#Easy chocolate cream pie recipe skin#
Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly. Scrape the underside of the strainer once in a while with a clean spatula to help the process along. You can use the back of a ladle, a flexible spatula, or a wooden spoon to stir it through the strainer. Pass the filling through a strainer into a bowl to remove any lumps. Whisk until the chocolate is melted and the mixture is smooth. Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. The temperature of the mixture will be around 200☏ after 1 minute. Place the saucepan over medium heat, and gradually whisk in the remaining 1/2 cup (113g) cream and milk. Bring to a boil, whisking constantly as the mixture thickens boil for 1 minute. Add 1/2 cup (113g) of the heavy cream, whisking until the mixture is smooth and lump-free.
In a medium saucepan off the heat, whisk together the sugar, cornstarch, cocoa, espresso powder, and salt. To make the filling: Place the butter, chopped chocolate, and vanilla extract in a 2-quart mixing bowl set aside. Remove the crust from the oven and cool completely. If the edges of the crust start becoming too brown, cover them with a pie shield, or strips of aluminum foil. Return the crust to the oven for 10 to 20 more minutes, until it's golden brown all over. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Line the crust with foil or parchment paper, and fill it with pie weights or dried beans.
Put the lined pie pan in the refrigerator to chill for 10 minutes. Tuck the edges up and under, and flute or crimp them. Transfer it to the prepared pan, and trim the edges so they overlap the edge by an inch all the way around. Lightly grease a 9" pie pan that's at least 2" deep. To prebake the crust: Preheat the oven to 400☏.
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