Chocolate Cream Pie

By Danilo Alfaro

culinaryarts.about.com

Chocolate cream pie.

Photo © John E. Kelly / Getty Images

Chocolate Cream Pie

For this chocolate cream pie, we prepare the filling, which is basically a chocolate pastry cream, pour it into a pre-baked pie shell and then chill it. It's that easy.

You can use any kind of pre-baked pie shell you like. Aflaky pie crust is great, and so is a graham cracker pie crust — and try substituting chocolate graham crackers for a real chocolate-chocolate experience.

For the chocolate, you can use semi-sweet baking chocolate or chocolate chips.

Prep Time: 15 minutes

Cook Time: 15 minutes

Chilling Time: 6 hours

Total Time: 6 hours, 30 minutes

Ingredients:

• One 9-inch pre-baked pie shell
• 3 cups milk
• 6 oz semi-sweet chocolate, chopped
• 1⅓ cups sugar
• ⅓ cup cornstarch
• ½ teaspoon salt
• 4 egg yolks
• 2 Tbsp butter
• 1½ tsp vanilla extract

Preparation:

1. In a heavy-bottomed saucepan, combine the chocolate and 2 cups of the milk and slowly bring to a boil over medium heat, stirring constantly.


2. In a large mixing bowl, combine the egg yolks, sugar, cornstarch and salt. Whisk to combine, then whisk in the remaining cup of milk until blended.


3. Whisk ¼ cup of the hot chocolate mixture into the egg yolks, then slowly add the egg mixture into the saucepan of chocolate, whisking constantly.


4. Bring to a boil over medium heat and boil for one minute, stirring the whole time. Remove from heat and stir in the butter and the vanilla. Pour the chocolate filling through a strainer and into a bowl to remove any lumps.


5. Use a rubber spatula to transfer the chocolate filling into your baked pie shell. Cover it with plastic wrap and press the wrap down onto the surface of the filling.


6. Refrigerate for at least 6 hours. When you're ready to serve, remove the plastic wrap and top the pie with whipped cream and chocolate chips or chocolate shavings.