Chocolate Cream Pie {Made with Chocolate Pastry Cream}

ofbatteranddough.com

Cher

One bottom pie crust, well chilled; I used this recipe for Toasted Almond Pie Crust

8 ounces (213 grams) of bittersweet chocolate; I used Lindt 70% chocolate bars.

2 teaspoons plain, unflavored powdered gelatin

1 tablespoon water

8 large egg yolks (*See FAQs above for ways to use up the leftover egg whites.)

⅓ cup (37.3 grams) cornstarch

2 ½ cups (20 ounces/ 567 grams) of whole milk

¾ cup (150 grams) granulated sugar

½ teaspoon table salt, OR ¾ teaspoon kosher salt

4 teaspoons pure vanilla extract, divided (2 teaspoons for the filling and 2 teaspoons for the whipped cream topping)

1 teaspoon almond extract (optional)

2 ¼ cups (18 ounces/ 511 grams) heavy whipping cream, divided (¾ cup/ 170 grams for the filling and 1 ½ cups/ 340 grams for the topping.)

½ cup (57 grams) confectioners sugar (powdered sugar)

Directions at ofbatteranddough.com

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