Chocolate Cream Pie

For the Pie Dough

1. Assemble the Ankarsrum Assistent with the Stainless Steel Beater Bowl and Premium Cookie Beaters.

2. Add the flour, sugar, and salt to the bowl and mix on low (1 o'clock) until combined.

3. Add the butter, cover the bowl with the proofing lid, and mix at medium speed (4–6 o'clock) for 1–2 minutes until the mixture is crumbly and resembles coarse sand.

4. Reduce speed to low (1 o'clock), drizzle in the cold water, and mix for 1 minute — adding a splash more if needed — until the dough holds together when squeezed.

5. Transfer the dough to a lightly floured work surface, gather it into a ball, and flatten into a disk. Wrap in plastic wrap and refrigerate for 1 hour.

6. Roll the chilled dough into a 12-inch circle and transfer to a 9-inch pie pan. Fold the excess dough under the edge and crimp. Cover and freeze for 30 minutes (or refrigerate for 1 hour).

7. Preheat oven to 425 °F. Line the chilled crust with crinkled parchment paper and fill ¾ full with pie weights or dry beans. Bake for 17 minutes, until the edges begin to turn golden.

8. Remove the pie weights and parchment. Prick the bottom of the crust all over with a fork and brush the inside with egg white. Bake for another 5 minutes until the center looks dry.

9. While still hot, brush the inside once more with egg white to seal the crust. Cool completely before filling.

For the Filling

1. In a medium saucepan, whisk together the sugar, cocoa powder, flour, and salt. Gradually whisk in the milk until smooth. Place over medium-high heat and bring to a simmer, stirring frequently, then reduce the heat to low.

2. In a large heatproof bowl, whisk together the egg yolks and vanilla. Slowly whisk the hot milk mixture into the eggs to temper, then pour everything back into the saucepan.

3. Cook over medium-low heat, stirring constantly, until the custard is thick enough to mound slightly and large, slow bubbles break the surface, about 5 minutes. Remove from heat and stir in the chopped chocolate and butter until fully melted and smooth.

4. Pour the filling into the cooled pie shell and refrigerate for at least 2 hours (4+ hours preferred).

For the Topping

1. Assemble the Ankarsrum Assistent with the Stainless Steel Beater Bowl and Premium Balloon Whisks. Add the cream, sugar, and vanilla. Start on low (1 o'clock) and gradually increase to high (8 o'clock), whipping until light and fluffy, about 45 seconds.

2. Mound the whipped cream over the filling and spread into an even layer. Garnish generously with chocolate shavings. Refrigerate until ready to serve.

Recipe Notes

1. For an extra velvety filling, run the pudding through a fine mesh sieve before filling the pie.

2. For the flakiest crust, make sure your butter and water are as cold as possible. If your kitchen is warm, chill the mixing bowl beforehand.

3. The pie can be stored loosely covered in the refrigerator for up to 3 days. For best results, add the whipped cream just before serving.