Double-Chocolate Cream Pie Recipe

1. Prepare Chocolate and Vanilla

Start by placing your chopped chocolate in a medium bowl and add the vanilla extract. Set a large, single-mesh sieve over the top of the bowl. This will come in handy later.

2. Mix Dry Ingredients

In a 3-quart stainless steel saucier, whisk together the sugar, salt, espresso powder, cocoa powder, and cornstarch. This dry mix forms the base of your filling.

3. Add Egg Yolks and Milk

Add the egg yolks and about 0.5 cup of the milk to the dry ingredients. Whisk until the mixture is completely smooth, then pour in the remaining milk. Whisk again to ensure everything is well combined.

4. Heat Mixture

Place the saucier over medium-low heat and begin stirring gently with a whisk. Continue stirring until the mixture is hot to the touch, which will take about 6 minutes. This gentle heat allows the cornstarch to start working without clumping.

5. Thicken Mixture

Increase the heat to medium and keep whisking. You’ll notice the mixture thickening and bubbling in about 5 minutes. When you see the first bubble, set a timer and continue whisking for exactly 90 seconds. This ensures the cornstarch is fully activated, giving you a smooth and thick custard.

6. Strain Custard

Immediately pour the hot custard into the sieve over your bowl of chocolate. Use a flexible spatula to press the custard through the sieve into the bowl. This step removes any lumps and ensures a silky texture.

7. Melt Chocolate into Custard

Fold the custard until the chocolate melts completely into the mixture. Cover the bowl with a heavy towel and let it sit to keep warm while you prepare the topping.

8. Preheat Oven

Preheat your oven to 375°F (190°C) and adjust the oven rack to the lower-middle position.

9. Prepare Swiss Meringue

Prepare your Swiss meringue according to your preferred method.

10. Fill Pie Crust and Add Meringue

Pour the chocolate custard into your prepared pie crust, smoothing the surface with a spatula. Dollop the Swiss meringue over the top, spreading it gently from edge to edge with the back of a fork. Use the fork’s tines to create a decorative design.

11. Bake Pie

Place the pie on a wire rack set inside a 13- by 18-inch rimmed baking sheet. Bake until the meringue is well browned, which should take about 15 minutes.

12. Cool Pie

Let the pie cool at room temperature for 1 hour. After that, cover it loosely with plastic wrap and refrigerate until it reaches an internal temperature of 60°F (16°C), which will take around 3.5 hours.

13. Serve Pie

To serve, cut the pie with a wet chef's knife, rinsing the blade with cold water between each slice to keep the cuts clean.

14. Store Leftovers

Wrap any leftovers in plastic wrap and refrigerate. The pie will keep for up to a week.