Name: Chocolate Cream Pie
Total time: 4 h
Ingredients: 1/3 cup (2 1/3 ounces/66 grams) sugar; 1/4 cup (1 ounce/28 grams) cornstarch; 2 tablespoons unsweetened cocoa powder; 1/4 teaspoon salt; 3 cups whole or 2 percent low-fat milk; 6 ounces (170 grams) bittersweet chocolate , chopped fine; 3 tablespoons unsalted butter , cut into 3 pieces; 2 teaspoons vanilla extract; 1 recipe recipe fully baked; 1 cup heavy cream; 1 tablespoon confectioners' sugar

Why This Recipe Works

There’s no better match for our tender, flaky pie crust than a chocolate cream filling. For a deeply chocolaty mixture that is not too heavy, we make a milk-based cocoa pudding and then whisk in bittersweet chocolate, along with vanilla for extra depth. A few tablespoons of butter help the filling set up with a silky consistency once it is poured into the prebaked pie shell and refrigerated. Finally, we finish off the pie with a complementary topping of lightly sweetened whipped cream.

Before You Begin

We developed this recipe with whole milk, but you can use 2 percent low-fat milk, if desired. Avoid using 1 percent low-fat or skim milk, as the filling will be too thin. Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar is our favorite dark chocolate.

Instructions

for the filling

Whisk sugar, cornstarch, cocoa, and salt together in large saucepan. Whisk in milk until incorporated, making sure to scrape corners of saucepan. Place saucepan over medium heat; cook, whisking constantly, until mixture is thickened and bubbling over entire surface, 8 to 10 minutes. Cook 30 seconds longer; remove from heat. Add chocolate and butter and whisk until melted and fully incorporated. Whisk in vanilla. Pour filling into cooled pie crust. Press lightly greased parchment paper against surface of filling and let cool completely, about 1 hour. Refrigerate until filling is firmly set, at least 2½ hours or up to 24 hours.

for the topping

Using stand mixer fitted with whisk attachment, whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 2 minutes. Spread whipped cream evenly over chilled pie and serve.