chocolate

Chocolate Cream Pie

Makes 1 (10-inch) pie

With a silky chocolate filling and a generous dollop of whipped chocolate topping, this pie will have your family swooning.

Crust:

1 (14.1-ounce) package refrigerated piecrusts
4 teaspoons water, divided
1 large egg

Filling:

½ cup firmly packed light brown sugar
3½ tablespoons cornstarch
⅛ teaspoon kosher salt
2½ cups whole chocolate milk
5 large egg yolks
4 tablespoons unsalted butter, cubed
6 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract

Topping:

1½ cups cold heavy whipping cream
½ cup confectioners’ sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 tablespoon grated bittersweet chocolate

1. Preheat oven to 425°.

2. For crust: On a lightly floured surface, unroll 1 piecrust. Lightly brush with 2 teaspoons water. Top with remaining piecrust; roll into a 14-inch circle. Transfer to a 10-inch cast-iron skillet, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of pan. Fold edges under, and crimp as desired. Prick dough all over with a fork. Top with a double layer of parchment paper, letting ends extend over edges of pan. Add pie weights.

3. Bake until edge of crust is lightly browned, about 14 minutes. Carefully remove paper and weights. In a small bowl, whisk together egg and remaining 2 teaspoons water. Brush edge of crust with egg wash. Bake until bottom of crust is golden brown, 12 to 14 minutes more. Let cool completely on a wire rack.

For filling: In a large saucepan, whisk together brown sugar, cornstarch, and salt; whisk in chocolate milk. Bring to a boil over medium heat, stirring constantly. Remove from heat. Place egg yolks in a bowl; whisk in ½ cup hot milk mixture. Whisk egg mixture into remaining hot milk mixture in saucepan. Cook until thickened and bubbly, about 2 minutes. Remove from heat. Add butter, 1 tablespoon at