My older sister London, who is an amazing cook, made chocolate cream pie for the Nichols' Thanksgiving get together. It was the best chocolate cream pie I have ever had! There is no way I can go back to instant pudding mix in my chocolate cream pies after trying this recipe. It is super sweet, super chocolatey, and melt in your mouth super yummy! Top each piece of pie with homemade whipped cream (this a must in my family's book; you will never see Cool Whip accompany any of our desserts) and it is absolutely heaven.
Chocolate Cream Pie
1 pie crust (use your favorite recipe or even pre-made refrigerated dough)
2 tablespoons butter
1 1/3 cups semisweet chocolate, chopped
1 teaspoon vanilla extract
2/3 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
3 large egg yolks
1 cup heavy cream, divided
2 cups milk
1 cup heavy cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Cook pie crust and allow it to cool completely.
To make filling - place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside. In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks. Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk. Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute. Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. Whisk until the chocolate is melted and the mixture is smooth. Pass the filling through a strainer into a bowl to remove any lumps. Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly. Once completely cooled add filling on top of cooled pie crust. Chill until ready to serve.
To make whipped topping - place the heavy cream in a chilled mixing bowl. Whip until the whisk begins to leave tracks in the bowl. Add the sugar and vanilla and whip until the cream holds a medium peak. Spread or pipe whipped cream on top of chilled pie or serve each piece of pie with an individual dallop of cream.