A Pie For All Seasons – Chocolate Cream Pie

Some pies are associated with a particular season or holiday.  People just naturally think of pumpkin pie in the Fall or around the holidays for example.  And fresh fruit pies seem to be naturally associated with summer.  But chocolate cream pie? …. it’s just plain delicious any time of year 🙂  If you are having some celebration or get together this month, this would be a great addition to any menu you are planning.  It’s chocolate, it’s creamy, and it’s pie…need we say more?

Chocolate Cream Pie

Pie Crust Pastry
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter chilled and cut into small pieces
1/4 to 1/2 cup ice water

Chocolate Cream Filling
3/4 cups sugar
1/4 cup cocoa
1/3 cup cornstarch
2 1/2 cups whole milk
2 egg yolks
2 teaspoons vanilla
4 tablespoons butter

Whipped Cream Topping
2 cups heavy cream
1 teaspoon vanilla
1/3 cup powdered sugar

For pie crust:
Combine flour, sugar and salt in food processor.  Mix for 10 seconds.  Add in butter and mix for another 10 seconds to incorporate butter with flour just until it resembles coarse crumbs.  Add water starting with 1/4 cup and adding more as needed, 1 tablespoon at a time just until dough comes together.  It should still look slightly crumbly.  Turn out and divide into two pieces.  Wrap each piece in waxed paper or plastic wrap, and refrigerate for at least 20 minutes.  You will use one piece for this pie.  The other can be kept in the refrigerator for 3-4 days or in the freezer for up to 1 month.  Roll out pastry for pie crust.  Prick with a fork across the bottom and sides to deter swelling.
Line pie crust with foil or parchment paper.  Add pie weights or uncooked beans to pie crust.  Bake in a preheated 425 degree oven for 15-20 minutes.  Remove beans after 12-15 minutes and finish baking until crust is light golden brown.

For filling:
Combine sugar, cocoa, and cornstarch in a saucepan.  Add milk and cook over medium heat until mixture begins to thicken.  Once it is thickened, mix a couple tablespoons of this mixture to the egg yolks to temper the yolks.  Add yolk mixture back to pan and continue cooking until custard is thickened and easily coats the spoon.  Remove from heat and stir in vanilla and butter.  Chill until completely cooled.

For whipped cream topping:
Beat cream until soft peaks form.  Add sugar and vanilla and continue whipping until cream is thickened and stiff enough to hold it’s shape.

Add filling to baked and cooled crust.  Top with whipped cream…refrigerate…and then…just ENJOY 🙂