CHOCOLATE CREAM PIE

Makes 1 9-inch (23 cm) pie

Serves 8 to 10

Ingredients:

Crust:
1 ½ cups 375 mL graham cracker crumbs
1 tbsp 12 g sugar
¼ cup 60 g unsalted butter, melted

Chocolate Cream:
½ cup 100 g sugar
¼ cup 60 mL cornstarch
½ tsp 2 mL salt
2 cups 450 mL 2% milk
8 oz 240 g semisweet chocolate, chopped
3 large egg yolks
1 tsp 5 mL vanilla extract

Topping:
1 cup 250 mL whipping cream
2 tbsp 15 g icing sugar, sifted
¼ tsp 1 mL vanilla extract

1 For the crust, preheat the oven to 350 °F (180 °C). Stir the graham crumbs, sugar and melted butter
together until evenly combined and press this into a lightly greased 9-inch (23 cm) pie plate. Bake
the crust for 10 minutes, then cool while preparing the filling.

2 For the filling, whisk the sugar, cornstarch and salt in a medium saucepot. Whisk in the milk and
place this over medium heat, whisking until it reaches a full simmer and becomes thick and glossy.
Remove the pot from the heat and pour this over the chopped chocolate, stirring until smooth.
Have the egg yolks in a separate, smaller bowl, and whisk about a cup of the chocolate cream into
the yolks, then add this and the chocolate mixture back to the pot, whisking over low heat for one
minute and stir in the vanilla. Pour this into the cooled pie crust and immediately cover the filling
with plastic wrap directly on the surface. Cool for 15 minutes, then chill for at least 4 hours to set.

3 For the topping, whip the cream to a soft peak and whip in the icing sugar and vanilla. Spread this
over the chocolate cream and serve.

The crust and chocolate cream can be prepared a full day in advance, but the topping should be
made within 4 hours of serving.