Chocolate cream pie

This takes a bit of time, but the result is worth it. I once made this pie and while bringing it to the dinner table, it slipped off its cake stand and smashed onto the floor. I looked down and realized, if I were alone, I wouldn’t be above licking it up.
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Recipe & Food Styling Mari Loewen. Photography Ross Cornish

Recipe & Food Styling Mari Loewen. Photography Ross Cornish

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

Filling

  • 2/3 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, beaten slightly
  • 2 tablespoons butter
  • 2 teaspoons vanilla
  • 6 tablespoons cocoa mixed with
  • 2 tablespoons melted butter to form chocolate paste

Pastry

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup cold vegetable shortening
  • 1 tablespoon cold butter
  • 2 tablespoons water

Whipped Cream

  • 2 cups whipping cream
  • 1/4 cup sifted icing sugar, sifted
  • 1 teaspoon vanilla

Preparation

For filling, in a double boiler over medium-high heat, combine sugar, flour, and salt, and gradually whisk in small amounts of milk until incorporated. Stir and cook for about 10 minutes until boiling point is reached. Remove from heat. Place egg yolks in a large bowl and pour half the hot mixture into eggs, then pour the egg mixture back into the remaining hot mixture, pour back in double boiler, and continue to cook until thickened. Remove from heat. Add butter, vanilla, and chocolate paste. Whisk well until all is incorporated. Cool slightly before pouring into the baked crust. Cool completely before piping with cream.

For pastry, preheat oven to 450°F. Butter a 9-inch springform pan. Combine flour and salt. Cut shortening into flour with pastry cutter or your fingertips until pieces are pea-sized. Blend water lightly into dough. You may lift the ingredients with a fork, allowing the moisture to spread. If needed to hold ingredients together, add another 1 teaspoon to 1 tablespoon water. Gather the dough into a tidy ball and stop handling it. Chill for 30 minutes in refrigerator. Roll out to 3/4-inch thickness and press into prepared pan. Bake for 10 to 12 minutes or until golden. Remove and cool.

Place whipping cream into a bowl and mix on high speed until you begin to see the cream getting heavier. Add vanilla and icing sugar and incorporate with a spatula, then continue to beat on high speed until thick peaks begin to form. Be careful not to overbeat, as the cream can quickly become grainy; if it does, add a little more heavy cream and give it another quick mix. Place whipped cream into pastry bag with fancy tip and pipe onto cooled pie. If serving on a cake stand, place a dollop of whip cream under the pie to prevent slipping.

For more amazing methods for making whipped cream, here's something from our friends at mykingcook.com. Check it out here.