Chocolate Cream Pie Recipe | King Arthur Baking

To make the crust: In a medium bowl, whisk collectively the flour and salt. Work inside the shortening until it’s in lumps the dimensions of small peas.

Dice the butter into 1/2″ gadgets, and work it into the mixture until you have gotten flakes of butter the dimensions of your fingernail. Add the water 2 tablespoons at a time, mixing with a fork as you sprinkle the water into the dough.

When the dough is moist ample to hold collectively when you squeeze it, with no floury patches or bits of dry pastry inside the bottom of the bowl, swap it to a flippantly floured work ground. Fold it over on itself three or 4 events to convey it collectively completely, then pat it proper right into a disk 3/4″ thick, rolling the disk to scrub its edges.

Wrap the pastry in plastic and refrigerate it for half-hour sooner than rolling.

To prebake the crust: Preheat the oven to 400°F. Flippantly grease a 9″ pie pan that’s at least 1 1/2″ to 2″ deep.

Roll the pastry proper right into a 13″ circle. Swap it to the prepared pan, and trim the edges so that they overlap the sting by an inch all the easiest way spherical. Tuck the edges up and beneath, and flute or crimp them. Put the lined pie pan inside the fridge to calm down for 10 minutes.

Line the crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Take away it from the oven, and gently take away foil or parchment with the weights or beans. Return the crust to the oven for 10 to twenty further minutes, until it’s golden brown all through. If the edges of the crust start turning into too brown, cowl them with a pie shield, or strips of aluminum foil. Take away the crust from the oven and funky completely.

To make the filling: Place the butter, chopped chocolate, and vanilla extract in a 2-quart mixing bowl; put apart.

In a medium saucepan off the heat, whisk collectively the sugar, cornstarch, cocoa, espresso powder, and salt. Add 1/2 cup (113g) of the heavy cream, whisking until the mixture is clear and lump-free. Whisk inside the egg yolks.

Place the saucepan over medium heat, and progressively whisk inside the remaining 1/2 cup (113g) cream and milk. Ship to a boil, whisking persistently as a result of the mixture thickens; boil for 1 minute. The temperature of the mixture will seemingly be spherical 200°F after 1 minute.

Take away 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 clear.

Cross the filling through a strainer proper right into a bowl to remove any lumps. You need to use the once more of a ladle, a flexible spatula, or a picket spoon to stir it through the strainer. Scrape the underside of the strainer once in a while with a transparent spatula to help the tactic alongside.

Place plastic wrap or buttered parchment paper on the ground to cease a pores and pores and skin from forming, and chill fully. A shallow metal bowl with further ground area will chill the filling most quickly.

To make the topping: Place the heavy cream in a calming mixing bowl. Whip until the whisk or beaters begin to depart tracks inside the bowl.

Add the sugar and vanilla and whip until the cream holds a medium peak.

To assemble: Spoon the cooled filling into the cooled, baked pie crust. Stage the best with the once more of a spoon or an offset spatula. Spoon or pipe the whipped cream on prime. Bear in mind: Within the occasion you are not planning on serving your whole pie at once, prime explicit individual slices with a dollop of whipped cream merely sooner than serving.

Chill the pie until in a position to serve. For best slicing, refrigerate the pie in a single day sooner than serving.