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Chocolate Cream Pie |
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Ingredients:
1 9-inch pie crust, prebaked |
Prep time: 5 hours Chill a bowl for the whipped cream. Have ready near stove a strainer set over a medium bowl. In a small bowl, whisk together the eggs, cocoa, cornstarch, and 1/4 cup of the milk until smooth. In a medium nonreachtive heavy saucepan, stir together the remaining 3 3/4 cups milk, sugar, and salt. Over medium heat, bring the mixture to a full boil. With the piano whisk, whisk 1/4 cup of this hot mixture into the egg mixture. Whisk the egg mixture into the milk mixture. Cook, continuing to whisk rapidly, being sure to go into the edge of the pan, until the mixture thickens and pools a little when dropped on the surface. Remove it from the heat and whisk in the chocolate and butter. Continue whisking until the chocolate has melted and the mixture is smooth. Whisk in the vanilla extract. Using a rubber spatula, immediately press the mixture through the strainer and place a piece of plastic wrap directly on top of the cream to prevent a skin from forming. Allow it to cool to room temperature, or refrigerate until cold, about 1 hour and 15 minutes. Pour the chocolate filling into the baked pie shell. It will fill the shell up to the top. Place a piece of greased plastic wrap directly on the surface and refrigerate the pie for at least 3 hours. In the chilled bowl, combine the heavy cream and sugar and beat until soft peaks form when the beater is raised slowly. Add the vanilla and beat until stiff peaks form. Remove the plastic wrap from the pie and mound the topping evenly over the chocolate filling. Lift the chocolate curls with a wooden skewer or a toothpick and gently place them on the whipped cream. Garnish with raspberries. |
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