Classic Chocolate Cream Pie - Today on The Rhode Show we learned how to make Classic Chocolate Cream Pie with Chef Paul Dulude from Wright's Dairy Farm and Bakery.
Classic Chocolate Cream Pie
- 2 ¼ cups Whole Milk
- 1/2 cup Granulated Sugar
- 1 Large Egg
- 3 tblsp. Corn Starch
- 1/4c Coco Powder
- 8 oz. Heavy Whipping Cream
- 1/4 cup Confectioners’ Sugar
- 1 tblsp. Pure Vanilla
- 1 Pre-Made Pie Crust
If you want to make your pie crust from scratch*, you'll need:
- 2 ½ cups All-Purpose Flour
- 1 cup( 8 oz.) Butter cut in ½” cubes frozen for 1 hour
- 1 tsp. Salt
- 1 ½ tsp. Sugar
- 6-8 tbsp. Ice Water
* Makes two pie crusts
- In a heavy bottom sauce pan put 2 cups of the whole milk, sprinkle in the granulated sugar. Put on the stovetop med/high heat.
- In the meantime, put the corn starch and remaining ¼ cup of whole milk in a small bowl and whisk until the starch has dissolved, add the egg and whisk gently until well combined.
- When the milk in the pan begins to steam use a ladle to remove approx.. ¼ cup and gently whisk into the bowl with the starch/egg mixture.
- When the milk in the in the pan begins to simmer, start pouring in a slow steady stream the starch mixture while whisking continuously. After all the starch mixture is in the pan and it starts to thicken remove the pan from the heat.
- Add the cocoa powder to the pan and gently whisk until it is completely dissolved and no lumps of cocoa remain.
- Pour the filling into the pre-made pie shell and cover with plastic wrap. Refrigerate for a minimum of 4 hour or overnight.
- Put the heavy cream and confectioners’ sugar in a metal or glass mixing bowl that has been chilled in the freezer for at least 30 min. using a whip attachment on a stand mixer or hand mixer. Whip on high speed until firm peaks are formed.
- Top the pie with either a pastry bag fitted with a star tube or by simply spooning the cream onto the pie and spreading with a flat spatula into a dome shape.
- The pie can be left with just cream or decorated with crushed chocolate cookie pieces.
To make the homemade pie crusts,
- Combine the flour, sugar, salt in a mixing bowl. Add the cold butter and mix on low speed pulsing on and off until the butter pieces have been reduced to about pea size bits.
- Add the water one tbsp. at a time mixing slowly between additions being careful to not over mix the dough or it will become tough. When the dough starts come together, remove from the bowl onto a lightly floured surface and fold over and kneed by hand two – three times,divide into 2 pieces. Roll each piece flat on a lightly floured surface to approx. 10-12” in diameter (1/8” thick) place into a 9-10” Pie pan. Press the crust into the bottom of the pan and up the sides, trim off excess dough from the edge. Put shell into the freezer for at leat 30 minutes. This will help prevent the crust from sinking into the bottom of the pan during baking. Pre heat oven to 350.
- Remove from the freezer, line the crust with aluminum foil and fill at least 2/3 with dry beans or rice. Bake for 20 minutes, remove from the oven allow to set a few minutes. Gently scoop or pour out the beans, remove foil. Poke holes in the bottom with a fork and return to the oven for 10-12 minutes until golden brown. Allow to cool completely and fill as desired.
About Chef Paul Dulude
Graduate of Johnson & Wales University. Started working at WDF while still a student at JWU. Stayed on after graduation and in 1989 became the Bakery Manager. Paul has been involved in several facilities and product line expansions. He focuses on quality products made with fresh ingredients.
Wright’s Dairy Farm & Bakery
200 Woonsocket Hill Rd. N. Smithfield R.I.
401 - 767-3014
Open Mon. through Sat. from 8 a.m. - 7 p.m., Sun. 8 a.m. - 5 p.m.
"We are a real working Dairy Farm, we pasteurize and package our own milk on site.
See the cows being milked daily from 3 pm-5 pm. We make ice cream with our milk and cream, offering a full line of baked goods all baked and built on site. Specializing in real whipped cream cakes and pastries year round."