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Deep Chocolate Cream Pie
Melissa Hart

Deep Chocolate Cream Pie

Chocolate cream pie needs a custard dark enough to stand up to whipped cream. Cocoa gives depth and chopped chocolate gives a clean set without gelatin. Keep whisking once it boils; starch thickens only after that first real bubble.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 fully baked 9-inch All-Purpose Flaky Pie Crust cooled
  • 3 cups whole milk
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/4 tsp kosher salt
  • 4 large egg yolks
  • 4 oz semisweet chocolate chopped
  • 2 tbsp unsalted butter
  • 2 tsp vanilla extract
  • 1 1/2 cups heavy cream
  • 2 tbsp powdered sugar

Method
 

  1. Whisk the milk, granulated sugar, cocoa, cornstarch, salt and egg yolks in a heavy saucepan until smooth.
  2. Cook over medium heat, whisking constantly, until the custard boils, then continue for 1 minute.
  3. Remove from the heat, stir in the chocolate, butter and vanilla until smooth, and pour into the cooled crust.
  4. Press parchment directly on the filling and refrigerate for at least 5 hours.
  5. Beat the cream and powdered sugar to soft peaks, spoon it over the chilled pie in a simple uneven layer, and slice with a hot dry knife.