Chocolate Cream Pie


Welcome to Taper Town. Have some pie.

Somehow there are now fewer than two weeks between me and Wildflower.  As of right now, I feel confident in my training and ready to embrace taper.  I’m sure that within a week, however, I will begin completely freaking out.

On Saturday I decided to go for a ride up Mt. Diablo, which involves climbing about 3800 feet. I’ve never done this ride before, but I loved it.  I rode up the North Side, and it was amazingly beautiful. I used to think there was nothing better than the Douglas Fir forests of the Pacific Northwest, but California’s oak-covered hills might be starting to edge them out.


Obviously had to take the awkward selfie at the top, and a picture of the gate, and a picture of the view.  In between the picture on the left and the pictures on the right were about an hour and a half of alternating between gawking over the scenery and cursing the wind.  But I made it to the top and it was glorious.  That picture on the lower right is 17 miles from my front door.

Coming down was really unpleasant.  I’m still kind of terrified of going more than 25 miles an hour, so I basically rode the brakes as dozens of cyclists flew by.  I went down the South side (definitely the more popular option for riding up), and followed up the ride with a 7 mile run.

Someday I will learn to drink enough fluids after a hard ride + run in 80+ degree heat.  My headache on Saturday afternoon was reeeeal nice.  I also hope to some day learn how to make pretty slices of pie.


What this pie lacks in beauty, it makes up for in flavor.  Chocolate cream filling, chocolate crust, and lightly sweetened whipped cream.  Dorie Greenspan knows what she’s doing.

Chocolate Cream Pie


  • 1 1/4 cups all purpose flour
  • 1/4 cup cocoa powder
  • 1/4 cup powdered sugar
  • 1/4 tsp salt
  • 9 tbsp cold unsalted butter, cut into small cubes
  • 1 large egg yolk
  • Filling:
  • 2 cups whole milk
  • 4 large egg yolks
  • 6 tbsp sugar
  • 3 tbsp corn starch, sifted
  • 1/4 tsp salt
  • 7 ounces semisweet chocolate, melted and cooled slightly
  • 2 tbsp unsalted butter, at room temperature
  • Topping
  • 1/2 cup cold heavy cream
  • 1 1/2 tbsp powdered sugar
  • 1/4 tsp vanilla extract
  • cocoa powder, for dusting


    To make the crust:
  1. Pulse the flour, cocoa powder, powdered sugar, and salt in a food processor a few times.
  2. Drop the cubes of butter over the flour mixture and pulse until it resembles small pebbles.
  3. Add the egg yolk, pulsing after each addition. Continue pulsing a few seconds at a time until most of the dough clumps together, then turn out onto a counter and knead just until the dry ingredients are incorporated.
  4. Press evenly into a metal pie pan and freeze for at least 30 minutes.
  5. Preheat the oven to 375 F, butter a piece of foil, and press the buttered side gently onto the crust. Bake for about 32 minutes, then remove the foil and cool crust completely before filling.
  6. To make the filling:
  7. Bring the milk to a simmer in a small saucepan.
  8. In a large, heavy saucepan, whisk the egg yolks with the sugar, corn starch, and salt until well-blended.
  9. Very gradually add the milk in a slow, steady stream, whisking constantly.
  10. Cook over medium heat, whisking constantly, until the mixture boils. Continue boiling (and whisking) for 2 minutes, then remove from the heat.
  11. Add the chocolate, let stand for 5 minutes then add the butter and stir until smooth.
  12. Transfer to a medium bowl and place that bowl into a larger bowl of ice water and stir occasionally until cool.
  13. Spread the filling evenly in the cooled crust and chill for about half an hour.
  14. To make the filling, whisk together the cream, vanilla, and sugar and then whip until it holds peaks.
  15. Spread over the pie, then dust with a little cocoa powder.

from Baking: From My Home to Yours

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