Ingredients: |
Ingredients: 1 9" pie crust
1 ⅓ cups semi-sweet chocolate, chopped
2 Tbsp butter
1 tsp vanilla extract
⅔ cup white sugar
3 Tbsp cornstarch
2 Tbsp unsweetened cocoa powder
1 tsp espresso powder, optional for richer chocolate flavor
⅛ tsp salt
3 large egg yolks
1 cup heavy cream, divided
2 cups milk
Topping:
1 cup heavy cream
¼ cup powdered sugar
½ tsp vanilla extract
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Directions: |
Directions:To pre-bake (blind bake) the crust: Preheat oven to 400ºF. Lightly grease a 9" pie pan that's atleast 2" deep. Set the pastry in the pie pan. Tuck the edges of the pastry dough up and under, and flute or crimp the edges. Put the lined pie pan in the refrigerator to chill for 10 minutes.
Line the crust with foil or parchment paper, and fill it with dried beans or pie weights. Bake the crust for 20 minutes. Remove it from the oven and gently remove the foil or parchment paper with the beans or weights. Return the crust to the oven for 10-20 more minutes until it's golden brown all over. (If the edges of the crust start becoming too brown, cover with strips of foil.) Remove the crust from the oven and cool completely.
To make the filling: Place the chopped chocolate, butter and vanilla extract in a large mixing bowl, and set aside.
In a medium saucepan off the heat, whisk together the sugar, cornstarch, cocoa powder, espresso powder, and salt. Whisk in ¼ cup of cold heavy cream, until the mixture is smooth, with no lumps. Repeat with another ¼ cup of the cream. Whisk in the egg yolks.
Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk. Bring to a boil, whisking 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. Whisk until the chocolate is melted and the mixture is smooth.
Pour the mixture into a bowl and cover the mixture with plastic wrap. Chill thoroughly.
When completely cooled, pour the chocolate mixture into the pie crust. Level the top of the chocolate with the back of a spoon or offset spatula. Chill the pie for several hours or overnight for best slicing.
Before serving, make the whipped cream by placing the heavy cream, powdered sugar and vanilla into a chilled bowl. Whip until the cream holds a medium peak. Spoon or pipe the whipped cream on top and serve. |
This recipe for Chocolate Cream Pie is from