Flaky pie crust filled with rich, velvety chocolate pastry cream, topped with pillowy homemade whipped cream.
Makes one 9″ pie, 8 servings
Ingredients
1 pie crust, baked and cooled
Filling:
6oz. bittersweet chocolate, finely chopped
1 Tbs. butter
3 large egg yolks
1/2 cup (100g) granulated sugar
¼ cup (32g) cornstarch
1 Tbs. (6g) cocoa powder
1/4 tsp. espresso powder
1/8 tsp. salt
1/2 cup half & half
1 1/2 cups whole milk
1 tsp. vanilla extract
Whipped Cream:
1 cup heavy cream, cold
3 Tbs. (37g) granulated sugar
1 tsp. vanilla extract
Instructions
- Place the chocolate and butter in a microwave-safe bowl. Microwave in 20-second increments, stirring between each, until the chocolate is fully melted and no lumps remain. Set aside.
- Place the egg yolks, sugar, cornstarch, cocoa powder, espresso powder, salt, and half and half in a medium saucepan. Whisk until the mixture is smooth. Pour in the milk and continue whisking until combined.
- Set the saucepan over medium-high heat. Cook the pastry cream, whisking constantly, for 3-4 minutes, or until it begins to thicken and bubble. As soon as it begins to bubble, remove the saucepan from the heat.
- Add the melted chocolate and vanilla extract to the pastry cream. Fold gently with a rubber spatula until the chocolate is thoroughly combined into the cream. Take care to not stir too vigorously, so as not to “break” the pastry cream.
- Spoon the chocolate filling into the cooled pie crust and smooth it into an even layer. Gently press a sheet of plastic wrap directly onto the surface of the filling. Transfer the pie to the refrigerator to set for a minimum of 6 hours.
- Make the whipped cream within 1-2 hours of serving the pie. Place the heavy cream in a mixing bowl. Beat with a hand mixer on medium-high speed for 3-4 minutes, or until soft peaks form. Add the sugar and vanilla, and continue beating for about a minute longer, just until the cream holds stiff peaks.
- Remove the pie from the refrigerator and discard the plastic wrap. Pipe or spoon the whipped cream onto the pie, leaving a 1/4” border between the crust and the cream. Serve immediately, or refrigerate.
