Pescatarian Classic Chocolate Cream Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 pre-baked 9-inch pie crust, cooled completely
For the chocolate filling
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 3 cups whole milk
- 4 pasteurized egg yolks
- 6 oz bittersweet chocolate (60–70% cacao), finely chopped
- 2 tbsp unsalted butter, cut into pieces
- 1 tsp pure vanilla extract
For the whipped cream topping
- 1 ½ cups heavy cream, cold
- 2 tbsp powdered sugar
- ½ tsp pure vanilla extract
For serving
- chocolate shavings or cocoa powder, for garnish (optional)
Instructions
- 1
Whisk together the sugar, cornstarch, and salt in a medium saucepan until evenly combined. Whisk in the whole milk in a steady stream until smooth, then whisk in the pasteurized egg yolks until fully incorporated.
- 2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and large bubbles begin to break the surface, about 8–10 minutes. Once bubbling, continue to whisk for 1 full minute — the filling should be thick enough to mound slightly on the whisk.
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