chocolate cream pie

Susan Reid’s selected chocolate cream pie combines a crisp prebaked crust with a dense cooked chocolate filling and lightly sweetened whipped cream. Semisweet chocolate and the selected natural cocoa give this version its chocolate flavour.

Flour and salt are mixed before vegetable shortening and cold butter are worked in. Ice water is added gradually until the dough holds together, then it is folded on a floured surface, wrapped, chilled and rolled into a prepared pie pan.

The crust is lined and weighted for its first baking, then finishes baking without the lining until golden. For the filling, sugar, cornstarch, cocoa, optional espresso and salt are whisked with the first half of the cream and the egg yolks.

The remaining filling cream and milk enter gradually over heat as the mixture thickens and boils. It is poured over reserved chocolate, butter and vanilla, whisked smooth, strained and chilled with its surface covered.

A separate portion of cream is whipped with confectioners’ sugar and vanilla until it holds medium peaks. The cooled chocolate filling goes into the cooled crust, the cream is spooned or piped on top, and the assembled pie is chilled until serving.