Chocolate Lover’s Cream Pie

Indulge in the ultimate chocolate experience with this decadent Chocolate Lover’s Cream Pie. This pie is a chocolate lover’s dream, combining a buttery chocolate cookie crust with a rich and velvety chocolate cream filling. Topped with a layer of fluffy whipped cream and chocolate shavings, every bite is a harmonious blend of creamy, smooth textures and deep, intense cocoa flavors. Perfect for special occasions or simply satisfying that chocolate craving, this pie is easy to make and even easier to enjoy. Whether served chilled or slightly warmed, it promises to be a crowd-pleaser that will leave everyone asking for seconds.

Ingredients:

For the Crust:

• 1 1/2 cups chocolate cookie crumbs (about 24 chocolate sandwich cookies, finely crushed)
• 1/4 cup unsalted butter, melted

For the Chocolate Cream Filling:

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 large egg yolks
• 6 ounces semisweet chocolate, finely chopped
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Topping:

• 1 1/2 cups heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings or curls, for garnish

Instructions:

1. Prepare the Crust:
   Preheat the oven to 350°F (175°C). In a medium bowl, mix the chocolate cookie crumbs with melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes or until set. Remove from the oven and let it cool completely.
2. Make the Chocolate Cream Filling:
   In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk, whisking constantly, until the mixture is smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
3. Temper the Egg Yolks:
   In a separate bowl, lightly beat the egg yolks. Slowly add about 1 cup of the hot milk mixture to the yolks, whisking constantly to prevent curdling. Return the egg yolk mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture is thickened (about 2-3 minutes).
4. Add Chocolate and Flavorings:
   Remove the saucepan from heat and add the chopped chocolate, butter, and vanilla extract. Stir until the chocolate and butter are melted and the mixture is smooth. Pour the filling into the cooled crust. Cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until set.
5. Prepare the Whipped Topping:
   In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled pie.
6. Garnish and Serve:
   Top with chocolate shavings or curls for a decorative touch. Slice and serve chilled for a refreshing dessert or slightly warmed for a comforting chocolate treat. Enjoy!

This pie is best enjoyed the day it’s made but can be stored in the refrigerator for up to 3 days.