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Dark Chocolate Cream Pie This recipe came from The King Author Flour Baker's Companion. The first time I made this recipe I screwed up and used semi-sweet chocolate, Valhrona 56% to be precise. the result didn't have quite enough chocolate flavor. So now I use TWO bars and the result is wonderful! The original recipe called for beating the egg yolks in a deep mixing bowl -- I discovered that using a KitchenAid stand mixer didn't do a very good job because the volumn was too small for the beater to work properly. I also recommend using a
silicon-bladed spatula to stir the sugar,
cornstarch and milk mixture while cooking.
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Ingredients:
1 9-inch
single piecrust, pre-baked
4 large
egg yolks,
3/4 cup sugar
4 tablespoons cornstarch
1/2 teasspoon salt
2 cups milk
2 100 gram (3 1/2 oz.) bars semisweet chocolate, broken into
small pieces
2 tablespoons butter
1 tsp. vanilla.
Directions:
Bake the piecrust and set aside to cool.
Using a hand mixer, beat the egg yolks until light in color. Add the 1/4 cup of sugar and continue beating until the sugar has dissolved and the mixture is pale yellow. Set aside.
In a 3 quart saucepan, wisk together the remaining 1/2 cup sugar, salt and cornstarch. Then add the milk and wisk until the cornstarch has dissolved. Now cook the mixture over medium heat, stirring constantly. After it comes to a low boil the mixture will begin to thicken.
Remove from heat and slowly wisk 1/4-1/3 into the egg yolks. Now add the egg mixture to the saucepan and wisk well to combine. Now return to the heat and bring back to a low boil. Cook 30 to 90 seconds -- the mixture should be almost as thick as thin oatmeal.
Remove from heat. Stir in the melted chocolate, butter and vanilla. When the chocolate has melted, pur the filling into the pie shell. Cover with plastic wrap pressed to the surface -- prevents a "skin" from forming on the filling. Now refrigerate for at least 2 hours before serving.