Chocolate Cream Pie

Ingredients

• 1 fully cooked pie crust (above)

• ⅔ cup granulated sugar

• ¼ cup cornstarch

• ½ tsp salt

• 2 cups whole or 2% milk (no fat-free or skim milk)

• 1 cup heavy cream

• 4 egg yolk

• 2 tbsp butter

• 1 ½ tsp vanilla extract

• 5 oz (+ more for topping) finely cut dark chocolate

• 3 oz (+ more for topping) finely cut milk chocolate

Whipped Cream

• 1 cup cold heavy cream

• 2 tbsp granulated sugar

• 1 tsp vanilla extract

Instructions

1. Pour cornstarch, salt, and sugar into a bowl and mix well. In a separate bowl, pour in the milk, cream, and egg yolks, then mix well. Slowly pour in the liquid mixture into the dry mixture while stirring well.

2. Pour the combined mixture into a pot, and turn the stove to medium heat. Cook the mixture for 3-5 minutes, or until the mixture is steaming. Turn the heat down to medium low, then begin stirring vigorously. Once bubbles start slowly appearing, stir constantly for 45 seconds, then take off the heat.

3. Mix in the chocolate, butter, and vanilla extract, then cool on the counter for 1-2 hours, or until not hot anymore. Optionally, you can then use a cooking torch to get rid of any bubbles on the surface to get a smoother pie. Cover the top of the pie with plastic wrap or parchment paper, then place into the fridge overnight. 

4. For the whipped cream: in a bowl, add in the heavy cream, sugar, and vanilla extract. Using a stand mixer or hand mixer, mix for 3-4 minutes on medium high speed or until medium peaks form.

5. Cover the top of the chilled pie with the whipped cream, then grate dark or milk chocolate (or both) onto the whipped cream. Enjoy.