Chocolate Pie

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This is one of the first cream pies I’ve ever made. Unless I count the grasshopper pie from high school home economics. Gasp!

Depending on what’s in season, my favorites are blueberry, strawberry, peach, and pecan. But today, because chocolate is always in season, and there’s a very long week of have-to’s — hours of driving my daughter to school and dance classes, work, meetings, cooking dinners, washing dishes, doing laundry and dog walking — a chocolate cream pie is chilling in the fridge to keep us happy.

Remember, dark chocolate is a superfood! Have you thought of having cocoa-enriched chocolate pie as part of a healthy skin routine? According to Medical News Today, German researchers found high-flavonoid cocoa increases hydration, decreases skin roughness and scaling, and helps to support women’s skin against UV damage. (Sorry guys…I’m sure the benefits for men are similar, but the research was on chocolate loving women.) The research found that women who consumed high-flavonoid cocoa every day had smoother, moister skin after just three months. That’s a study I’d have gladly volunteered for!

This pie requires a pre-baked crust, which has always challenged me. The crust always ends up slumping down in the plate or folding into itself. I tried something new this time, and it worked splendidly. It involved a package of dried black beans. Here’s how you can pre-bake the crust without having it change shape:

Preheat the oven to 350°F. When the pie crust is chilled, line it with aluminum foil (or you could use parchment paper). Fill about 2/3 full with pie weights (I used dried beans, but rice or actual stainless steel pie weights also work). Bake the crust with the weights for 20 minutes. Remove from the oven, cool slightly, remove the weights by pulling the foil liner out. Using a fork, poke holes in the bottom of the crust and return it to the oven, this time without the weights, and bake for another 10 minutes or until it’s golden brown. Cool completely before adding the filling.

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Chocolate Cream Pie

  • 2 1/2 cups whole milk
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 3 large egg yolks
  • 1/4 teaspoon sea salt
  • 8 oz. bittersweet chocolate, chopped
  • 1/4 cup chocolate shavings
  • 4 Tablespoons unsalted butter, cut into small pieces
  • 1 cup heavy cream

Combine above ingredients in a large saucepan; cook over medium heat, whisking until thickened, 7-8 minutes. Whisk in chopped bittersweet chocolate and unsalted butter. Pour into a pre-baked 9-inch piecrust. Chill until firm, 4-5 hours. Top the pie with whipped cream and the chocolate shavings.

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