Decadent Chocolate Cream Pie

Photo by: Stacey Fisher Thomas

Decadent Chocolate Cream Pie

Food Ingredients:
1 pie shell of your choice, baked and cooled 2 1/2 cups half and half 1/4 teaspoon salt cup plus 1 Tbsp. white sugar 6 large egg yolks, chalazas removed (chalazas are the icky white parts stuck to the egg). 1/4 cup cornstarch 6 tablespoons butter, cold, cut into 6 pieces 8 ounces chocolate (I used Hershey’s Special Dark™ chips–this made the custard very, very 1 teaspoon vanilla Whipped Cream Topping 2 cups whipping cream 2 packets whipped cream stabilizer (I use Oetker, it’s fabulous) 1/2 cup powdered sugar 1 teaspoon vanilla cup Chocolate Curls or ¼ mini chocolate chips for garnish

Recipe preparation:
1 In a medium sauce pan, combine half and half, 1/3 Cup sugar,and salt. Over medium high heat, bring to a simmer, whisking to dissolve sugar. 2 In a heat proof bowl (read glass, or something that won’t melt), mix egg yolks with cornstarch and 1 Tbsp. sugar, whisking till thoroughly incorporated and glossy. 3 Once the cream mixture is simmering, slowly drizzle about 1/2 cup of the hot mixture into the egg mixture to temper the eggs, whisking constantly. 4 Add tempered egg mixture back to the cream in the pan, scraping your bowl to get it all. Whisking constantly, bring mixture to a boil. Remove from heat as soon as a boil is reached. Mixture should be thick. 5 Add butter and vanilla. Whisk until thoroughly incorporated. 6.Add chocolate and whisk until thoroughly incorporated. Pour the hot mixture into the cooled pie crust. 6 Immediately cover with plastic wrap, pressing the plastic wrap directly against the surface of the chocolate cream. 7 Chill in refrigerator until set and cold, at least 4 hours. I chill mine overnight. 8 Beat together whipping cream, whipped cream stabilizer, powdered sugar and vanilla until very stiff peaks form. 9 Remove plastic wrap from pie. Spread or pipe whipped cream onto top of pie and garnish with chocolate curls or mini chocolate chips.

Recipe source: Foodista recipe