chocolate cream pie

How To Make chocolate cream pie

• 1

  Preheat oven to 375 degrees F. Spray a 9-inch pie plate with nonstick baking spray.
• 2

  Combine melted butter, graham cracker crumbs, and 2 tablespoons of sugar. Press into prepared pie plate. Bake for 7-8 minutes.
• 3

  In a large 2.5 quart saucepan, whisk together sugar, corn starch, and salt. Whisk in milk, 1 cup of cream, chocolate chips, and chocolate. Place over medium-low heat and cook to a low boil; whisking constantly. Boil for 1-2 minutes or until thickened. Remove from heat.
• 4

  Whisk about 1/2 cup of the hot mixture into the egg yolks, a few tablespoons at a time. Place the pot back over medium-low heat. Slowly whisk the warmed egg mixture into the pie filling. Bring it back to a low boil for 1-2 minutes: whisking constantly. Remove from the heat and whisk in the vanilla extract. Pour into the graham cracker crust. Place a piece of plastic wrap right on top of the pie filling to keep a skin from forming. Refrigerate overnight or for up to 24 hours.
• 5

  Before serving, beat 1 cup whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Spread or pipe onto the pie. Using a vegetable peeler, garnish with mini chocolate shavings.
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