Prep 15 mins
Cook 35 mins
I never knew how much I liked chocolate pie until I ditched the pudding mix and made it from scratch! This also makes a really wicked chocolate pudding, if you're ever so inclined.
- 1 unbaked pie shell, 9-inch diameter with high-fluted crust (see note below **)
- 2 cups milk, divided
- 1 3⁄4 cups heavy whipping cream, divided
- 1⁄2 cup sugar
- 2 large eggs
- 3 tablespoons cornstarch
- 10 ounces semisweet chocolate, chopped or 10 ounces semi-sweet chocolate chips
- 1⁄4 cup unsalted butter
- 1 1⁄2 teaspoons pure vanilla extract, divided
- Place oven rack in lower third of oven, and preheat to 400°F.
- Prick the dough lightly with a fork. Line with a sheet of buttered foil, buttered side down; weigh down the foil with dried beans, rice or pie weights. Place the pan on a heavy baking sheet. Bake until the sides are set, about 12 minutes. Carefully remove the weights and foil. Continue to bake, pricking any air bubbles with a fork, until cooked through and lightly golden, 8 to 12 minutes longer. Cool the pie shell thoroughly on a wire rack.
- Scald 1 1/2 cups milk and 1 cup cream in a heavy nonreactive saucepan over medium heat.
- Meanwhile, in a bowl, whisk the remaining 1/2 cup milk with the sugar, eggs and cornstarch until smooth. Add a little of the hot milk mixture to the bowl and whisk well. Repeat with more hot milk. Return the warmed mixture to the saucepan and bring to a boil, whisking.
- Boil, whisking constantly, for two minutes. Turn off the heat and add the chocolate, butter and 1 teaspoon of the vanilla; continue whisking until the mixture is smooth. Strain the custard into a clean bowl. Place a sheet of wax paper or plastic wrap directly onto the surface of the custard to prevent a "skin" from forming, and refrigerate until cooled to room temperature.
- Pour the custard into the cooled pie shell. Loosely cover and chill for at least two hours.
- Whip the remaining cream and vanilla until nearly stiff. Spread it over the pie with a spatula, swirling attractively. (Can add shaved chocolate to top if wanted.) Chill until serving.
- **Try my All-Butter Pie Crust (Recipe #239831). It's easy and goes great with any pie--especially this one!