Chocolate Cream Pie
*originally posted 3/9/2012
2 cups heavy cream or whole milk
4 tablespoons flour
1 cup sugar
3 tablespoons Dutch-process cocoa
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla
1 pre-baked pie crust
whipped cream topping
In a large saucepan over medium heat, combine cream, flour, sugar, and cocoa. Cook just to a boil, stirring frequently.
In a small bowl, beat egg yolks. Temper egg yolks by adding a small amount of the hot mixture to the eggs while whisking constantly. Pour tempered eggs into chocolate mixture. Whisk until combined. Continue cooking and whisking until mixture begins to thicken to pudding consistency. Add butter and vanilla. Stir over heat until butter melts.
Pour into pre-baked pie shell. Cool completely on wire rack. Chill in refrigerator for 3-4 hours before topping with whipped cream. Store in refrigerator.