Chocolate Cream Pie with Bourbon Vanilla Whipped Cream






You all know how much I love cake, love baking cakes, love making cakes look pretty...  And while my husband doesn't complain when I ask him to taste yet another cake recipe, he really loves pie more, and it's what he requests most often, even more than doughnuts.  So to please him, I made a luxurious chocolate cream pie topped with a little shaved coconut for crunch and bourbon vanilla whipped cream.

I don't recall eating a lot of cream pies as a kid other than chocolate.  I'm sure my mom made the occasional banana or coconut cream pie, but if she did, they just don't stand out in my memory.  What I do remember, though, are the chocolate cream pies.  Usually in a basic graham cracker crust, the filling likely from a box of instant chocolate pudding, they were delicious in their not-from-scratch way, and I loved them as much as I adored my favorite, although highly-processed meal of fish sticks and tater tots with plenty of ketchup.

This cream pie is quite a step up from those ready-in-5-minutes pudding pies, with a cooked custard that's rich with eggs and milk, a deep chocolate flavor from both cocoa powder and melted bittersweet chocolate, and finished with a touch of butter.

No matter how wonderful the filling of a cream pie is, it's just not complete without whipped cream, and I spiked mine with bourbon.  Now this is a grown-up chocolate cream pie.









Chocolate Cream Pie with Bourbon Vanilla Whipped Cream
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Crust.
  • 1 1/2 cups crushed graham crackers (regular or chocolate)
  • 1 teaspoon coarse salt
  • 6 tablespoons unsalted butter, melted
Filling.
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup granulated sugar
  • 1/4 cup corn starch
  • 3 cups whole milk
  • 3 egg yolks
  • 2 tablespoons unsalted butter, cold
  • 1 teaspoon vanilla
  • 4 ounces bittersweet chocolate, finely chopped
Cream.
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon bourbon
  • 1 teaspoon vanilla

Preheat the oven to 325.  Combine the crushed graham crackers and salt, then add the melted butter and toss with a fork until moist.  Press into a deep-dish pie pan.  Bake for 10 minutes then set aside to cool.

In a large saucepan, whisk together the cocoa powder, sugar and corn starch.  In a bowl, whisk together the milk and egg yolks.  Slowly pour the milk and egg yolks into the saucepan, whisking until smooth.  Over medium heat, cook the custard while whisking constantly, until it thickens, then continue cooking for one more minute.  Remove from the heat and whisk in the butter, vanilla and chocolate until smooth.  Pour the custard through a mesh strainer to remove any bits of cooked egg, then pour into the crust.  Cover the pie with plastic resting right against the surface of the custard; chill overnight, or for 6-8 hours.

Before serving, whip the cream, powdered sugar, bourbon and vanilla until thick; serve with the pie.

Yields 8 servings

Recipe from Curly Girl Kitchen