Saturday, September 29, 2012
Chocolate Cream Pie
1 cup granulated sugar
1/4 cup unbleached all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
3 cups milk
2 ounces semisweet chocolate, chopped or 1/3 cup semisweet chocolate chips
2 ounces unsweetened chocolate, chopped
4 large egg yolks, lightly beaten
1 tablespoon butter, cut into small pieces
1 tablespoon plus 1 teaspoon dark rum (I omitted this)
1 teaspoon pure vanilla extract
1 cup heavy whipping cream
1 tablespoon sifted confectioners' sugar
Grated chocolate, to garnish
Prepare pie shell according to directions on package if using store bought one. Let cool on rack before filling.
In a heavy saucepan, combine granulated sugar, flour, cornstarch and salt. Add the milk gradually, stirring constantly with a wire whisk to remove any lumps. Add the semisweet and unsweetened chocolates. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; continue stirring and boil for 1 minute. Remove from the heat.
Gradually stir a few teaspoons of the chocolate mixture into the beaten yolks, mixing constantly until blended. When you have added about 1/2 cup, pour the yolk mixture back into the pan, stirring until combined. Cook, stirring constantly for 2 minutes, until thick and smooth. Remove from heat.
Add the butter gradually. Stir in 1 tablespoon of rum (if using) and the vanilla. Pour the filling into the baked crust. Cover the surface of the filling with plastic wrap. Let cool.
Refrigerate the pie for 3 to 4 hours, until firm. The pie can be refrigerated for up to 24 hours.
Just before serving, whip the cream until soft peaks form. Add the confectioners' sugar and the remaining 1 teaspoon of rum (if using). Beat until stiff. Pipe the whipped cream on top of the pie and sprinkle with grated chocolate.