🍫 Old-Fashioned Chocolate Cream Pie 🥧
Ingredients
For the Filling:
½ cup granulated sugar
¼ cup all-purpose flour
¼ teaspoon salt
2 large egg yolks, lightly beaten
1½ cups whole milk
2 tablespoons unsalted butter
2 ounces unsweetened chocolate, finely chopped (or ½ cup high-quality cocoa powder)
1 teaspoon pure vanilla extract
For Assembly:
1 (9-inch) pre-baked deep-dish pie crust (homemade or store-bought)
1 cup whipped cream or stabilized whipped topping
Chocolate shavings or cocoa powder, for garnish (optional)
Instructions
Prepare the custard base: In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in the milk until smooth and no lumps remain.
Cook the mixture: Place the saucepan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and begins to bubble gently (about 6–8 minutes).
Temper the eggs: Slowly ladle about ½ cup of the hot milk mixture into the beaten egg yolks while whisking continuously to prevent curdling. Then, pour the tempered egg mixture back into the saucepan, stirring constantly.
Add chocolate and butter: Reduce heat to low. Stir in the chopped unsweetened chocolate (or cocoa powder) and butter until fully melted and smooth. Continue cooking for 1–2 more minutes to ensure the custard is thick and coats the back of a spoon.
Finish with vanilla: Remove from heat and stir in the vanilla extract.
Fill the crust: Pour the warm chocolate filling into the pre-baked pie crust, smoothing the top with a spatula.
Chill thoroughly: Cover the surface directly with plastic wrap (to prevent a skin from forming) and refrigerate for at least 3–4 hours, or until completely set.
Garnish and serve: Just before serving, top with whipped cream and a light dusting of cocoa powder or chocolate shavings for an elegant finish.
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