I found this at PDXFoodLove. The original recipe calls for a blind-baked pie shell but I prefer a graham cracker crust with chocolate cream pie. Tacky, I know, but delicious nonetheless.
Graham cracker crust
1 1/3 C chocolate chips
2 T butter
1 tsp vanilla
2/3 C sugar
3 T cornstarch
2 T unsweetened cocoa powder
Pinch of salt
1 C heavy cream
3 egg yolks
2 C whole milk*
Whipped cream for garnish, optional
Mix the chocolate chips, butter, and vanilla together in a small bowl and set aside.
In a heavy saucepan (off the heat), whisk together the sugar, cornstarch, cocoa powder, and salt. Whisk in ¼ C of the cream until the mixture is smooth. Follow with another ¼ C of cream, whisking until smooth. Finally, whisk in the egg yolks until smooth.
Place the pan over medium heat. As you gently heat, add in the rest of the cream and milk in a few batches. Bring the mixture to a boil, whisking constantly. When it reaches a boil, set a timer for 90 seconds. Keep stirring.
When the timer goes off, remove from heat and pour into the bowl with the butter and chocolate. Whisk until everything has melted and the mixture is once again smooth. Pour through a fine mesh strainer, then cover with greased plastic wrap right on the surface of the custard. Chill completely. The bottom of the bowl should be cold to the touch before continuing.
Pour the cooled filling into the pie shell and smooth with a spatula. Return pie to refrigerator and allow to chill another couple of hours before serving (with whipped cream, if you desire).
* I don't generally have whole milk in the house, so I used 2% milk and added an extra ½ T cornstarch to compensate. The filling set up perfectly.
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