Chocolate Cream Pie Is Your Summer Dessert Of Dreams
Just consider this: Rich chocolate pudding and smooth whipped cream stacked high within a crunchy pie shell? It's the pie of dreams, particularly for those who have a deep affinity for chocolate.
YIELDS:8 serving(s)PREP TIME:30 minsTOTAL TIME:5 hrs 45 mins CAL/SERV:518
INGREDIENTS:All-purpose flour, for surface1 batch pie dough, chilled6 oz. chocolate (70% cacao), broken into small pieces6 large egg yolks3 tbsp. cornstarch2 tbsp. unsweetened cocoa powder1/2 tsp. espresso powder (optional)1/4 tsp. kosher salt2/3 c. (133 g.) granulated sugar, divided2 c. whole milk2 c. heavy cream, divided2 tbsp. unsalted butter, cubed2 tsp. pure vanilla extract, divided2 tbsp. confectioners’ sugar
Step 1: Roll out pie dough to a 1/4-inch thick circular on a lightly floured board. Raise and gently move to a 9-inch pie pan. Raise the corners and let the dough fall into the dish without stretching. Trim, leaving an overhang of roughly 1/4". Fold the bottom dough edge over and up. Crimp to seal using clean fingertips. Place in the refrigerator or freezer for approximately 30 minutes or until cool..
DIRECTIONS:
Step 2: Center an oven rack and preheat the oven to 375°. Cut a sizable square of parchment or foil, then scrunch it to create wrinkles. After lining the dough with crumpled foil, stuff it full of dried beans, uncooked rice, or pie weights.
Step 3: Bake the crust for 20 to 25 minutes, or until the top and sides are set and dry. Using pie weights, remove the foil. Bake for a further 15 to 20 minutes, or until the bottom is cooked through and dry. Allow to cool.
Step 4: Put chocolate into a sizable bowl that can withstand heat. Top chocolate with a fine-mesh strainer.
Step 5: Combine egg yolks, cornstarch, cocoa powder, espresso powder, salt, and 1/3 cup (66 g) granulated sugar in a large heatproof bowl and whisk until well blended.
Step 6: Heat the milk, 1 cup cream, and the remaining 1/3 cup (66 g) of granulated sugar in a medium pot over medium heat. Stir the mixture until the sugar dissolves and the milk begins to steam. Pour half of the hot sugar milk into the egg yolk mixture while whisking continuously.
Step 7: Transfer the milk-egg mixture into the pot and simmer over medium heat for one to two minutes, stirring often and scraping the bottom of the pot, until the mixture boils and thickens to the consistency of pudding. Boil for an additional minute or so, stirring occasionally, until somewhat reduced.
Step 8: Take the pudding off the stove and use a strainer to spoon it into a bowl with chocolate on top. After two minutes of resting, mix the chocolate until smooth and melted. Stir with 1 tsp vanilla and butter.
Step 9: Spoon chocolate pudding into pie shell and chill for at least 4 hours or up to overnight, or until chilled and set.
Step 10: Beat confectioners' sugar, the remaining 1 cup cream, and 1 teaspoon vanilla in a large bowl with a handheld mixer set on medium-high speed until stiff peaks form.
Step 11: Using an offset spatula or the back of a spoon, dollop whipped cream onto the cold pie, producing peaks and swoops.