Chocolate Cream Pie - from Scratch

By Addie

Simple and unfussy, this smooth, silky pie is pure chocolate through and through. I have several chocoholic customers who absolutely swear by it. Try a Graham Cracker crust as an alternative to the traditional crust.

Ingredients

• Crust:
• 1 prebaked 9-inch Traditional Pastry Piecrust shell
• ..............................
• Filling:
• 3/4 cup sugar
• 3 1/2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 1/2 cups whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla
• 3 ounces chopped unsweetened chocolate
• ............................
• Garnish:
• 2 cups Whipped Cream
• 1/2 cup mini semisweet chocolate chips

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 filling thickens.

Pour the chocolate filling into the prepared 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.

Chocolate Cream Pie should be served cold. It can be stored in the refrigerator for up to 3 days.