Chocolate Cream Pie

Alfred Portale, the chef at Manhattan's classic Gotham Bar and Grill, recalls his mother, Connie, traveling over the border from Buffalo, NY into Canada to buy her special brand of pudding mix to make this unfussy pie. His dressed-up version is made from scratch, but "one bite sends me back in time," he says.
Chocolate Cream Pie
Adapted from instyle.com
Chocolate Cream Pie

PREP TIME

30

minutes

TOTAL TIME

10

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

10

minutes

SERVINGS

--

servings

Adapted from instyle.com

Ingredients

  • PIE CRUST

  • 1-1/3

    c all-purpose flour

  • 1/4

    t salt

  • 1/8

    t baking powder

  • 9

    T European-style unsalted butter (partially frozen)

  • 4-6

    T water

  • 2

    T apple cider vinegar

  • PIE FILLING

  • 1

    c sugar

  • 1/4

    c cocoa powder

  • 1/4

    c cornstarch

  • 1

    t salt

  • 1-3/4

    c milk

  • 1-3/4

    c heavy cream

  • 8

    large egg yolks

  • 6

    oz 72% cacao dark chocolate (try Valrhona)

  • 2

    T European-style unsalted butter

  • Freshly whipped cream (optional)

Directions

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

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