Silky Chocolate Cream Pie

• Vegetarian

• Refrigerated

  • 8 Egg yolks, large

• Baking & Spices

  • 2 1/2 cup All-purpose flour
  • 1/4 cup Chocolate chips
  • 3 tbsp Confectioners' sugar
  • 1/4 cup Cornstarch
  • 1 tsp Salt
  • 9 oz Semi-sweet chocolate
  • 6 tbsp Sugar
  • 2 tsp Vanilla

• Drinks

  • 1/4 cup Ice water

• Dairy

  • 1 1/4 cup Butter, unsalted
  • 1 1/2 cups Heavy cream
  • 4 cups Whole milk

Found on thesugarcoatedcottage.com

Description

Ingredients

• CRUST:
• 2½ cup all purpose flour
• 1 tsp salt
• 1 cup cold unsalted butter cut into small pieces
• ¼ cup ice water (more if needed)
• CHOCOLATE FILLING:
• 6 Tbsp sugar
• ¼ cup cornstarch
• 8 large egg yolks
• 4 cups whole milk
• 9 oz semi sweet chocolate
• 4 Tbsp unsalted butter
• WHIPPED CREAM:
• 1½ cups heavy cream
• 3 Tbsp confectioners sugar
• 2 tsp vanilla
• Garnish:
• ¼ cup chocolate chips

Directions

• CRUST: (this recipe makes enough for 2- 9 inch pies)
• Add flour and salt to food processor
• Add the pieces of cold butter and mix for about 10 seconds or until mixture is a coarse meal texture.
• Add ice water a very little bit a time through the feed tube while food processor is running until dough holds together but is not sticky or wet.
• Empty onto a large piece of plastic wrap, press together to form a dough ball.
• Cut in half and form each into a round disk and wrap each separately in plastic wrap.
• Chill for at least an hour.
• When ready roll out one disk onto a floured surface, must be about ⅛ inch thick and fit in 9 inch pie plate. Place one rolled out disk in the 9 inch pie plate. (Other disk can be kept for another pie when ready).
• Prick crust with fork on bottom and sides.
• Bake 10-12 minutes or until golden brown.
• Cool completely.
• CHOCOLATE FILLING:
• In bowl of mixer mix the sugar and cornstarch, whisk.
• Add in the egg yolks, mix on high speed until thick and pale.
• Bring milk to boil in sauce pan, whisk frequently.
• Whisk ⅓ of hot milk into egg yolk mixture.
• Add egg yolk mixture into sauce pan with milk.
• Bring to boil, whisking constantly until thickened.
• Remove from heat, add chocolate and butter. Whisk until completely smooth and combined.
• Pour into pie shell.
• Cool completely. Cover with plastic wrap, refrigerate over night.
• WHIPPED CREAM:
• Add everything to mixer, whisk until stiff peaks form.
• Spread over chilled pie before serving.