Page 168 - United States of Pie

1 Vanilla Wafer Crust

For the filling
¼ cup unsweetened cocoa powder
½ cup sugar

2 tablespoons cornstarch
1 tablespoon all-purpose flour
¼ teaspoon kosher salt
2 cups whole milk
3 large egg yolks
2 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter

1 teaspoon vanilla extract

For the topping
1 cup heavy cream
3 tablespoons confectioners’ sugar

Combine the cocoa powder, sugar, cornstarch, flour, salt, and 1
cup of the milk in a medium-size saucepan and whisk until fairly
smooth. Add the egg yolks and the remaining 1 cup milk, and whisk
to incorporate.

Place the saucepan over medium heat, and whisking constantly,
bring the mixture to a boil. As soon as it reaches a boil, remove the
pan from the heat. The mixture should have thickened to a
puddinglike consistency that is still somewhat runny. (It will thicken
considerably as it cools.)
Pour the pudding into a heatproof bowl. Add the chocolate, butter,
and vanilla, and stir until the chocolate has melted. Lay a piece of

plastic wrap directly on the surface of the pudding to prevent a skin
from forming, and allow it to cool to room temperature. The filling can
be prepared up to 1 day in advance.
Pour the cooled pudding into the prepared crust, and refrigerate
the pie until you’re ready to make the whipped cream.

Just before you’re ready to serve the pie, remove it from the
refrigerator. In a medium-size bowl, combine the cream and the
confectioners’ sugar, and using an electric mixer, whip the cream