My mom used to make the best chocolate cream pie. It was made with raw eggs and melted semi-sweet chocolate. Ever since the salmonella illnesses associated with raw eggs, I have been trying to develop the same flavor. I can say I found it with this recipe that uses cocoa. This pie has a rich chocolate flavor that is enhanced with espresso. I think you will agree it is the best you have ever tasted.
- 1 refrigerated pie crust
- 3 egg yolks
- 1 1/2 cups sugar
- 3 tbsp cornstarch
- 1/2 cup unsweetened cocoa
- 2 tsp espresso powder
- 1/2 tsp salt
- 3 cups milk
- 1 tbsp butter
- 3 tsp vanilla extract, divided
- 1 1/2 cups heavy whipping cream
- 3 tbsp confectioner’s sugar
- garnish: chocolate curls
Place the pie crust in a 9 in pie plate and crimp the edges. (I forgot to take a picture of the pie crust.) Prick the bottom and sides of the dough with a fork. Bake at 450 degrees for 10 - 12 minutes. Let the crust cool completely.
In a large bowl cream the egg yolks and sugar. (Photo A) Place the mixture in a large saucepan. Add the cornstarch, cocoa, espresso powder and salt. (Photo B) Mix and then stir in the milk. (Photo C) Cook over medium heat, stirring constantly, until boiling. (Photo D) Remove from the heat and add the butter and 2 tsp vanilla extract. (Photo E) Let the mixture cool for 10-15 minutes and then pour into the pastry shell. (Photo F) Chill until the filling is set.
In the bowl of a heavy mixer, whip the cream (Photo G) and add the confectioners’ sugar and 1 tsp vanilla. Keep whipping until stiff peaks are formed. (Photo H) Pour the mixture over the chilled filling (Photo J) and seal to the edges of the pie. Garnish with chocolate curls. (Photo K)