Then there's the whipped cream. I'm thinking I might actually prefer meringue. But that might just be because I had such an ordeal with the whipped cream. Yes, an ordeal! The store was out of my favorite organic heavy whipping cream, so I got a different brand. It would not whip!
Chocolate Cream Pie
The Buttermilk Pastry for one 6- or 7-inch pie shell
3/4 dip-and-sweep cup (3.75 ounces) unbleached all-purpose flour
The Chocolate Filling
1/2 cup sugar
The Whipped Cream
1 cup heavy whipping cream
Update 08/30/16: If you're making the pie ahead and want to make sure the whipped cream holds up, follow the directions here for Stabilized Whipped Cream.
* For triple-strength coffee, I put a tablespoon of ground coffee in a one-cup paper filter and pour over 1/4 cup boiled water, then keep it in the refrigerator for a few days to use in various things. (I don't really know if that's precisely "triple-strength," but that's what I decided to call it!)
5 In bowl of heavy-duty stand mixer with wire whisk attached, beat cold cream, sugar and vanilla on medium speed. After about 4 or 5 minutes of thinking nothing is happening, you'll start to see the cream thickening. Continue to beat at medium speed, watching for the soft peaks stage, then the firm peaks stage. If you're just spreading the whipped cream on the pie, stop there. If you want to pipe the whipped cream, beat until whites hold stiff peaks. Pay close attention at every stage; it can turn to butter before you know it!
6 With a pastry bag fitted with a 2D tip or 1M tip, pipe rosettes of whipped cream onto pie.