Vanilla Cream Pie with Chocolate Ganache Bottom
This delicious cream pie recipe is the absolute best! Not too sweet. Tip: be sure to stir with a whisk to prevent lumps. Stir the whole time not letting it sit to prevent lumps. The ganache makes a delicious decadent addition!
Servings: 8
Ingredients
1 9 inch baked pie shell
FILLING:
- 1/2 cup flour
- 1/2 cup sugar
- 3 cups milk (preferably whole milk)
- 3 egg yolks, no whites, slightly beaten
- 1 1/2 tsp pure vanilla extract
- 1 tbsp butter
GANACHE:
- 1/2 cup whipping cream
- 1 tbsp butter
- 4 oz semi-sweet chocolate, chopped
- 1/2 tsp pure vanilla extract
TOPPING:
- 1 cup whipping cream
- 1 tsp pure vanilla extract
Instructions
GANACHE:
- Heat cream and butter in small saucepan over medium until mixture is hot (do not boil)
- Remove from heat.
- Add chocolate and vanilla.
- Whisk until smooth.
- Pour over baked pie shell.
- Chill crust until chocolate ganache is firm, about 30 minutes.
FILLING:
- Combine flour and sugar in medium saucepan.
- Add 1 cup milk and whisk together.
- On medium heat, add 2 cups of milk to saucepan and stir constantly with a whisk until thickens.
- Add a couple of tablespoons of the milk mixture to the egg yolks and stir.
- Add those egg yolks to milk mixture.
- Stir until smooth. Cook for 2 minutes.
- Remove from heat. Add vanilla and butter.
- Pour over cooled ganache in pie shell.
TOPPING:
- Whip whipping cream and vanilla together with beaters or in a whip cream dispenser and add to top of pie.