Classic Chocolate Cream Pie

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 store-bought chocolate cookie pie crust (oreo crust, 9 to 9 1/2-inch)
• 3/4 cup sugar, plus
• 2 tablespoons sugar
• 3 1/2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 1/2 cups whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter, cut into 1/2-inch pieces
• 2 teaspoons vanilla extract
• 3 ounces unsweetened chocolate, coarsely chopped
• 3/4 cup cold whipping cream
• 3 tablespoons powdered sugar

Recipe

• 1 prebake the store-bought crust according to package directions; let crust cool.
• 2 in a saucepan, preferably nonstick, combine the sugar, cornstarch, and salt; whisk to mix thoroughly.
• 3 whisk in the milk and egg yolks; place over medium heat and cook, whisking almost nonstop, until it starts to boil and thicken noticeably, 5-7 minutes.
• 4 cook for 1 minute more, whisking briskly to keep it from bubbling and spattering.
• 5 remove pan from heat and whisk in the butter, one piece at a time, and the vanilla.
• 6 whisk in the chocolate, 1/3 at a time, until smooth and fully melted.
• 7 slowly pour the filling into the cooled pie shell and smooth the top with a spoon.
• 8 press a piece of plastic wrap directly over the filling leaving no gaps or air pockets, to prevent a skin from forming.
• 9 transfer the pie to a wire rack and let cool thoroughly, then refrigerate several hours or overnight.
• 10 just before serving, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.
• 11 add the powdered sugar and continue to beat until stiff but not grainy.
• 12 smooth the whipped cream over the pie, pipe it decoratively, or simply serve a good-size spoonful with each slice.