Chocolate Cream Pie

Ingredients Filling

• 2 tablespoons unsalted butter
• 1 1/3 cups semisweet chocolate, chopped
• 1 teaspoon vanilla extract
• 2/3 cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons unsweetened cocoa powder
• 1/8 teaspoon salt
• 3 large egg yolks
• 1 cup heavy cream, divided
• 2 cups milk

Ingredients Topping

• 1 cup heavy cream
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract

Directions for Filling

1. Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside.
2. In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa, and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks.
3. Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk.
4. Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute.
5. Remove the pan from the heat and pour the mixture over the reserved chocolate and butter.
6. Whisk until the chocolate is melted and the mixture is smooth.
7. Pass the filling through a strainer into a bowl to remove any lumps.
8. Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly.
9. Pour into pre-baked pie crust, and top with topping.

Directions for Topping

1. Place the heavy cream in a chilled mixing bowl.
2. Whip until the whisk begins to leave tracks in the bowl.
3. Add the sugar and vanilla and whip until the cream holds a medium peak.