True, this pie is not for the spineless, pressed-for-time, novice custard maker. But if you don’t jump in and give it a go, how will you ever become a strong-hearted, advanced custard baker? And besides, this pie asks more of you than custard. The real skills to master are patience and diligence in understanding the flow of the whole recipe before you start. Alternatively, you can throw together an apple pie and pass a few more pleasant hours in your comfort zone.

The Crust

Penelope’s Ultimate Pie Crust for a single crust pie, blind baked. Wait till the crust is cool to brush it with a thin layer of melted semi-sweet chocolate so it won’t be soggy when the filling is added.

The Filling

  1. 1 large whole egg, lightly beaten
  2. plus 4 egg yolks
  3. 3 cups whole milk
  4. ½ cup granulated sugar
  5. 6 tbs cornstarch
  6. ¼ tsp salt
  7. ½ cup Dutch process cocoa powder
  8. 1 cup heavy cream
  9. 2 tbs confectioner’s sugar
  10. chocolate curls or shavings for garnish (it’s easier to use a block instead of a bar of chocolate)

Prepare an ice bath and set aside

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 3 to 4 minutes

Whisk a quarter of the hot milk mixture into the egg yolks (do this slowly so the eggs don’t scramble)

Whisk in the remaining milk mixture

Add 4 ounces finely chopped semisweet chocolate

Whisk until chocolate has melted completely

Strain into a clean saucepan

Cook over medium high heat, whisking constantly until the chocolate custard is thick and bubbles appear in the center, 2 to 3 minutes

Transfer to a medium bowl, and cover with plastic wrap, pressing it directly on the surface

Set the bowl in the ice bath until the filling is completely chilled, 35 minutes

Fill the chocolate coated crust with the custard

Refrigerate pie, loosely covered with plastic wrap for at least 2 hours

Combine the cream and confectioner’s sugar

Whip until soft peaks form

Using a pastry bag fitted with a leaf tip, pipe whipped cream on top of filling

Garnish with chocolate curls

Refrigerate cream up to 2 hours before serving

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