Chocolate Cream Pie

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Pie Crust

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Mix the flour and salt in a bowl, or in the food processor.

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Cut the butter into small pieces and place in the freezer for 15 minutes.

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Remove the butter from the freezer and add to the flour.

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Either use a fork, or a pastry cutter to cut the butter into the flour. Or pulse a few times in the food processor.

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The flour and butter mixture should resemble coarse meal, with the butter being mostly incorporated into the flour. You shouldn’t see huge pieces of butter in the mixture.

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Add 2 tbsp of ice water and mix with the fork to combine, or process a few times to incorporate, if using the food processor. Add the remaining 2 tbsp of water only if necessary, if the dough seems to be dry.

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The dough should come together, and be smooth. Don’t over work the dough. Wrap it into a piece of plastic. Place it in the fridge for at least 2 hours, and up to 3 days.

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Pie Crust Continued

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Roll out the pie dough into a 12” round, place it on the bottom of a 10” or 9” deep pie plate. Crimp the edges and place the pie in the freezer for at least 15 minutes.

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Pre-heat the oven to 375ºF.

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Remove the pie from the freezer.

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Crunch up a piece of parchment paper and insert it in the pie plate, on top of the pie crust. Fill the parchment with pie weights, or dried beans.

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Then bake the crust in the pre-heated oven for 20 minutes, or until the edges have started to brown.

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Remove the pie from the oven. Carefully lift the parchment and the pie weights.

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Return the pie to the oven to finish baking the bottom, for another 10 to 20 minutes, until the bottom of the crust is also golden and fully baked.

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Remove the pie from the oven and let it cool.

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Chocolate Filling

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Place 2 cans of Eagle Brand® Evaporated Milk in a large saucepan, over medium heat.

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Bring the milk almost to a boil, as soon as you see the first bubbles emerge, turn the heat off. Meanwhile, place the eggs, the Eagle Brand® Sweetened Condensed Milk, and the cornstarch in a large bowl.

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Use an electric mixer, or a whisk to combine the ingredients together, until lightened in color. By hand it should take 2 to 3 minutes, and about 1 minute with a hand mixer.

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Pour 1/4 cup of the hot milk over the yolk/condensed milk mixture, whisking non stop.

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Then pour another 1/4 cup, and slowly add the hot milk to the bowl, while whisking.

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Once combined, transfer the mixture back to the saucepan, pouring through a sieve, to retain any bits of egg that might have cooked or curdled.

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Place the saucepan over medium heat, and stir non-stop with a wooden spoon or spatula, cooking the custard until it gets thick.

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Don’t stop stirring at any moment, or it will stick to the bottom.

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The mixture will begin to look lumpy, just continue to stir for a few minutes, until it is smooth and very thick, like a cream.

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It’s very important to keep the heat at medium while doing this, and not high.

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Once the smooth thick cream has formed, remove the pan from the heat.

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Add the chocolate, the butter, and the vanilla, and stir until the chocolate and butter have completely melted, and the mixture is very smooth.

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Pour the filling over the baked crust.

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Use a spatula to spread the filling and smooth it out.

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Immediately place a piece of plastic wrap directly on top of the chocolate filling, so a skin doesn’t form as the pie cools down.

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Place the pie in the fridge for 5 hours, or overnight.

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Before serving, whip the heavy cream and powdered sugar for 2 minutes with an electric mixer at medium high speed. Add the vanilla and stir to combine.

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Remove the plastic from the top of the pie.

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Spread the whipped cream over the chocolate filling.

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Sprinkle chocolate shavings or curls to decorate, if desired.

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Leftovers will be kept well in the fridge, covered, for up to 5 days.

Chocolate Cream Pie

Chocolate Cream Pie

Ingredients

Instructions

Chocolate Cream Pie

Chocolate Cream Pie

Ingredients

Instructions

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