CHOCOLATE CREAM PIE
One 9-inch single-crust pie
Line a 9-inch pie pan with:
- ½ recipe All-Butter Pie or Pastry Dough, or 1 recipe any pat-in-the-pan dough or Crumb Crust
Bake the crust as directed in About Blind Baking Crusts, About Pat-in-the-Pan Crusts, or About Crumb Crusts. If topping the pie with meringue, adjust the oven temperature to 375°F if necessary.
Whisk in a medium heavy saucepan until well blended:
- ¾ cup (130g) sugar
- ¼ cup (30g) cornstarch
- ¼ teaspoon salt
Gradually whisk in:
- 2 ½ cups (590g) whole milk
Bring just to a simmer, then take off the heat and whisk in until melted:
- 2 ounces (55g) unsweetened chocolate, chopped
Vigorously whisk in until no yellow streaks remain:
- 5 large egg yolks (whites reserved if making meringue)
Stirring constantly with a silicone spatula, bring to a simmer over medium heat. Remove from the heat, scrape the corners of the saucepan, and whisk until smooth. Return to the heat and, whisking constantly, bring to a sputtering simmer and cook for 1 minute. Off the heat, whisk in:
- 3 tablespoons (45g) butter, cut into small pieces
- 1 ½ teaspoons vanilla
Spoon the filling into the prepared crust, then proceed as for Vanilla Cream Pie.
Fill any blind-baked pie crust with:
Refrigerate until chilled, or until ready to serve. Garnish with: