Choco­late Cream Slab Pie


Serv­ings: at least 12

IN­GRE­DI­ENTS 1 store-bought pie crust 2 cups sugar 3½ cups cold heavy cream 1½ cups but­ter­milk 1/3 cup corn­starch 1 pinch salt 8 egg yolks 8 ounces high-qual­ity choco­late, chopped 2 ta­ble­spoons but­ter 2 tea­spoons vanilla ex­tract ¼ cup pow­dered sugar Choco­late shav­ings or sprin­kles for top­ping


Pre­heat your oven to 400 de­grees. Roll your pie crust out onto an 18-by-13-inch bak­ing sheet. I used a full batch of the pie crust above, which re­sulted in a slightly thicker crust. You could use half the batch and make a thin­ner crust. Place a piece of parch­ment pa­per over the pie dough and cover the top with pie weights or dried beans. Bake the crust for 20 to 30 min­utes or un­til it’s just slightly golden and flakey. Re­move from the oven and let the crust cool com­pletely.

Add the sugar, 1½ cups heavy cream, but­ter­milk, corn­starch and salt to a large saucepan over medium heat. Whisk un­til the sugar dis­solves. Bring the mix­ture to a boil, stir­ring oc­ca­sion­ally, un­til it thick­ens slightly, about 5 min­utes. Re­duce the mix­ture to a sim­mer and cook for another 5 min­utes, stir­ring oc­ca­sion­ally.

Place the egg yolks in a bowl and lightly beat them. Steam ½ cup of the warm milk mix­ture into the egg yolks while stir­ring con­stantly. Pour the egg yolk mix­ture back into the saucepan with the milk and heat over medium heat, stir­ring con­stantly. Stir un­til it is com­bined and very think, about 2 to 3 min­utes. Re­move the mix­ture from the heat and pour it into a bowl. Stir in the choco­late, but­ter and vanilla un­til it is melted and com­bined. Place a piece of plas­tic wrap di­rectly on top of the choco­late pud­ding and stick it in the fridge for 30 min­utes.

Add the re­main­ing cold heavy cream to the bowl of your elec­tric mixer and beat on medium high speed un­til peaks form. Add in the pow­dered sugar and beat un­til com­bined. Re­move pud­ding from the fridge and fold ½ cup of the whipped cream into the choco­late. Stick the re­main­ing whipped cream in the fridge. Spread the choco­late evenly over the pie crust. Re­frig­er­ate the pie for at least 4 hours be­fore serv­ing. Right be­fore serv­ing, spread the whipped cream on top and cover with some choco­late shav­ings or sprin­kles (choco­late jim­mies).

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