Chocolate Cream Pie

Let's Cook

1. Step 1.

   Line a 9-inch pie pan with: ½ recipe All-Butter Pie or Pastry Dough, or 1 recipe any pat-in-the-pan dough or Crumb Crust

2. Step 2.

   Bake the crust as directed in About Blind Baking Crusts, About Pat-in-the-Pan Crusts, or About Crumb Crusts. If topping the pie with meringue, adjust the oven temperature to 375°F if necessary.

3. Step 3.

   Whisk in a medium heavy saucepan until well blended: ¾ cup (130g) sugar; ¼ cup (30g) cornstarch; ¼ teaspoon salt

4. Step 4.

   Gradually whisk in: 2 ½ cups (590g) whole milk

5. Step 5.

   Bring just to a simmer, then take off the heat and whisk in until melted: 2 ounces (55g) unsweetened chocolate, chopped

6. Step 6.

   Vigorously whisk in until no yellow streaks remain: 5 large egg yolks (whites reserved if making meringue)

7. Step 7.

   Stirring constantly with a silicone spatula, bring to a simmer over medium heat. Remove from the heat, scrape the corners of the saucepan, and whisk until smooth. Return to the heat and, whisking constantly, bring to a sputtering simmer and cook for 1 minute. Off the heat, whisk in: 3 tablespoons (45g) butter, cut into small pieces; 1 ½ teaspoons vanilla

8. Step 8.

   Spoon the filling into the prepared crust, then proceed as for Vanilla Cream Pie.

9. Step 9.

   Fill any blind-baked pie crust with: Chocolate Pots de Crème, Chocolate Mousse, or Milk or White Chocolate Mousse

10. Step 10.

    Refrigerate until chilled, or until ready to serve. Garnish with: Whipped Cream