Chocolate Cream Pie
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 1 unbaked pie shell, 9-inch diameter with high-fluted crust (see note below **)
- 473.18 ml milk, divided
- 414.03 ml heavy whipping cream, divided
- 118.29 ml sugar
- 2 large eggs
- 44.37 ml cornstarch
- 283.49 g semisweet chocolate, chopped or 283.49 g semi-sweet chocolate chips
- 59.14 ml unsalted butter
- 7.39 ml pure vanilla extract, divided
directions
- 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!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket>
<br>
<br>I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking.
<br>
<br>My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best.
<br>
<br>I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!