Chocolate Cream Pie

Chocolate Cream Pie

Crust.

• • 1 1/2 cups crushed graham crackers (regular or chocolate)

  • 1 teaspoon coarse salt

  • 6 tablespoons unsalted butter, melted

Filling.

• • 1/4 cup unsweetened cocoa powder

  • 1/3 cup granulated sugar

  • 1/4 cup corn starch

  • 3 cups whole milk

  • 3 egg yolks

  • 2 tablespoons unsalted butter, cold

  • 1 teaspoon vanilla

  • 4 ounces bittersweet chocolate, finely chopped

Cream.

• • 1 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • 1 teaspoon vanilla

Preheat the oven to 325. Combine the crushed graham crackers and salt, then add the melted butter and toss with a fork until moist. Press into a deep-dish pie pan. Bake for 10 minutes then set aside to cool.

In a large saucepan, whisk together the cocoa powder, sugar and corn starch. In a bowl, whisk together the milk and egg yolks. Slowly pour the milk and egg yolks into the saucepan, whisking until smooth. Over medium heat, cook the custard while whisking constantly, until it thickens, then continue cooking for one more minute. Remove from the heat and whisk in the butter, vanilla and chocolate until smooth.

Pour the custard through a mesh strainer (to remove any bits of cooked egg) into a bowl. Cover the bowl with plastic wrap, resting right against the surface of the custard (this prevents a skin from forming on top), and let it cool at room temperature for several hours; it will still be warm, but no longer steaming hot. Spread the custard into the baked crust, and chill in the refrigerate for 6-8 hours, until set, or overnight.

Before serving, whip the cream, powdered sugar and vanilla until thick; serve with the pie. If you like, garnish with a sprinkling of graham cracker crumbs and chopped chocolate.

Yields 8 servings

Recipe from Curly Girl Kitchen