Chocolate Cream Pie

Makes 8 to 10 servings

 

Ingredients

For crust

1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers)

5 tablespoons unsalted butter, melted

1/4 cup sugar


For filling

2/3 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

4 large egg yolks

3 cups whole milk

5 oz fine-quality bittersweet chocolate (not unsweetened), melted

2 oz unsweetened chocolate, melted

2 tablespoons unsalted butter, softened

1 teaspoon vanilla


For topping

3/4 cup chilled heavy cream

1 tablespoon sugar

 
 
Directions

Make crust:
Put oven rack in middle position and preheat oven to 350°F.

 

Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate. Bake until crisp, about 15 minutes, and cool on a rack.

 

Make filling:
Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).

 

Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.

 

Spoon filling into crust and chill pie, loosely covered, at least 6 hours.

 

Make topping:
Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.

 

Enjoy!

 

 

Printed from www.TheComfortofCooking.com