Chocolate Cream Pie

How to do it

0. Bake pie shell based on the instructions on the package; cool to room temp (warm crust makes filling weep).
1. Dry whisk sugar + cocoa in a pot until even.
2. Slowly whisk in 1½ cups milk.
3. Bring to a simmer on medium-high, stirring often — don’t boil violently. When hot and smooth, set aside off heat.
4. In a bowl: yolks, flour, salt, and remaining ½ cup milk; whisk smooth.
5. Temper: very slowly whisk the hot chocolate mixture into the egg mixture so yolks don’t scramble.
6. Pour back into the pot; medium-low heat, stir constantly until thick, glossy, lightly bubbling (~5 minutes).
7. Off heat: vanilla and cubed butter; whisk until butter disappears.
8. Cool 5–10 minutes, then pour into cooled crust. Cover lightly (plastic on surface avoids skin). Chill thoroughly (overnight is ideal).
9. Before serving: dollop cream on top with a spatula or spoon

Sequence tip: Do the egg mix (steps 4–6) after the cocoa slurry is hot — easier than simmering cocoa before eggs are ready.

Cream whipping instructions

Ingredients:

• 1 cup heavy cream, a splash of vanilla extract, and an electric mixer

How to do the cream:

1. Pour cream and vanilla extract into a mixing bowl. Add sugar to your liking but I like unsweetened cream so I don't.
2. Put mixer into the cream and blend on medium-high speed until it turns into whipped cream.