Chocolate Cream Pie

Instructions

Prepare the Crust Ingredients – Add ice cubes and water to a measuring cup. Cut the butter into 1/4" cubes. Place both items in the refrigerator until ready to use.
Break Down the Butter – In a stand mixer bowl, add the flour and salt. Mix using the paddle attachment on the lowest speed (Stir) for about 10 seconds. Add the chilled butter to the bowl. On the lowest speed, turn the mixer on and off quickly for a few seconds to coat and prevent the flour from spilling over.
Mix on low speed until the flour and butter resemble wet sand with pea-sized butter pieces remaining, about 60 to 70 seconds. Do not over-mix. The dough should not bind together before the water is added.
Hydrate the Dough – Gradually add 1 tablespoon of ice-cold water to the bowl. After each addition, turn the mixer on for 2 to 3 seconds. Add enough water until the dough looks lumpy and hydrated but not wet or sticky. It should begin to clump together with small crumbles on the bottom of the bowl.
Not all of the water may be needed, about 5 to 7 tablespoons is typical. When the dough is pinched, it should compress and hold, not be dry or crumbly. Do not over-mix. The dough will be pressed together before resting.
Rest the Dough – Press the dough into a 1” thick round disc and wrap it in plastic, then place it in a resealable bag. Store in the refrigerator to rest for at least 4 hours, overnight, or up to 2 days.
Roll the Dough – Remove the dough from the refrigerator and allow it to sit at room temperature for about 5 to 10 minutes to make it easier to roll. If it’s still too hard, let it sit longer until more pliable.
Dust the counter and dough with flour. Rotate and dust with flour underneath and on the top to prevent sticking and make it easier to transfer. Roll into a 14-inch circle, slightly less than 1/4" thick.
Form the Crust – Place the rolled-out dough into a 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess leaving a 1/2" overhang. Tuck the excess underneath the bottom crust edges. Crimp by pinching the pointer and thumb fingers. Place the crust in the freezer for 20 minutes.
Preheat the Oven – Place the oven rack in the center position. Preheat to 375°F (190°C). Place the pie dish on a sheet pan.
Bake the Crust – Place a piece of parchment paper inside the pie dish and add the pie weights to cover just the bottom and sides, do not overfill. Bake for 20 minutes. Remove from the oven, and allow the weights to sit in the crust for a few minutes to press down any puffed areas. Carefully remove the parchment paper with weights and set it aside. It will not be used again.
Continue to bake for 15 minutes, then remove from the oven. Use a spoon to gently press the base down and sides up, don’t force it too much. Finish baking until golden brown and dry, about 10 to 15 minutes. Transfer to a wire rack until completely cooled, 30 to 40 minutes.
Custard Filling - In a small bowl, whisk together sugar, cornstarch, cocoa powder, and salt, and set aside. In a medium bowl, whisk together the whole eggs and egg yolk. Add the cornstarch mixture to the eggs, and whisk until combined.
In a medium pot, add the milk. Heat over medium-low heat until it reaches 180 to 185ºF (82 to 88ºC) on an instant-read thermometer. It should not be bubbling, about 7 to 8 minutes. Do not boil the milk, or it will curdle or scorch. Turn off the heat.
Temper the Eggs – Place the bowl with the egg mixture in between a kitchen towel. Place the pot of hot milk on a towel beside it. Temper the eggs by slowly whisking in 3/4 cup of the hot milk mixture, 1/4 cup at a time, into the egg mixture. Whisk vigorously after each addition.
Whisk the tempered egg mixture into the remaining milk mixture in the pot. Turn the heat to medium, and continuously whisk until the consistency thickens, about 2 to 3 minutes. There may be small lumps. Turn off the heat and whisk in the chopped chocolate, softened butter, and vanilla extract.
Add the Filling to the Crust – Immediately strain the custard through a fine-mesh sieve placed into a clean bowl using a spatula to press. Add strained custard to the prepared pie shell. Use a spatula to smooth it out.
Cover the surface with plastic wrap, directly touching the filling to prevent a film from forming. Chill in the refrigerator for at least 3 hours or overnight to firm up the filling. It can also be chilled in the freezer for 1 ½ to 2 hours before adding the whipped cream.
Make Whipped Cream – Right before serving, make the whipped cream topping. In a stand mixer fitted with the whisk attachment, add heavy cream, powdered sugar, and vanilla to the bowl. Whip on medium-low speed (setting 4), until the cream is frothy with bubbles on the surface, 1 minute. Increase the speed to medium-high (setting 8), and whip until a fluffy and smooth consistency is reached, about 75 seconds for soft peaks. Continue to beat in 5-second intervals until stiff peaks form. Be careful as the texture will change quickly.
Use a spatula to spread the whipped cream over the entire pie. Be careful not to overspread, as more agitation can cause the consistency to change. Alternatively, transfer whipped cream to a piping bag fitted with a tip and make a design.
To Serve – Garnish with chocolate shavings if desired. Refrigerate the pie until ready to serve.

Ingredients

Pie Crust

Custard Filling

Whipped Cream

Instructions

Notes

Nutrition