Dark Chocolate Cream pie

Dive into a pool of incredible chocolate glory, encased in the flakiest crust and garnished with sweetcream and chocolate curls. A stunning classic!

She was famous, my great aunt Nell was, for her glorious pies which she baked for the drugstore soda fountain that her family owned. Particularly noted for her tender, flaky pie crusts, the chocolate filling often lured me to the counter from the time I was old enough to recognize chocolate in its various constructions. In fact, I believe chocolate cream pie is probably the first kind of pie I ever sampled. Oh, banana cream probably competed for my attention, but what could beat the sensation of rich, velvety chocolate cream melting on the tongue?

This dark chocolate version elevates the main ingredient to the highest degree of decadence and the sweet cream tempers it just enough enough so that you appreciate the break from the intense chocolate. But the crust is the crowning glory - or perhaps more aptly, the “cradling” glory, for me the very best part of any pie. I’ve probably tried 30 different crust recipes in my lifetime, though Aunt Nell showed me how to make my first crust. I used that recipe for some time then lovingly placed it aside for one I found that I thought might be flakier or crisper. Currently, my favorite is a recipe that adds an egg and vinegar to the dough. But Aunt Nell had it figured out and her secret powerhouse ingredient was lard, which modern cooks shy away from, adverse to using animal fat. In fact, when I have decided to follow Aunt Nell’s example, I have only found one package of lard in my grocery store.

Please don’t read this out loud, or Aunt Nell would roll over in her grave….shhh….you can use frozen prepared pie crusts. But I’m with Aunt Nell on this one. Make your own - they are so much better. Give it a few tries by following the precise instructions on making a pie crust under the Persnickety Notes at the bottom of the page. You can do it and no one will notice a tear or two under the filling!

If you’re making a delicious pie in the first place, make it the best it can be. However you may be excused from using lard.

Dark Chocolate Cream Pie

⅔ cup sugar

¼ cup cornstarch

½ teaspoon salt

4 large egg yolks

2 cups whole milk

1 cup heavy cream

6 ounces bittersweet chocolate, roughly chopped, best quality such as Ghirardelli

3 ounces unsweetened chocolate, roughly chopped, best quality such as Ghirardelli

3 tablespoons unsalted butter

1 teaspoon vanilla extract

1 pre-baked 9 - 10 inch pie crust.

For easy homemade pie crust go to: https://www.persnicketypanhandler.com/blog/banana-dream-pie?rq=Banana

For the Topping:

1 cup chilled heavy whipping cream

3 tablespoon sugar

1/2 teaspoon vanilla extract

1 ounce bittersweet chocolate, grated, shaved or curled

-Combine the sugar, cornstarch and salt in a heavy medium saucepan. Whisk briefly until combined.

-In a bowl, whisk the milk and egg yolks together. Add the milk mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth. Cook over medium-high heat, whisking frequently, until the mixture starts to bubble and thicken, 6-8 minutes.

-Immediately turn the heat down to a simmer and cook -- whisking constantly, especially around the edges -- for one more minute until thick. (The constant stirring and low heat prevents the eggs from scrambling.) Remove from the heat and immediately add the chopped chocolate, butter and vanilla extract; whisk until thoroughly combined.

-Pour the filling into the baked and cooled crust and smooth the top. Press a piece of plastic wrap directly over the surface of the filling to prevent a film from forming Chill in the refrigerator for at least 6 hours or overnight.

For the Topping:

-Up to 3 hours before serving, place the heavy cream in chilled mixing bowl. Using an electric mixer, whip on medium-low speed until the beaters begin to leave tracks in the cream.

-Add sugar and vanilla and whip until the cream holds medium, silky peaks. Go slowly towards the end; if it gets grainy or curdled, you’ve gone too far.

-Spread the whipped cream over the filling or pipe it around the edges, leaving some of the chocolate filling showing around the edges. Sprinkle with the grated chocolate or chocolate curls and refrigerate until ready to serve. Makes 8 servings.

Pour the smooth, velvety chocolate cream into the baked pie crust.

Smooth filling, place plastic wrap over the surface and chill for several hours.

Garnish with sweetened cream and chocolate curls, or grated chocolate.

The best cream pie for chocolate lovers - and so beautiful!

PERSNICKETY PANHANDLER:

*If you should mix your cream too long and it curdles, on its way to forming butter, add a bit of liquid cream to loosen it and mix gently until it softens up again to the right consistency.

*Chocolate curls are fun and easy to make. Slowly melt chocolate morsels or bar chocolate in the microwave in 30 second intervals, mixing well between each. It should take only about two 30-second intervals to melt 1/2 cup of chocolate morsels. With a pastry brush, brush chocolate in about 3 inch long swipes across waxed or parchment paper, then curl paper slightly by rolling loosely and placing it upright in a cup to dry - about 4 5 minutes. Slowly unroll the paper and the chocolate rolls will drop off, either in complete curls or break into shorter curls. Both work nicely for decoration.

*AUNT NELL’S PIE CRUST:

1 1/4 cup flour

3/4 teaspoon salt

1/2 cup butter, shortening or lard (or combo of)

5 tablespoons ice water (approx.)

       -Cut in fat with fork or pastry blender until mixture resembles small peas or breadcrumbs.  Sprinkle with 1/2 cup ice cold water.  Gently toss mixture, then push and mold together into a shaggy ball, handling as little as possible.  (Do not need or over mix - just press the dough together)

       -Press into disc shape and cover with plastic wrap.  Chill for 30 minutes.

       -Place dough on well-floured counter or wax paper or pastry pad.  Lightly flour top of dough and rolling pin and beginning in the center lightly roll dough out into a circular shape about 13 inches in diameter.  Lay your 10-inch pie plate on top of the rolled-out dough and make sure it extends 1 1/2 to 2 inches beyond the edge of the pie plate.  Flip the dough into the pie plate and press into the bottom corners and up the sides of the plate.  Press any cracks together or repair cracks and holes with extra pieces of dough.  Pierce the bottom and the sides of the crust at frequent intervals with a fork.

       -Turn the top edges under and press gently then crimp the edges of the dough in desired fashion.  Place the formed crust into the fridge for another 30 minutes.  Preheat oven to 375 degrees.  Bake pie crust for about 20 minutes, until golden.  Remove from oven and cool completely.  Fill with desired filling.