It's been a crazy couple of weeks for the two of us lil "chefs." Between teaching 2 intensive block classes, planning our class excursion (camping, hiking, etc, with 20 foreign students), grading dozens of essays every week, and frantically visiting with as many friends as possible before I move in a few weeks, I've hardly had time to think, much less cook. Oh, and Caroline has a brand new baby, which definitely trumps pretty much everything.
So last week I really needed something. Something soothing and creamy and a little bit decadent. Something like chocolate cream pie. Because a smooth dark chocolate pudding topped with lightly sweetened cream and milk chocolate shavings makes the world a friendly place again.
Chocolate Cream Pie
Recipe from Gourmet Feb 2004
Pictures by Kelly
1 chocolate graham crust
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups whole milk
5 oz fine-quality bittersweet chocolate (not unsweetened), melted*
2 oz unsweetened chocolate, melted
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
3/4 cup chilled heavy cream
1 tablespoon sugar
- Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
- Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.
- Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
- Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.
*Use 5 oz semi-sweet chocolate with 2 oz milk chocolate if you prefer a sweeter pudding.