Cream pies and the like are wildly appealing desserts with lots of loft, thanks to fresh ingredients like eggs and cream, whipped, folded, and heaped into crisp pastry shells. Each of these examples has genuine retro appeal, with few techniques required for assembly: The shells are partly or fully pre-baked; fillings often consist of stove-top custards and puddings; and many of the toppings are as simple as soft swirls of sweetened whipped cream. This is comfort food at its most impressive, deliciously billowy best.
BUTTERSCOTCH PRALINE CREAM PIE
Evoke memories of puddings, candies, and other childhood delights with this lush butterscotch beauty. Its grown-up look and taste derive from browned butter and brown sugar in the filling and jewel-like shards of hazelnut praline scattered on top.
MAKES ONE 9-INCH PIE
All-purpose flour, for dusting
½ recipe Pâte Brisée
6 tablespoons unsalted butter
1 cup packed dark brown sugar
1 cup heavy cream
¼ cup cornstarch
¾ teaspoon salt
2 cups milk
4 large egg yolks
1 teaspoon pure vanilla extract
1. On a lightly floured surface, roll out dough to a 13-inch round, ⅛ inch thick. Fit into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Tuck overhang under, flush with rim, and crimp edges. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
2. Preheat oven to 375°F. Line shell with parchment; fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Remove weights and parchment. Bake until crust is golden brown, 12 to 15 minutes more. Let cool completely on a rack. (Crust can be wrapped in foil and stored up to 1 day at room temperature.)
3. Melt butter in a saucepan over medium heat until browned, 8 to 10 minutes. Stir in sugar and cook until dissolved, about 5 minutes. Slowly pour cream down side of pan, stirring constantly until smooth (caramel will bubble). Remove from heat.
4. Whisk cornstarch, salt, and milk in a small bowl until smooth. Whisk into butter mixture until well combined. Cook over medium-high heat, stirring constantly, until mixture is bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil).
5. Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes. Pour through a fine sieve into a large bowl, and stir in vanilla. Let custard cool, whisking occasionally, 10 minutes.
6. Pour custard into piecrust. Press plastic wrap directly on surface of custard. Refrigerate until filling is completely set, 4 hours (or, wrapped tightly with plastic, up to 1 day).
7. Reserve 2 tablespoons crushed praline, and fold remaining praline into whipped cream. Spread cream over pie, and sprinkle reserved praline on top. Serve immediately.
Long a harmonious pair, here coffee and pie are served together as one. Chocolate-covered espresso beans hint at the flavor of the filling below, which is spiked with both instant espresso and coffee liqueur.
MAKES ONE 9-INCH PIE
¾ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
2½ cups milk
2 tablespoons plus 1 teaspoon instant espresso powder, such as Medaglia D’Oro
4 large egg yolks
¼ cup coffee liqueur, preferably Kahlúa
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, cut into tablespoons and softened
⅓ cup dark chocolate–covered espresso beans
1¼ cups cold heavy cream
1 tablespoon confectioners’ sugar
1. Whisk together granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
2. Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.
3. Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.
4. Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours (or, wrapped tightly with plastic, up to 1 day).
5. With a flat side of a chef’s knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon larger pieces for garnish.
6. In a chilled bowl, beat cream, confectioners’ sugar, and remaining 1 teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.
In the heyday of roadside restaurants, this tempting dessert was typically placed in the rotating glass case near the entrance, the better to entice hungry passersby. It was a good strategy: The pie’s velvety banana custard and billowy whipped-cream topping were—and remain—impossible to resist.
MAKES ONE 9-INCH PIE
All-purpose flour, for dusting
½ recipe Pâte Brisée
½ cup granulated sugar
¼ cup cornstarch
¼ teaspoon coarse salt
2 cups milk
4 large egg yolks
2 tablespoons cold unsalted butter, cut into pieces
3 ripe bananas, halved lengthwise, thinly sliced crosswise
1½ cups heavy cream
2 teaspoons confectioners’ sugar
½ teaspoon pure vanilla extract
Chocolate curls, for garnish
1. On a lightly floured surface, roll out dough to a 13-inch round, ¼ inch thick. Fit dough into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Tuck overhang under, flush with rim, and crimp edges. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
2. Preheat oven to 425°F. Line shell with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Reduce heat to 375°F. Remove weights and parchment, and bake until golden brown, about 20 minutes more. Let cool completely on a wire rack.
3. Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
4. Whisk egg yolks in a medium bowl until combined. Add milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
5. Pour milk mixture through a fine sieve into a bowl. Add butter, and stir until melted. Fold in bananas. Pour into crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is set, 4 hours (or, wrapped in plastic, up to 1 day).
6. In a chilled bowl, beat together cream, confectioners’ sugar, and vanilla until soft peaks form. Spread whipped cream over filling. Using a rubber spatula or the back of a spoon, shape topping into peaks. Sprinkle chocolate curls on top, and serve immediately.
This timesaving alternative to traditional pumpkin pie doesn’t rely on a baked custard for its silky texture. Instead, cream cheese, gelatin, and evaporated milk are combined to create an easy no-bake filling. You can make the crust up to two days ahead; wrap well and store at room temperature before filling.
MAKES ONE 9-INCH-SQUARE PIE
FOR THE CRUST
16 cinnamon graham cracker sheets (8 ounces), broken into large pieces
1 tablespoon dark brown sugar
½ teaspoon coarse salt
½ cup (1 stick) unsalted butter, melted and cooled
FOR THE FILLING
1 tablespoon unflavored powdered gelatin
¼ cup ice water
4 ounces cream cheese, room temperature
1½ cups packed dark brown sugar
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg, plus more for garnish
¾ teaspoon coarse salt
1 large can (29 ounces) unsweetened pumpkin purée
1 can (12 ounces) evaporated milk
FOR THE TOPPING
1 cup heavy cream
1 tablespoon confectioners’ sugar
Freshly grated nutmeg
1. Make the crust: Preheat oven to 350°F. In a food processor, combine graham crackers, brown sugar, and salt; process until fine crumbs form. Add butter, and process until combined. Press crumbs evenly into bottom and up sides of a 9-inch-square baking pan. Refrigerate until firm, about 15 minutes. Bake until crust is deep golden brown, 15 minutes. Let cool completely on a wire rack.
2. Make the filling: In a small bowl, sprinkle gelatin over the water and let stand 5 minutes. With an electric mixer on medium speed, beat cream cheese, brown sugar, cinnamon, nutmeg, and salt until smooth. Add pumpkin purée; beat until smooth. In a small saucepan, bring evaporated milk to a simmer. Add softened gelatin and stir until completely dissolved. Pour milk mixture into pumpkin mixture and whisk until completely smooth. Pour filling into cooled crust and refrigerate until completely set, 4 hours (or, wrapped tightly with plastic, up to 2 days).
3. Make the topping: In a chilled bowl, beat cream with confectioners’ sugar until soft peaks form. To serve, top pie with whipped cream and sprinkle with nutmeg.
PRESSING IN CRUST
Martha loves Key lime pie, especially the one served at Joe’s Stone Crab restaurant in Miami. Small, round, and yellow-green, Key limes pack a lot of punch, with a more pronounced flavor than more widely available, greener Persian limes. They are worth seeking out for the authentic flavor of the Florida Keys, but if you can’t find them, you may substitute bottled Key-lime or fresh Persian-lime juice instead. Depending on your preference, you can top the pie with meringue or sweetened whipped cream.
MAKES ONE 9-INCH PIE
1 can (14 ounces) sweetened condensed milk
4 large eggs, separated
¾ cup fresh Key lime juice (from about 20 Key limes)
½ cup plus 1 tablespoon granulated sugar
Finely grated lime zest, for garnish (optional)
1. Preheat oven to 325°F. In a bowl, whisk to combine condensed milk, egg yolks, and lime juice. Pour mixture into baked and cooled crust. Bake pie until center is just set, 15 to 17 minutes. Let cool completely on a wire rack.
2. Beat granulated sugar and egg whites in the bowl of a standing electric mixer. Place bowl over (not in) a pan of simmering water, and stir until warm to touch and sugar is dissolved. Attach bowl to mixer; beat on medium-high speed until stiff peaks form and meringue is glossy, about 5 minutes.
3. Top pie with meringue, and garnish with lime zest, if desired. Serve immediately.
Lightweight, airy chiffon pies are potluck favorites for a reason. The no-bake filling is stabilized with gelatin and lightened with egg whites, resulting in a sturdy yet ethereal tart that can be made well ahead of serving time yet still hold its shape.
MAKES ONE 9-INCH TART
FOR THE CRUST
5 ounces shortbread cookies, such as Walkers, broken
⅔ cup whole raw almonds
¼ cup sugar
½ teaspoon coarse salt
4 tablespoons unsalted butter, melted
FOR THE FILLING
1¾ pounds fresh apricots (about 10), pitted and quartered
¾ cup water plus ⅓ cup cold water
1½ cups sugar
½ teaspoon coarse salt
2 envelopes (4½ scant teaspoons) unflavored powdered gelatin
5 large eggs, separated
Raw almonds, chopped, for garnish
1. Make the crust: Preheat oven to 350°F. Pulse cookies in a food processor until crumbs form. (You should have 1 cup.) Add almonds, sugar, and salt, and process until almonds are finely ground. Add butter, and process just until mixture holds together.
2. Press mixture evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate until firm, about 15 minutes. Bake until golden brown, 17 to 20 minutes. Transfer to a wire rack, and let cool.
3. Make the filling: In a saucepan, bring apricots, ¾ cup water, ¾ cup sugar, and the salt to a boil. Cover, reduce heat, and simmer until apricots are very soft, 10 minutes. Remove from heat; let cool 20 minutes.
4. Purée apricots and liquid in a blender. Strain through a fine sieve into a bowl. (You should have 3 cups purée; reserve ½ cup.)
5. In a small bowl, sprinkle gelatin over remaining ⅓ cup cold water, and let stand until softened, about 5 minutes. Heat 2½ cups apricot purée in a medium saucepan over medium-high. Whisk softened gelatin into purée, and stir until gelatin dissolves.
6. Prepare an ice-water bath. In a medium bowl, whisk together egg yolks and ½ cup sugar. Whisk in one-third of apricot-gelatin mixture, then pour back into pan. Cook over medium-high heat, stirring constantly, until thickened, 2 to 3 minutes. Pour through a sieve into a bowl set in the ice-water bath. Whisk until just beginning to gel, 5 minutes.
7. In a separate bowl, whisk egg whites until soft peaks form. Gradually add remaining ¼ cup sugar, and whisk until stiff peaks form, about 2 minutes. Whisk one-third of whites into apricot-gelatin mixture. Gently fold in remaining whites. Let cool, stirring, until mixture is thick enough to mound, 3 to 5 minutes. Spoon into crust (it will pile high). Refrigerate pie 2 hours or up to 1 day. Before serving, drizzle reserved ½ cup apricot purée on top and sprinkle with chopped nuts.
Note: The eggs in this recipe are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
FOLDING IN EGG WHITES
A Southern cousin to the chocolate cream pie, this version benefits from the addition of pecans, both in the crust and sprinkled on top. Although recipes vary—some include coffee, for example—a few elements are standard, such as the crumbly chocolate-wafer crust and a layer of rich chocolate custard so dark and dense it calls to mind the muddy banks of the Mississippi River.
MAKES ONE 9-INCH PIE
FOR THE CRUST
25 chocolate wafer cookies (6 ounces), broken into pieces, or 1½ cups wafer-cookie crumbs
½ cup pecan halves
4 tablespoons unsalted butter, melted
FOR THE FILLING
⅔ cup sugar
⅓ cup unsweetened cocoa powder
⅓ cup cornstarch
¼ teaspoon salt
2½ cups milk
4 large egg yolks
¼ teaspoon pure vanilla extract
2 tablespoons cold unsalted butter, cut into small pieces
FOR THE TOPPING
½ cup heavy cream
1 teaspoon sugar
¼ teaspoon pure vanilla extract
Coarsely chopped pecans, for garnish
1. Make the crust: Preheat oven to 375°F. In a food processor, grind wafers and pecans until fine crumbs form. Add melted butter; process until combined. Press mixture into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 15 minutes. Bake 8 to 10 minutes; transfer to a wire rack and let cool completely.
2. Make the filling: Combine sugar, cocoa, cornstarch, and salt in a medium saucepan. Slowly whisk in milk. Cook over medium-high, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
3. Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes. Pour mixture through a fine sieve into bowl. Stir in vanilla and butter, 1 piece at a time, until completely smooth.
4. Pour filling into crust. Press plastic wrap directly on surface of custard; refrigerate 4 hours or up to 1 day.
5. Make the topping: Just before serving, in a chilled bowl, beat cream, sugar, and vanilla until soft peaks form. Spread whipped cream over pie, and sprinkle with pecans.
Consider this pie comfort food for grown-ups. Rum adds a spirited kick to both the custard filling and the whipped cream topping. A vanilla bean does double duty, as well: Its seeds dot the filling, and the pod infuses the whipped cream topping with a delicate flavor.
MAKES ONE 9-INCH PIE
All-purpose flour, for dusting
½ recipe Pâte Brisée
1 cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
2½ cups milk
1 vanilla bean, halved lengthwise and scraped, pod reserved
4 large egg yolks
¼ cup plus 1 tablespoon (2½ ounces) golden rum, preferably Appleton
4 tablespoons unsalted butter, cut into tablespoons and softened
1 cup heavy cream
1 tablespoon confectioners’ sugar
1. On a lightly floured surface, roll out dough to a 13-inch round, ⅛ inch thick. Fit into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Tuck overhang under, flush with rim, and crimp edges. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
2. Preheat oven to 375°F. Line shell with parchment; fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Remove weights and parchment. Bake until crust is golden brown, 12 to 15 minutes more. Let cool completely on a wire rack. (Crust can be wrapped in foil and stored overnight at room temperature.)
3. Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and vanilla seeds, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
4. Whisk egg yolks in a medium bowl until combined. Add milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
5. Pour mixture through a fine sieve into a large bowl, and stir in ¼ cup rum. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let cool, whisking occasionally, about 10 minutes.
6. Pour custard into crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is firm, 4 hours or up to 1 day.
7. Meanwhile, place cream and vanilla pod in a bowl. Cover, and refrigerate 4 hours or up to 1 day.
8. Just before serving, remove pod from cream, and discard. Whisk cream until soft peaks form. Add confectioners’ sugar and remaining 1 tablespoon rum, and whisk until stiff peaks form. Transfer to a pastry bag fitted with a ½-inch star tip (such as Ateco #826 or Wilton #8B), and pipe whipped cream over pie. Serve immediately.
PIPING THE WHIPPED CREAM ON TOP
FROZEN CHOCOLATE–PEANUT BUTTER PIE
In this diner-style delight, a chocolate-wafer crust anchors a silky-smooth peanut butter and whipped cream filling. Drizzles of melted chocolate and peanut butter decorate the surface.
MAKES ONE 9-INCH PIE
FOR THE CRUST
36 chocolate wafer cookies (8 ounces), broken into pieces, or 1¾ cups wafer-cookie crumbs
6 tablespoons unsalted butter, melted
3 tablespoons dark brown sugar
Pinch of salt
FOR THE FILLING
6 ounces cream cheese, room temperature
¾ cup confectioners’ sugar
1 teaspoon coarse salt
1¼ cups smooth peanut butter
1 tablespoon pure vanilla extract
2 cups heavy cream
FOR THE GARNISH
1 ounce semisweet chocolate (preferably 55 percent cacao), finely chopped
2 tablespoons smooth peanut butter
1. Make the crust: Preheat oven to 350°F. In a food processor, pulse wafers until finely ground. In a bowl, combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 15 minutes. Bake until set, 8 to 10 minutes. Let cool completely on a wire rack.
2. Make the filling: With an electric mixer on medium speed, beat cream cheese, confectioners’ sugar, and salt until fluffy. Beat in peanut butter and vanilla.
3. In a chilled bowl, beat cream until soft peaks form. Whisk one-third of whipped cream into peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, 4 hours (or up to 1 day, covered with plastic wrap).
4. Garnish the pie: Melt chocolate in heatproof bowl set over (not in) a pan of simmering water. (Alternatively, you can melt it in the microwave.) Transfer melted chocolate to a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. In a small saucepan over low heat (or in the microwave), melt peanut butter. Place in a resealable plastic bag; snip corner, and drizzle in same manner as melted chocolate. Let pie stand 10 minutes before slicing.
The flavor of coconut is especially intense in this pie: Sweetened shredded coconut flakes are blended into the press-in chocolate-wafer crust and the rich custard filling, and then toasted coconut is sprinkled all over the top to finish.
MAKES ONE 9-INCH PIE
FOR THE CRUST
30 chocolate wafer cookies (about 7 ounces), broken into pieces
¼ teaspoon coarse salt
5 tablespoons unsalted butter, melted and cooled
⅓ cup sweetened shredded coconut
FOR THE FILLING
½ cup granulated sugar
⅓ cup cornstarch
½ teaspoon coarse salt
2¾ cups milk
4 large egg yolks
¾ teaspoon pure vanilla extract
1¼ cups sweetened shredded coconut
FOR THE TOPPING
½ cup sweetened shredded coconut
1½ cups heavy cream
¼ cup confectioners’ sugar
1. Make the crust: Preheat oven to 350°F. In a food processor, pulse wafers with salt until fine crumbs form. With machine running, add butter and process until mixture resembles wet sand. Transfer to a bowl and stir in coconut until combined. Press mixture into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 15 minutes. Bake until crust is fragrant, about 8 to 10 minutes. Let cool completely on a wire rack.
2. Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
3. Whisk egg yolks in a medium bowl until combined. Add milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
4. Strain mixture through a fine sieve into a large bowl, and stir in vanilla and coconut. Pour filling into baked and cooled crust, and smooth top. Refrigerate until filling is completely set, about 4 hours, or, wrapped tightly in plastic, up to 2 days.
5. Make the topping: Preheat oven to 350°F. Spread coconut in an even layer on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally (check often to ensure coconut doesn’t burn). Transfer sheet to a wire rack; let coconut cool completely. In a chilled bowl, whip cream and confectioners’ sugar until soft peaks form. Top pie with whipped cream and toasted coconut. Serve immediately.
YOGURT AND BLUEBERRY PIE WITH GRANOLA CRUST
Inspired by a beloved breakfast treat—yogurt parfait—this recipe borrows the main components (granola, yogurt, and fruit) and transforms them into a delicious dessert. The pie is not too sweet, but you can adjust it to your preference by drizzling as much honey as you like.
MAKES ONE 9-INCH PIE
FOR THE CRUST
1½ cups plain granola
¼ cup sugar
½ teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
FOR THE FILLING
1 cup plain yogurt
8 ounces cream cheese, room temperature
3 tablespoons sugar
1 teaspoon pure vanilla extract
FOR THE TOPPING
5 ounces (1 cup) blueberries, picked over
Mild honey, such as acacia
1. Make the crust: Preheat oven to 350°F. In a food processor, pulse 1 cup granola with the sugar and cinnamon until fine crumbs form. Drizzle in butter, and process until combined. Add remaining ½ cup granola, and process until combined but mixture is still crumbly.
2. Transfer to a 9-inch pie plate, and press mixture evenly into bottom and up sides. Refrigerate until firm, about 15 minutes. Bake until crust is golden and fragrant, about 10 minutes. Transfer to a wire rack to cool completely.
3. Make the filling: Place yogurt in a cheesecloth-lined sieve set over a medium bowl; let drain at least 30 minutes. Discard liquid.
4. With an electric mixer on medium-low speed, beat cream cheese until very smooth. Add sugar and vanilla; beat until smooth. Add strained yogurt, and beat on low speed until smooth.
5. Pour filling into prepared crust, and refrigerate until set, 6 hours or up to 1 day. Just before serving, arrange blueberries on top, drizzle with honey, and cut into wedges.
Chocolate-covered caramels inspired this rich, silken pie. A generous amount of salt throughout balances the sweetness in an unexpected—yet entirely welcome—way.
MAKES ONE 9-INCH PIE
All-purpose flour, for dusting
¾ cup sugar
¼ cup cornstarch
¾ teaspoon plus a pinch salt
2½ cups milk
4 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
4 large egg yolks
1 teaspoon pure vanilla extract
1 tablespoon water
1¼ cups cold heavy cream
Chocolate shavings, for garnish
1. On a lightly floured surface, roll out dough to a 13-inch round, ⅛ inch thick. Fit into a 9-inch pie dish. Trim dough, leaving a 1-inch overhang; tuck overhang under, flush with rim. With the tip of an inverted spoon, press all along outer edge of dough. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
2. Preheat oven to 350°F. Line shell with parchment, and fill with pie weights. Bake until edges begin to look dry, 20 to 22 minutes. Remove weights and parchment. Bake until crust is darker around edges and bottom looks dry, 10 to 12 minutes more. Let cool completely on a wire rack. (Crust can be wrapped and stored overnight at room temperature.)
3. In a bowl, whisk together ½ cup sugar, the cornstarch, and ¾ teaspoon salt. In a saucepan over medium-high, combine milk and chocolate, stirring occasionally, until chocolate melts completely. Whisk 1 cup hot milk mixture into sugar mixture until smooth. Whisk milk-sugar mixture into remaining milk mixture in saucepan. Cook over medium, stirring constantly, until bubbling and thick, 4 to 5 minutes.
4. Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream. Return mixture to saucepan. Cook over medium, stirring constantly, until it just begins to bubble, 1 to 2 minutes. Pour through a fine sieve into a large bowl, and stir in vanilla. Let custard cool, whisking occasionally, about 10 minutes. Pour into crust. Press plastic wrap on surface of custard. Refrigerate until set, 4 hours (or, wrapped in plastic, up to 1 day).
5. Prepare an ice-water bath. In a saucepan over medium-high heat, combine remaining ¼ cup sugar, the water, and remaining pinch of salt, stirring until sugar dissolves. Cook, without stirring, until mixture is amber. Carefully pour ½ cup cream in a slow, steady stream down side of saucepan, whisking constantly, until smooth (caramel will bubble). Place saucepan in ice-water bath, stirring occasionally, until cold, 20 minutes.
6. Beat remaining ¾ cup cream until soft peaks form. Gently fold caramel into whipped cream, and whisk until stiff peaks form. Spread whipped cream over pie. Garnish with chocolate shavings. Serve, or refrigerate up to 2 hours.
