Chocolate Cream Pie Recipe

PASTRY :

• Preheat oven to 425°F (220°C).
• Combine flour and salt in mixing bowl.
• Cut shortening into flour with pastry blender or two knives until mixture resembles coarse crumbs.
• Beat egg, water and vinegar together to blend.
• Pour over flour mixture.
• Stir with fork until mixture is moistened.
• Divide dough in half and shape into a ball.
• Flatten each into a circle about 4” (10 cm).
• Wrap and chill dough 15 minutes for easier rolling.
• Set aside 1 portion of dough for another use.
• Dust rolling pin and work surface lightly with flour.
• Roll dough to a uniform thickness, in spoke fashion, from center to edge with light even strokes.
• If dough sticks, dust lightly with flour.
• Roll dough into a circle, about 1” (2.5 cm) larger than upside down pie plate.
• Ease into 9” (23 cm) pie plate.
• Prick bottom and sides of dough thoroughly with a fork.
• Bake in preheated oven, 10 to 15 minutes or until golden. Cool.

FILLING :

• Heat 2 cups (500mL) evaporated milk in a medium saucepan over medium heat.
• Combine sugar, cornstarch and cocoa in a medium heat proof bowl.
• Whisk in remaining ½ cup (125mL) evaporated milk.
• Beat in eggs.
• Slowly add hot milk to bowl.
• Stir to combine.
• Return mixture to saucepan.
• Bring to a boil, reduce heat and cook, stirring for 2 minutes or until thick.
• Meanwhile, place chocolate in a large heat proof bowl.
• Strain hot mixture over chocolate.
• Stir until chocolate melts and mixture is smooth.
• Stir in vanilla.
• Place plastic wrap directly on surface of filling to prevent a skin from forming.
• Refrigerate until mixture is cold.
• Spoon mixture into pie crust.

TOPPING :

• Whip cream until light.
• Add icing sugar and vanilla and beat until stiff and cream holds its peaks.
• Spoon over chocolate filling.
• Sprinkle with shaved chocolate.
• Refrigerate for at least 1 hour before serving.