Chocolate Cream Pie With Whipped Cream
This chocolate cream pie recipe is made in a baked pastry shell or graham cracker crust and topped with fluffy whipped cream.
- Serves: 8 persons
- ¾cup sugar
- 6tablespoons cornstarch
- 8ounces baking chocolate (chopped)
- ½teaspoon salt
- 2 ½cups whole milk
- 3egg yolks ( beaten )
- ½teaspoon vanilla extract
- 1(9-inch) pre-baked pastry shell
- For the whipped cream:
- 1cup heavy cream
- 2tablespoons powdered sugar
Step 1In the top bowl of a double boiler , combine granulated sugar, cornstarch, chocolate, and salt. Stir in milk.
Step 2Cook mixture over boiling water, stirring constantly, for about 10 minutes, or until chocolate mixture has thickened. Continue to cook for about 10 minutes longer, stirring occasionally.
Step 3While whisking, gradually add about half of the hot chocolate mixture into beaten egg yolks . Return the egg mixture to the double boiler, stirring well.
Step 4Cook over boiling water, stirring occasionally, for 5 minutes. Remove the mixture from heat, and stir in 1/2 teaspoon vanilla extract.
Step 5If there are some lumps in the filling, strain it through a fine-mesh sieve . Pour the filling into a baked pie shell. Chill the pie in the refrigerator for 2 to 4 hours.
Step 6In a mixing bowl , beat the heavy cream with confectioners' sugar and 1/2 teaspoon vanilla extract until stiff. Spread over chocolate cream pie and return to refrigerator until serving time.