An easy and delicious chocolate cream pie based on a recipe from Michelle's Pies in Norwalk, CT. Cook time listed actually represents chill time.
Crust Normally I’d make chocolate cream pie with graham or chocolate crumbs, but in this case a basic pastry crust worked perfectly because it made the pie easy to slice and was a nice savory relief from the filling. I used Crisco’s recipe for a double crust pie (the pie has one crust, but I wanted to make sure I had plenty of dough to flute the edges) and blind baked it with pie weights. Use whatever pie crust you like and don’t let making the crust scare you off! And don’t worry about using an all-shortening crust because you probably won’t miss the butter. It was the saltiness of the crust combined with the chocolate filling that made it so good.
Filling The change I made to the filling was to add about 3/4 teaspoon of chocolate extract. You could definitely taste it in the pie, so make sure to use a good chocolate extract. The only one I’ve tried is Nielsen Massey’s and I’d say it’s good. Also, I added both extracts after taking the pie filling off the heat. I noticed in Michele’s recipe it’s added as the filling is being cooked, but I am in the habit of adding it last because I’m always worried it will burn off.
Topping If you want less whipped cream, use only 1 cup cream and 2 tablespoons sugar. I like more cream so I whipped 2 cups of heavy cream and added 1/4 cup powdered sugar and 1 teaspoon of vanilla then piped it on with a large French star tip. You could spread it on or just pipe big dots of it out of a zipper bag with a hole cut out of the corner. For the chocolate shavings, I stole some Hershey bars from Fuzz’s Halloween candy stash and shaved off bits with a peeler.