Ingredients:
For the Pie Crust:
1 9-inch pie crust (homemade or store-bought)
1 egg (for egg wash)
For the Pastry Cream Filling:
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
For the Chocolate Ganache Topping:
1/2 cup heavy cream
4 oz semi-sweet chocolate, chopped
1 tablespoon light corn syrup (optional, for shine)
Directions:
Preheat oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie dish. Trim and flute edges as desired. Prick the bottom with a fork.
Line with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights and parchment, then bake another 10 minutes until golden brown. Brush lightly with beaten egg in the last 5 minutes to seal the crust. Cool completely.
To make the pastry cream:
3. In a saucepan, heat milk until steaming but not boiling. In a separate bowl, whisk sugar, cornstarch, salt, and egg yolks. Slowly whisk in hot milk to temper. Return to saucepan and cook over medium heat, whisking constantly until thickened (about 5–7 minutes).
4. Remove from heat, stir in butter and vanilla. Pour into a bowl, cover with plastic wrap pressed directly on the surface, and chill for 1–2 hours until set.
To make ganache:
5. Heat heavy cream in a saucepan until simmering. Remove from heat and pour over chopped chocolate and corn syrup (if using). Let sit 2 minutes, then stir until smooth and glossy.
Assemble the pie:
6. Once crust and pastry cream are cooled, fill the crust with the cream, smoothing the top.
7. Pour the chocolate ganache over the cream layer and gently spread to edges.
8. Chill the pie for at least 1 hour before slicing to allow it to set.
Prep Time: 30 minutes | Cooking Time: 25 minutes | Chill Time: 2 hours | Total Time: 2 hours 55 minutes
Kcal: 410 kcal | Servings: 8 slices
