Chocolate Cream Pie
Software (a.k.a. Ingredients)
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 egg yolks reserve 1 egg white
- 3 cups whole milk
- 5 oz bittersweet chocolate
- 2 oz semisweet chocolate
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 Oreo ready-made pie crust
- Cool Whip Extra Creamy for topping
- Bittersweet chocolate for shavings
Procedure (a.k.a. The Magic)
Prepare the Crust:
- Preheat your oven to 375°F (190°C).
- Brush the reserved egg white over the surface of the Oreo crust. (Alternatively, break the crust out of the pan and press it into a tart pan for a different presentation.)
- Bake the crust for 5 minutes.
- Remove the crust from the oven and let it cool while you prepare the custard.
Make the Custard:
- In a medium saucepan, combine the sugar, cornstarch, and salt.
- In a separate bowl, whisk together the milk and egg yolks until smooth.
- Gradually pour the milk mixture into the saucepan, whisking constantly to avoid lumps.
Cook the Custard:
- Place the saucepan over medium heat and cook, whisking frequently, until the mixture starts to thicken.
- Once it thickens, reduce the heat to low and simmer while stirring constantly until the custard is fully thickened.
Add the Chocolate and Flavorings:
- Remove the saucepan from heat and immediately whisk in the bittersweet chocolate, semisweet chocolate, unsalted butter, and vanilla extract. Stir until smooth and fully combined.
Cool the Custard:
- Transfer the custard to a bowl. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate the custard until it is completely cool, about 1–2 hours.
Assemble the Pie:
- Once the custard is cool, pour it into the prepared crust, spreading it evenly.
Decorate and Serve:
- Top the pie with Cool Whip Extra Creamy, spreading it generously over the custard.
- Garnish with bittersweet chocolate shavings for an elegant finish.
- Chill the pie until ready to serve.
Delicious Destinations:
