Chocolate Cream Pie


Ingredients

crust:
30 nabisco wafers (I buy these at wincos)
1/3 cup of sugar
6 TB butter - softened

filling :
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 4 large egg yolks
  • 3 cups whole milk
  • 5 ounces bittersweet chocolate
  • 2 ounces unsweetened chocolate
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

topping:
  • 1 cup chilled heavy whipping cream
  • 2 tablespoons sugar
  • shaved chocolate

Directions:

  1. Preheat the oven to 375 degrees.
  2. Make the filling: place the sugar, cornstarch and salt in a heavy medium saucepan, on medium/low heat. In a  measuring cup, whisk together the milk and egg yolks. Add the milk mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth. Cook over medium heat, whisking constantly, until the mixture starts to bubble and thicken, 6-8 minutes. Immediately turn the heat down to a simmer and cook, whisking constantly until thick. (to prevent eggs from scrambling)    
  3. Turn off the heat, add the chocolate and whisk. Add the butter and vanilla extract. Transfer the filling to a bowl. Press a piece of saran wrap directly over surface of the filling to prevent a film from forming; refrigerate until cool, 1-2 hours.
  4. Make the crust: Combine the chocolate wafers, sugar and butter in a food processor and pulse until the cookies are finely crushed. Press the mixture firmly into a pie pan. Bake for 10 minutes until crisp. Cool completely.
  5. Once the filling and crust are cooled, spoon the filling into the crust and spread evenly and chill for at least 6 hours or up to one day.
  6. Up to 3 hours before serving, make the topping: Place the heavy cream and sugar in a stand mixer. Whip on medium speed until the whisk leaves  tracks in the cream. Add the whipped cream over the filling and sprinkle with the grated chocolate and refrigerate until ready to serve.