Chocolate Cream Pie
By Matt Pittman
Matt Pittman's recipe takes this silky chocolate classic for a wood-fired spin. Using a pre-made crust makes it as simple to make as it is delicious.
Prep Time
10 Min
Cook Time
30 Min
Pellets
Cherry
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | pre-made pie shell, unbaked |
| 2 Cup | whole milk |
| 2/3 Cup | Sugar |
| 3 Large | egg yolks, beaten |
| 1/4 Teaspoon | kosher salt |
| 2 Tablespoon | cocoa powder |
| 3 Tablespoon | (heaping) cornstarch |
| 1/2 Teaspoon | vanilla extract |
| Whipped cream, for serving | |
| Chocolate bar, for shaving (optional) |
Steps
1
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
00:15
2
Place the pie shell on the grill grates and bake according to the package instructions. Remove from the grill and let cool to room temperature.
3
Meanwhile, set up a double boiler and bring the water to a simmer. Add the milk, sugar, egg yolks, salt, cocoa powder, and cornstarch to the top of the double boiler and whisk until completely combined. Cook, whisking constantly, until thickened, 10-15 minutes. Remove the custard from the heat and let cool to room temperature, about 20 minutes.
4
Stir the vanilla into the chocolate custard, then pour the custard into the pie shell. Transfer to the refrigerator and chill overnight.
5
When ready to serve, top the pie with whipped cream and chocolate shavings if desired, then slice into wedges. Enjoy!
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