Chocolate Cream Pie
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
58
Spice
45
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Unsalted Butter (softened)1 tbsp
Sugar1 cup
Cornstarch1 tsp
Salt4 large
Egg Yolk3 cups
Whole Milk1 tsp
Vanilla3 cup
Heavy Cream (chilled)Directions:
1
Make crust: Put oven rack in middle position and preheat oven to 350°F
2
Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity)
3
Bake until crisp, about 15 minutes, and cool on a rack
4
Put oven rack in middle position and preheat oven to 350°F
5
Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity)
6
Bake until crisp, about 15 minutes, and cool on a rack
7
Make filling: Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking
8
Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick)
9
Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla
10
Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours
11
Spoon filling into crust and chill pie, loosely covered, at least 6 hours
12
Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking
13
Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick)
14
Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla
15
Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours
16
Spoon filling into crust and chill pie, loosely covered, at least 6 hours
17
Make topping: Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie
18
Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie