Chocolate Cream Pie
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour2.5 cups
Milk3 tbsps
Cornstarch3 tsp
Kosher Salt2 tbsps
Butter2 tsps
Vanilla Extract1 cup
Mascarpone1.5 cups
Heavy CreamDirections:
1
Pipe the cream generously on top of the pie
2
Special equipment: a pastry bag fitted with a large star tip For the crust: Preheat the oven to 375 degrees F
3
Roll the pie dough out on a lightly floured board to about 1/4-inch thick, then fit into a 9-inch pie dish and crimp the edges
4
Place a piece of parchment paper into the pie crust and fill with dried beans or pie weights
5
Bake until the crust is starting to set and the edges are browning, 20 minutes
6
Remove the parchment and beans, and continue to bake until completely golden and crisp looking, another 5 minutes
7
If the edges start browning before the center cooks, cover them with some foil
8
Let cool completely
9
Melt the bittersweet chocolate over a double boiler
10
Using a pastry brush, paint the inside of the pie shell with the melted chocolate in a thin even layer
11
Set aside to harden
12
For the chocolate filling: Meanwhile, in the top of a double boiler heat 2 cups of the milk until almost, but not quite, boiling
13
Add the chocolate and stir until it's completely melted
14
Set aside off the heat
15
In a big bowl, whisk together the sugar, cornstarch, flour and salt
16
Whisk in the remaining 1/2 cup milk
17
Stir the flour mixture into the hot chocolate mixture
18
Return the double boiler to the heat, whisk in the egg yolks, and cook, whisking constantly, until the mixture is very thick, about 20 minutes
19
Remove from the heat, then transfer to another bowl
20
Cover with plastic wrap directly touching the surface, and refrigerate until cold
21
At least 3 hours before you are ready to serve, add the chocolate filling to the pie shell, and refrigerate
22
For the whipped cream: Right before serving, cream together the mascarpone with the sugar and vanilla bean seeds in a stand mixer fitted with the whisk attachment
23
Add the heavy cream and continue to beat until it holds medium-stiff peaks
24
Add the whipped cream to a pastry bag fitted with a large star tip
25
Sprinkle with chocolate curls and shavings, and serve