Chocolate Cream Pie

 


Chocolate Filling 

  • 9 inch pre-baked pie crust, cooled
  • 3/4 c granulated sugar
  • 1/3 c cornstarch
  • 1 c milk 
  • 1 c heavy cream
  • 3 oz unsweetened baking chocolate, coarsely chopped (Ghirardelli 60% bittersweet)
  • 3 Tbsp semisweet chocolate chips
  • 3 large egg yolks
  • 2 Tbsp butter
  • 1 tsp vanilla extract

Swiss Meringue 
  • 3 egg whites
  • 1/4 tsp cream of tartar 
  • 1/4 c sugar 
Garnish, optional 
  • Cocoa powder or chocolate shavings 

Make chocolate filling:

Pre-bake pie crust if not already and have all ingredients pre-measured and ready. 

In a medium saucepan, whisk together sugar and cornstarch. Add in milk, cream, baking chocolate, and chocolate chips. Cook over medium heat, stirring constantly until it begins to quickly thicken, about 5 minutes. 

Remove from heat and quickly mix 1/3 cup of the mixture into the egg yolks in a small mixing bowl to temper. Whisk it rapidly and return it to the rest of the chocolate. Cook for an additional 90 seconds over medium heat.

Remove from heat again and stir in butter and vanilla until butter is melted. Pour immediately into prepared cooled pie crust. Let cool for about 10 minutes, cover with plastic wrap and then refrigerate until completely cooled and set, about 3 hours.

Once pie is cool, start meringue. Ensure you have a metal pot and bowl that fit for double boiler, bowl should not touch the boiling water in the pot.

  1. Bring 2 cups of water to a bowl in a medium pot.

  2. Combine egg whites, cream of tartar and sugar in the bowl of a stand mixer or double boiler.

  3. Place the stand mixer bowl over the steam, do not allow it to touch the boiling water. Whisk egg whites with a hand mixer until a digital thermometer inserted into the mixture reads 160 degrees F, 6 to 10 minutes. Remove from the heat immediately.

  4. Place the bowl onto the stand mixer, or transfer mixture to stand mixer bowl if needed. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes; the mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.

  5. Use meringue immediately. Spoon the meringue over the pie filling, spreading it out to touch the crust edge all around.

    Cool in fridge until ready to serve. Garnish with a sprinkling of cocoa powder or shaved chocolate, if desired.

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