Traditional Chocolate Cream Pie

For the Pie Crust: – 1 1/4 cups all-purpose flour – 1/2 cup unsalted butter, cold and diced – 1/4 cup granulated sugar – 1/4 teaspoon salt – 3-4 tablespoons ice water

For the Chocolate Filling: – 1 cup granulated sugar – 1/3 cup unsweetened cocoa powder – 1/4 cup cornstarch – 1/4 teaspoon salt

– 3 cups whole milk – 4 ounces semi-sweet chocolate, finely chopped – 3 large egg yolks, beaten – 2 tablespoons unsalted butter – 1 teaspoon vanilla extract

Pie Crust:a. In a food processor, pulse together flour, sugar, and salt. b. Add cold, diced butter and pulse until mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, pulsing until the dough comes together. d. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll out the chilled dough on a floured surface and transfer to a pie dish. Trim and crimp the edges. Prick the bottom with a fork. f. Preheat the oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans.

Chocolate Filling:a. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. b. Gradually whisk in the milk until smooth. Place the saucepan over medium heat. c. Stir constantly until the mixture thickens and comes to a boil.

d. Remove from heat and stir in the chopped chocolate until melted. e. Gradually whisk about a cup of the hot mixture into the beaten egg yolks, then return the egg mixture to the saucepan.

f. Cook for an additional 2 minutes, stirring constantly. g. Remove from heat and stir in butter and vanilla extract.

Whipped Cream Topping:a. In a chilled bowl, whip the heavy cream until soft peaks form. b. Add powdered sugar and vanilla extract. Continue whipping until stiff peaks form. c. Spread or pipe the whipped cream over the chilled chocolate filling.

4. Serve:Slice and serve the traditional chocolate cream pie chilled. Enjoy!

Heart
Heart
Heart
Heart
Heart

LIKE SHARE SAVE

Heart
Heart
Heart
Heart
Heart

MORE STORIES