FEATURED ON WCSH 6 MORNING REPORT
I adore chocolate cream pie, but it’s difficult to buy a really great one since the cost of chocolate is very expensive and many people skimp on the quality to bring the price down. I, of course, do not do believe in skimping. And I don’t feel guilty at all about this since I only make this pie on rare occasions (such as Mother’s Day or Valentine’s Day). My mother and my Valentine both deserve the very best so I buy the best chocolate by the block (either Valrohna or Callebaut) and the best dutch process cocoa powder I can find. (Pernigotti makes a lovely one.)
You can go to a lot of trouble and make a shortbread crust, but I prefer to turn good store bought or homemade thin wafer cookies into crumbs, add butter and sugar and press it into the glass pie plate. This is also a great thing for kids to do, especially if they want to help you while you bake. Then pop the crust in the oven for 15 minutes. You can make this quick crust the day before and it will be perfect for the filling.
The filling comes together quickly. I like to melt chocolate in a microwave. Takes two seconds, never fails. And it takes no time at all for the custard to become thick, as long as you stir it with a whisk constantly. Don’t forget to use the strainer as you pour your warm custard over your melted chocolate. After the filling has cooled, you can add it to the pie crust. Let the pie set up in the fridge for at least 6 hours. Then when you are ready to serve it, top the pie with whipped cream, and dust with cocoa powder. Your loved ones will flip for this decadent dessert.
WATCH JILLYANNA’S APPEARANCE ON WCSH6 BELOW:
- 1 1/3 cups thin chocolate wafer cookie crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup sugar
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon fine sea salt
- 4 large egg yolks
- 3 cups whole milk
- 5 oz fine quality bittersweet chocolate (between 65% and 70%cocoa), shaved and melted
- 2 oz fine quality unsweetened chocolate, shaved and melted
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla
- For topping
- 3/4 cup chilled heavy cream
- 1 tablespoon sugar
- cocoa powder for dusting
- Mix chocolates together in a microwave safe bowl and microwave for one second; stir and microwave for another second and stir till soft and smooth. Place melted chocolate in large glass bowl and place medium size strainer on top of bowl.
- In a 3 quart heavy saucepan, whisk together sugar, cornstarch, salt and yolks until well combined.
- Then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking for 1 minute. In no time the custard will be thick.
- Force filling through a fine mesh sieve into the bowl containing melted chocolates. Add butter and vanilla and stir thoroughly until mixture is smooth and satiny. Cover surface of filling with a lightly buttered round of wax paper and cool completely, about 2 hours. Spoon cooled filling into cooled pie crust, loosely covered, at least 6 hours.
- Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie. Sift powdered cocoa over top and enjoy.
- Use the best quality chocolate you can. I like to buy blocks of excellent quality bittersweet and unsweetened chocolate. I shave the amount that I need from the block using a serrated knife. Shaving chocolate first, will also aid in quick, even melting in the microwave.