Penelope's Recipe Box

Understanding the three critical steps of the custard: making the milk mixture, simmering it to the right temperature, then adding it gradually to the egg yolks so they don’t scramble is the key to cream pie. The rest is folding, combining, and the really hard part: waiting for it to chill! (Same with people).The Zen Master’s Pie Crust for a single crust pie

Custard Filling

1. 1 large whole egg, lightly beaten plus 4 large egg yolks
2. 3 cups whole milk
3. ⅔ cup granulated sugar
4. 5 tbs cornstarch
5. ¼ tsp salt
6. 6 oz semisweet chocolate
7. 1 cup heavy cream
8. ¼ cup confectioner’s sugar
9. Chocolate curls or shavings for garnish

In a large bowl, prepare an ice bath (ice cubes and cold water), set aside

In a medium bowl, lightly whisk the egg yolks, set aside

In a saucepan, whisk together the milk, granulated sugar, cornstarch and salt

Bring to a simmer, not a boil, and cook, whisking constantly, 3-4 minutes

Whisk a quarter of the hot milk mixture into the egg yolks

Whisk in remaining milk mixture

Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until the custard is thick and bubbles appear in the center, 2-3 minutes

Transfer to a medium bowl, set aside

Melt 4 oz. of the chocolate in the top of a double boiler or heat proof bowl set over a pan of simmering water (but don’t let the bowl touch the water), or in the microwave

Swirl the melted chocolate into the custard

Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming

Set into the ice bath until completely chilled, 30-35 minutes (or in the fridge up to 1 day)

Melt the remaining 2 oz. of chocolate

Stir until smooth, and set aside until cool to the touch, stirring occasionally

Using a pastry brush, coat the inside of the cooled crust with melted chocolate

Put in the fridge or freezer until firm to the touch, about 10 minutes

Fill the prepared pie crust with custard, spreading evenly with an offset spatulaIn the bowl of an electric mixer, combine the heavy cream and confectioner’s sugar

Beat on med-high until soft peaks form

Using the offset spatula, spread the whipped cream on top of the custard

Refrigerate pie at least 3 hours before serving

Garnish with chocolate curls or shavings