as an alternative to the traditional crust.
Recipe information
Yield
Makes one 9-inch pie, 6 to 8 slices (level: easy)
Ingredients
Crust
Filling
Garnish
Preparation
Step 1
To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the milk and egg yolks until they are well combined. Place the mixture over medium heat, constantly whisking and scraping the sides of the pan. When the cream begins to bubble and thicken, add the butter 1 tablespoon at a time. When all of the butter is mixed in, add the vanilla. Finally, add the chocolate a little at a time, giving each addition of chocolate the chance to melt into the filling before adding more. Keep the mixture over the heat until the chocolate is smoothly melted and the cream thickens.
Step 2
Pour the chocolate filling into the pie shell. Cover the pie with plastic wrap and place in the refrigerator to cool for at least 1 hour before serving. When ready to serve, remove the pie from the refrigerator and remove the plastic wrap. Using a pastry bag to pipe the whipped cream, distribute the whipped cream decoratively across the top of the pie. If you choose, use an offset spatula to spread the whipped cream to create a more finished look. Sprinkle mini chocolate chips over the whipped cream.
Step 3
Chocolate Cream Pie should be served cold. It can be stored in the refrigerator for up to 3 days.
