Chocolate Cream Smidgen Pie
 
 
Ingredients
Filling
  • 2 large eggs
  • 1/4 cup unsweetened cocoa
  • 3 tbsp cornstarch
  • 1/4 cup whole milk
  • 2 3/4 cups whole milk
  • 2/3 cup sugar
  • pinch salt
  • two 3-ounce bars fine-quality bittersweet chocolate, chopped
  • 2 tbsp unsalted butter
  • 1 tsp pure vanilla extract
Topping
  • 1 cup whipping cream
  • 1 tbsp sugar
  • 1 tsp pure vanilla extract
Instructions
Filling
  1. Place a large sieve over a large bowl. Set aside with a large rubber spatula.
  2. Whisk together the eggs, cocoa, cornstarch and 1/4 cup of milk until nice and smooth.
  3. Pour 2 3/4 cups of milk into a large saucepan and stir in the sugar and salt. Put over medium heat and bring this mixture to a full boil.
  4. Using a large whisk, whisk a 1/4 cup of this boiled milk mixture into the eggs/cocoa mixture. Then add the eggs/cocoa mixture back into the hot milk, whisking rapidly the entire time so that the eggs don’t cook. Continue to cook and whisk until the mixture thickens and “pools” on the surface.
  5. Remove from heat and whisk in the chopped chocolate and the butter. Continue to whisk until chocolate and butter has melted. Whisk in the vanilla extract.
  6. Using the large spatula, immediately pour the chocolate filling into the sieve, pressing with the back of the spatula until the mixture has strained through. Place a piece of plastic wrap directly on top of the filling to prevent a skin from forming.
  7. Cool to room temperature or refrigerate until cold.
Topping
  1. Combine the cream and sugar in a large mixing bowl fitted with a whisk attachment. Beat until stiff peaks form. Beat in vanilla extract.
  2. To serve, scoop a spoonful of chocolate filling into the baked, cooled tart crusts and top with a dollop of whipped cream, chocolate shavings or fresh fruit.
  3. Adapted from Rose Levy Barenbaum
Recipe by Just a Smidgen at https://justasmidgen.com/2012/06/19/bigger-isnt-always-better/