This classic pie is a chocolate lover’s dream and a perfect dessert to serve for Valentine’s Day. If you have guests who are avoiding flour (heaven forbid), you can serve chocolate parfaits by layering the filling and topping in a tall, pretty glass.
12 ounces high-quality semi-sweet chocolate (chips or bar)
3 tablespoons unsalted butter
1/2 cup granulated sugar
2 tablespoons cornstarch
Pinch of kosher salt
1 1/2 cups milk
3/4 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons sour cream* (optional)
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Melt chocolate and butter in a heavy-bottomed sauce pan on low heat and set aside. Whisk eggs, sugar cornstarch and salt together in a bowl. Heat milk and cream in separate saucepan. Slowly add hot milk and cream to egg mixture, whisking constantly. Return filling to saucepan over low heat and stir continuously. Bring to lazy boil and simmer for a full minute. Turn off heat and whisk in warm melted chocolate. Add vanilla.
Fill and Finish Pie
Pour warm filling into blind baked shell and let cool completely. No more than 3 hours before serving, whip cream, sour cream, sugar and vanilla until mixture holds firm peaks. Spread topping over pie and garnish with shaved or grated chocolate if desired.
*Sour cream will add a zing to the topping, as well as help stabilize the whipped cream.
Crustless version: Make filling and chill. At least an hour before serving, make topping. Layer in parfait glasses with chocolate filling and chill. Just before serving, top with shaved or grated chocolate if desired.
See recipe for Lemon Meringue Pie