Chocolate Cream Pie

Servings: 0 pie

Portale recreated his mom’s indulgent dessert for our May issue in honor of Mother’s Day. Luckily for us, this recipe doesn’t require a passport. The dressed-up version is made from scratch and totally worth the effort.



For Crust: 1. Using a processor with a blade attachment, mix dry ingredients. 2. Add butter; pulse for 20–25 seconds, or until chunks are pea-size. 3. Slowly add water and vinegar in small amounts just until mixture comes together. 4. Form dough into a disk; cover, and refrigerate at least 1 hour. 5. On floured surface, roll out dough ⅛” thick. Line 9″ pie pan with dough; fill with pie weights or dried beans. 6. Chill 1 hour. 7. Preheat oven to 350°F. 8. Bake for 10 minutes. Let cool. For Filling: 1. In a medium saucepan, whisk sugar, cocoa powder, cornstarch, and salt. Turn heat to medium-high and gradually whisk in milk and cream, followed by yolks, until the mixture boils and thickens. 2. Remove from heat; add chocolate and butter. Stir to combine. 3. Pour filling into baked crust, and let sit until cool. Cover with plastic wrap; refrigerate for at least 6 hours. 4. Serve with freshly whipped cream.