"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chocolate Cream Pie Recipe

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This recipe for Chocolate Cream Pie, by , is from LET'S GET COOKING, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lisa Breon


dough for single pie
1/2 c chopped bittersweet chocolate

2 1/2 c milk
3 oz unsweetened chocolate chopped
1 c sugar
3 Tbsp cornstarch
2 Tbsp all purpose flour
3/4 tsp kosher salt
4 egg yolks, lightly beaten
2 Tbsp butter
2 tsp vanilla extract

1/2 c mascarpone cheese
3/4 c + 1 Tbsp sugar
1 vanilla bean split lengthwise seeds scraped out
1 1/2 c cold heavy cream

Preheat oven to 375. Roll pie dough to fit a 9" pie pan, fold over the overhang dough and flute edges. Place a piece of parchment paper in the crust and fill with pie weights or dried beans. Bake until the crust is starting to set and the edges are browning about 20 minutes. Remove the parchment and beans and continue to bake until completely golden and crisp looking another 5 minutes. Cool completely. Melt the bittersweet chocolate in a microwave safe bowl. Using a pastry brush paint the inside of the pie shell with the melted chocolate in a thin even layer. Set aside to harden. Meanwhile make the filling. Pour 2 cups of milk into a heatproof bowl and set over a pot of simmering water. Heat until the milk is almost but not quite boiling. Add the unsweetened chocolate and stir until it's completely melted. Set aside off the heat. In a big bowl, whisk the sugar, cornstarch, flour and salt. Whisk in the remaining 1/2 c milk then stir into the hot chocolate/milk mixture. Return the heatproof bowl over the simmering water. Whisk in the egg yolks and cook whisking constantly until the mixture is very thick about 20 minutes. Remove from the heat and stir in butter and vanilla until smooth. Let cool slightly then pour into pie shell. Place a piece of plastic wrap directly onto the surface of the filling and refrigerate until cold 3 hours or overnight. Before serving, make the whipped cream. Beat the mascarpone, sugar and vanilla seeds in large bowl with a mixer until creamy. Add the heavy cream and continue to beat until it holds medium stiff peaks. Fill pastry bag with cream and pipe with large star tip and pipe generously on top of the pie.




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