A silky chocolate cream pie sets with cornstarch and egg yolks, no gelatin needed. Learn to make old-fashioned chocolate pie with a rich, sliceable custard.
Ingredients
1 blind-baked 9-inch pie crust
2 3/4 cups (660ml) whole milk
3/4 cup (150g) granulated sugar
1/3 cup (40g) cornstarch
1/3 cup (30g) unsweetened cocoa powder
4 large egg yolks
4 oz (115g) semisweet chocolate, chopped
2 tbsp butter
2 tsp vanilla extract
Whipped cream, for topping
Instructions
1
Whisk the sugar, cornstarch, cocoa, and egg yolks with a splash of the milk into a smooth paste.
2
Heat the rest of the milk until steaming, then slowly whisk it into the cocoa mixture.
3
Return everything to the pot and cook over medium heat, whisking constantly, until thick and bubbling, 3 to 5 minutes.
4
Off the heat, stir in the chopped chocolate, butter, and vanilla until smooth.
5
Pour into the crust, press wrap onto the surface, and chill at least 4 hours.
