Chocolate Cream Pie
Why This Recipe Works
There’s no better match for our tender, flaky pie crust than a chocolate cream filling. For a deeply chocolaty mixture that is not too heavy, we make a milk-based cocoa pudding and then whisk in bittersweet chocolate, along with vanilla for extra depth. A few tablespoons of butter help the filling set up with a silky consistency once it is poured into the prebaked pie shell and refrigerated. Finally, we finish off the pie with a complementary topping of lightly sweetened whipped cream.