After reading or seeing The Help, you may think youâ€™ll never want chocolate cream pie again. But trust me, youâ€™ll want this one. Instead of a regular pastry crust you can make a chocolate cookie crumb crust. (For a gluten free version serve as chocolate pudding using only 3 tbsp cornstarch, omit crust and use chocolate curls not pearls.)
Makes 8 to 10 servings
1. For crust combine flour, sugar and salt in a large mixing bowl. Cut in cold butter with a pastry blender until it is in small bits.Â Combine egg with water. Sprinkle over flour and gather dough together in a ball. Add a bit more water if necessary. Flatten dough, wrap and refrigerate at least 1/2 hour. Roll dough out to an 11" or 12" circle. Fit into a 9" fluted, removable bottom tart pan. Fold pastry over sides to strengthen and cut away any extra. Place a piece of parchment over the bottom and up the sides. Fill with pie weights or dried beans. Bake in a preheated 425F oven for 10 to 14 minutes until edges are slightly brown. Carefully remove weights and paper. Lower oven to 350F. Bake 10 minutes longer. Cool completely.
2. Make filling by heating 2 cups (500mL)milk in a large saucepan.Â In a medium bowl, whisk sugar, cornstarch and cocoa thoroughly.Â Whisk in remaining 1/2 cup (125mL) cold milk.Â Beat in egg yolks. Add hot milk to the bowl slowly, whisking constantly. Return everything to the saucepan and bring to the boil. Cook until very thick and bubbling about 3 to 4 minutes.
3. Place chopped chocolate and butter in another bowl and strain thick pudding mixture into it. Stir until chocolate is melted and smooth. Add vanilla. Cover surface directly with plastic wrap. Cool.
4. Spread chocolate mixture into fully baked pie crust. Refrigerate at least 2 to 3 hours before serving.
5. Whip cream until light. Spread over chocolate filling. Sprinkle withÂ shaved chocolate or chocolate pearls.