Chocolate Cream Pie

We had a snow day this past week, so I made my first chocolate cream pie from a recipe in the latest King Arthur Flour Catalog. It was stupendous! However, it deserved a crust better than the local organic frozen crust from the store.

Crust
Your favorite single-crust pie crust, fully baked and cooled.

Filling
1 1/3 cups (8 ounces) semisweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
2/3 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
1 cup heavy cream, divided
3 large egg yolks
2 cups milk

Topping
1 cup heavy cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract

To make the filling: Place the chopped chocolate, butter and vanilla extract in a 2 quart mixing bowl; set aside.

In a saucepan, whisk together the sugar, cornstarch, cocoa and salt.

Add 1/4 cup of cream, whisking until the misture is smooth. Repeat with another 1/4 cup of the cream. Whisk in the egg holks.

Place the saucepan over medium heat and gradually whisk in the remaining cream and the milk.

Bring to a boil, stirring constantly as the mixture thickens; boil for 1 minute. Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. , stirring until the chocolate melts. Place plastic wrap on the surface of the pudding to prevent a skin from forming and chill thoroughly.

To make the topping: Whip the heavy cream until it starts to thicken. Add the sugar and vanilla and whip until the cream is as stiff as you like.

To assemble: Spoon the cooled pudding into the baked crust. Spoon the whipped cream on top. Chill the pie until ready to serve. 8-10 servings.

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