Chocolate Cream Pie
Yield: 4 pies
-Pre-heat oven to 400F.
-Remove prepared pie crust from the fridge, place a large piece of saran wrap over the pie shell and fill with rice, up to the top of the side edges.
-Fold saran wrap over the rice to enclose; this weight will prevent the dough from puffing up and create an even dough base.
-Beat an egg and brush the exposed pastry edge.
-Place in the oven and bake at 400F for 10 minutes.
-Turn the temperature down to 350F and continue baking for another 10 minutes. -Remove rice weight and finish baking for another 10 minutes or until the bottom and sides of the pastry are golden brown. If there are any bumps on the shell, simply press down with a rag, making the base even and flat.
-Remove from the oven and let cool.
Chocolate Cream Filling
4 c. (900g) sugar
12 egg yolks
12 tbsp. (90g) cornstarch
2 tsp. (10g) salt
8 c. (2000mL) whole milk
4 tbsp. (60g) butter
320 g. unsweetened chocolate
-Finely chop chocolate; reserve.
-Warm milk in a medium pot.
-Combine yolks, cornstarch, sugar and salt in a mixing bowl.
-Slowly temper warm milk into yolk and sugar mixture, whisking constantly.
-Return pot to the stove and cook, stirring constantly with a whisk until the mixture comes the boil; boil for 30 seconds to cook out the cornstarch.
-Remove from heat and stir in chocolate and butter.
-Divide among the 4 prepared pie shells and smooth to make a uniform surface; chill.