Chocolate Cream Pie (Pies)

 

                The filling for this pie doesn't always make it into the shell. Sometimes the desire for warm chocolate pudding served in a puddle of cool cream is so overpowering that the crust becomes an afterthought! And should the chocolate cream and pastry eventually team up, chill the pie first, then slather it with sweetened whipped cream.

One 9-inch pie

• Light and Flaky Dough, click here for the recipe

The chocolate cream filling

• 3 ounces unsweetened chocolate
• ¾ cup plus 2 tablespoons sugar
• 4½ tablespoons cornstarch
• ½ teaspoon salt
• 3 egg yolks, slightly beaten
• 2¾ cups milk
• ¼ cup heavy cream
• 1½ teaspoons pure vanilla extract
• 1 tablespoon unsalted butter

The garnish

• ¾ cup heavy cream
• 2 teaspoons superfine sugar

1. Make a 9-inch fully baked pie shell with fluted edge.

The chocolate cream filling

1. Melt the chocolate in a microwave oven  or uncovered in the top of a double boiler set over hot, not boiling, water, stirring frequently ; remove the top from the bottom of the boiler when the chocolate is melted.
2. In a heavy-bottom saucepan off the heat, stir together the sugar, cornstarch, and salt until well blended.
3. In a medium bowl, stir together egg yolks, milk, and cream and add them to the sugar mixture ; stir until combined, then scrape the bottom and sides of the pan with a rubber spatula to make sure that every last bit of sugar is mixed in.
4. Cook the mixture over medium heat, stirring constantly, until thickens and boils ; reduce the heat to medium-low and continue to cook the pudding, stirring, for 1 minute.
5. Remove the pan from the heat and stir in the melted chocolate, vanilla, and butter ; place a piece of wax paper or plastic wrap directly on the surface of the filling as a cover to prevent a skin from forming.
6. Let the filling cool for about 30 minutes.
7. Stir the cooled filling and pour it into the prebaked shell ; once again, place a cover directly on the surface of the filling.
8. Let the pie cool to room temperature, then refrigerate it until thoroughly cooled, about 2 hours.

The garnish

1. In a chilled bowl with an electric mixer or by hand, beat the heavy cream and sugar until stiff peaks form.
2. Remove the cover from the pie and spread the whipped cream over the top.

Tips : The chocolate filling makes a really good pudding on its own.                 Serve warm with a pitcher of heavy cream.

BON APPÉTIT