Mari’s Best Chocolate Cream Pie
Recipe Mari Loewen, Photography Ross Cornish
“This takes a bit of time, but the result is worth it. I once made this pie and, while bringing it to the dinner table, it slipped off its cake stand and smashed onto the floor. I looked down and realized, if I were alone, I wouldn’t be above licking it up.” — Mari
Ingredients
2⁄3 cup sugar
1⁄2 cup all-purpose flour
1⁄2 teaspoon salt
2 cups whole milk
3 egg yolks, beaten slightly
2 tablespoons unsalted butter, softened
2 teaspoons vanilla
6 tablespoons cocoa powder mixed with 2 tablespoons melted butter to form paste
Pastry
1 cup all-purpose flour
1⁄2 teaspoon salt
1⁄3 cup vegetable shortening, chilled
1 tablespoon cold butter, chilled
2 tablespoons water
Whipped cream
2 cups 35% cream
1 teaspoon vanilla
1⁄4 cup icing sugar, sifted
For pastry, preheat oven to 450°F. Butter 9-inch spring form pan. Place flour and salt in food processor and pulse to combine. Add shortening and butter and pulse until mixture resembles coarse meal. Add water with machine running, drop by drop until dough comes together. Press dough into flat round; wrap and chill for at least 2 hours. Partially roll chilled pastry on floured surface and press into prepared pan; bake for 10 to 12 minutes or until golden. Set aside to cool.
For chocolate cream, in double boiler over medium-high heat, combine sugar, flour and salt and gradually whisk in milk until incorporated. Stir constantly for about 10 minutes until thickened; remove from heat. In another bowl, whisk egg yolks, gradually whisk into hot mixture, place back onto double boiler and cook until thickened. Remove from heat and add butter, vanilla, and chocolate paste. Mix until well incorporated. Pour onto baked crust. Cover and chill.
For cream, place cream and vanilla into bowl and mix on high for 1 minute. Gradually add icing sugar and beat on high until thick peaks form, about 3 to 5 minutes. Be careful not to overbeat. Serves 8.
