CHOCOLATE CREAM PIE

Chocolate Cream Pie is a decadent, silky dessert that combines a rich, velvety chocolate filling with a buttery, flaky pie crust, all topped with a light and fluffy layer of whipped cream. The smooth chocolate custard is made with high-quality cocoa and chocolate, giving it a deep, indulgent flavor that’s perfectly complemented by the airy whipped topping. This pie is a crowd-pleaser, whether served for a special occasion or as an indulgent treat. Easy to make ahead, it’s best enjoyed chilled, making it a perfect dessert for any time of year.

Ingredients:

For the crust:

• 1 pre-baked pie crust (homemade or store-bought)

For the chocolate filling:

• 1 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 large egg yolks
• 4 oz bittersweet or semi-sweet chocolate, chopped
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the whipped cream topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings or cocoa powder (for garnish)

Instructions:

1. Prepare the crust: Bake and cool your pie crust according to package or recipe instructions. Set aside.
2. Make the chocolate filling: In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt. Gradually whisk in the milk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, about 6-8 minutes.
3. Temper the egg yolks: In a small bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to prevent scrambling. Then, pour the egg yolk mixture back into the saucepan and continue cooking for 2-3 more minutes, stirring constantly.
4. Add chocolate and butter: Remove the saucepan from the heat and stir in the chopped chocolate, butter, and vanilla extract until the chocolate is fully melted and the mixture is smooth.
5. Fill the pie: Pour the chocolate filling into the pre-baked pie crust and smooth the top with a spatula. Cover the pie with plastic wrap, pressing it directly onto the surface of the chocolate filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until fully set.
6. Make the whipped cream: Just before serving, whip the heavy cream, powdered sugar, and vanilla extract in a bowl until soft peaks form.
7. Serve: Spread or pipe the whipped cream over the chilled chocolate pie. Garnish with chocolate shavings or a dusting of cocoa powder.

This Chocolate Cream Pie is an indulgent, creamy dessert that’s perfect for chocolate lovers and will be the highlight of any meal!