Ingredients: |
Ingredients: 1 single-crust basic pie crust OR Graham Cracker Crust, fully baked (see separate recipe or purchase crust)
2 1/4 c milk
2/3 c sugar
1/4 tsp salt
1/4 c cornstarch
2 Tbsp cocoa (dutch process such as 'special dark' if you have it)
3 large egg yolks
3 Tbsp unsalted butter, at room temperature, cut into 3 pieces
1 tsp vanilla extract
1 4 oz bar baking chocolate, chopped (or any dark chocolate bar)
1 c heavy cream
1 1/2 Tbsp sugar
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Directions: |
Directions:Make the pie crust and cool the baked shell.
Scald 2 cups of the milk with the sugar and salt in a heavy medium saucepan over low heat. Stir occasionally to dissolve the sugar.
Dissolve the cornstarch in the remaining 1/4 c milk in a small bowl. Whisk in the cocoa powder and egg yolks.
Whisk the egg mixture into the scalded milk. Cook, whisking constantly, over low heat until it thickens and bubbles, about 3 minutes, then cook for 1 minute more. The custard should form loose mounds when dropped from a spoon back into the pan. Remove the custard from the heat and stir in the butter, chopped chocolate and vanilla. Stir until all of the chocolate is melted. Transfer the custard to a small bowl and cool for 15 minutes, gently stirring it several times to allow the steam to escape. Place a piece of plastic wrap directly on the surface of the custard and puncture the wrap in several places with the tip of a knife. Cool for 30 minutes in the refrigerator.
Using the whisk attachment (if possible) of an electric mixer, beat the cream and sugar on high speed until soft peaks form (about 1 minute).
Spread the chocolate custard in the pie shell and smooth the top with a spatula. Spread the whipped cream over the pie. Chill the pie for at least 2 hours before serving. |
This recipe for Chocolate Cream Pie is from