Ingredients
- Garnish:
- 3/4 cup sugar
- 3 1/2 tablespoons cornstarch
- 1 ⁄8 teaspoon salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 2 Tbsp unsalted butter
- 2 tsp pure vanilla extract
- 3-oz unsweetened chocolate, chopped
- 2 cups Whipped Cream
- 1/2 cup mini semisweet chocolate chips
Preparation
Step 1
1. To prepare filling, in medium saucepan, whisk together sugar, cornstarch, and salt. Whisk in milk and egg yolks until they are well combined. Place mixture over medium heat, constantly whisking and scraping sides of pan.
2. When cream begins to bubble and thicken, add butter 1 Tbsp at a time. When all of butter is mixed in, add vanilla. Finally, add chocolate a little at a time, giving each addition of chocolate chance to melt into filling before adding more. Keep mixture over heat until chocolate is smoothly melted and cream thickens.
3. Pour chocolate filling into pie shell. Cover pie with plastic wrap and place in refrigerator to cool for at least 1 hour before serving. When ready to serve, remove pie from refrigerator and remove plastic wrap. Using pastry bag, distribute whipped cream decoratively across top of pie. If you choose, use offset spatula to create more finished look. Sprinkle mini chocolate chips over whipped Cream. Chocolate cream pie should be served cold. It can be stored in refrigerator.