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Chocolate: Chocolate Cream Pie

Source of Recipe

www.ichef.com


List of Ingredients

single crust pie dough

FILLING:
1 cup sugar, divided
1/3 cup cornstarch
1/4 cup cocoa powder
1/4 teaspoon salt
2 1/2 cups milk
4 ounces unsweetened chocolate, chopped
6 ounces semisweet or bittersweet chocolate -- chopped
2 large eggs
4 large egg yolks
2 cups half and half
3 tablespoons unsalted butter, cut in small pieces
2 teaspoons vanilla

TOPPING:
1 1/2 cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla


Recipe

Make the crust: On a floured work surface or between two sheets of lightly floured waxed paper, roll the chilled dough into a 12-inch circle with a lightly floured rolling pin. Remove the sheets of waxed paper and brush off any flour clinging to the surface of the dough. Carefully roll the dough onto the rolling pin and transfer it to a 9-inch glass pie plate. Unroll the dough and gently ease it onto the bottom and sides of the pie plate. Tuck the dough underneath itself and flute the edge. Using the tines of a fork, prick the bottom and sides of the pie shell in several places. Refrigerate the pie shell for 30 minutes or until firm.

Make the chocolate filling: Into a medium bowl, sift together l/2 cup of the sugar, the cornstarch, cocoa powder and salt. Set aside. In a medium saucepan, combine the milk, the remaining 1/2 Cup sugar and the chopped chocolates. Cook over medium heat, stirring constantly, until the milk just comes to a boil and the chocolate is melted. Remove the pan from the heat.

Whisk the half-and-half into the cocoa mixture, until smooth. Whisk about 1 cup of the hot milk mixture into the cocoa mixture. Add this mixture to the remaining milk mixture in the saucepan. Cook over medium heat, stirring constantly, and allow to simmer for 2 minutes. Remove the pan from the heat.

In a medium bowl, whisk together the eggs and egg yolks until smooth. Whisk in about 1 cup of the hot pudding mixture. Return the entire mixture to the saucepan and cook over low heat, stirring constantly, for 2 minutes. Do not allow the mixture to boil, or you will have chocolate scrambled eggs. Whisk in the butter and vanilla until the butter is melted. Scrape the hot mixture into the cooled pie shell and spread evenly. Cover the surface of the filling with a piece of plastic wrap to prevent a skin from forming. Cool to room temperature. Refrigerate the cooled pie for several hours or overnight.

Make the whipped cream topping: In a chilled large bowl, using a handheld electric mixer set at medium speed, beat the cream and sugar until soft peaks form. Add the vanilla and continue beating until stiff peaks form. Cover the pie filling with the whipped cream topping, mounding it high. If desired, garnish the pie with chocolate curls. Keep the pie refrigerated until ready to serve.