[record scratch] crea-mix.

Last Mother's Day, I unveiled my mamster's pie of choice--chocolate cream. Because she hasn't told me otherwise, I assume it still reigns supreme, much like she does in the Battle of Women Who Gave Birth to Me.

I've tried a few more recipes over the past year, and I think I've found an even more decadent, fool-proof, and delicious version. The differences are minor--this one has cornstarch and uses less sugar and liquids with a lower fat content--but for some reason, it's just more decadent. One drawback--you have to strain the gelatinous goo before filling your pie shell. Meh, it's a small price to pay when you think about the 29 years and counting? 9 months or so of havoc you wreaked on your dear mum's body.

Happy (Day After) Mother's Day!

Creamy Chocolate Cream Pie with Cream
Crust:
1 1/3 cups chocolate wafer or cookie crumbs
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar

Filling:
2-1/2 cups milk
1/4 cup heavy cream
2/3 cup granulated sugar, divided use
3 tablespoons cornstarch
2 tablespoons all-purpose flour
1/2 teaspoon salt
4 large egg yolks
3 ounces fine-quality bittersweet chocolate, melted
1 ounce unsweetened chocolate, melted
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract

Topping:
1-1/2 cups chilled heavy cream
1/4 cup granulated sugar

Put oven rack in middle position and preheat oven to 350°F.
To make the crust, stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate. Bake until crisp, about 15 minutes, and cool on a rack.

To make the filling, heat the milk, cream, and 1/3 cup of sugar until a thin skin forms on top. Meanwhile, viciously whisk together the remaining 1/3 cup sugar and egg yolks. Add in the flour, cornstarch, and salt. Temper in the very hot milk mixture, whisking well. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, stirring constantly with a spatula for 1 minute (filling will be thick). Add the chocolates and let them melt into the mixture for a moment before blending it all together. Force the filling through a strainer into a bowl, then whisk in the butter and vanilla. Pour the filling into crust, cover the surface of the filling with wax paper and cool completely, about 4 hours.

To make the topping, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.